Greek Pizza

Fridays are made for pizza and what’s better than pizza made at home! If you haven’t noticed many of my recipes are very versatile meaning you can add or change any of the ingredients. If you’re watching your diet, yep this pizza is for you especially since studies show the Mediterranean diet is one of the healthiest diets you can eat! Get creative and let each family member “create” their own pizza!

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Ingredients:

  • 1 package flat bread
  • 2 C. fresh baby spinach leaves
  • 8 oz cooked chicken breast, chopped
  • ½ C. cherry tomatoes, quartered
  • ¼ C. feta cheese, crumbled
  • 2 Tbsp walnuts or pine nuts, chopped
  • ½ tsp dried oregano, crushed OR 1 ½ tsp fresh oregano, chopped
  • ½ tsp dried rosemary, crushed, OR 1 ½ tsp fresh rosemary, chopped
  • ¹⁄³ C. Red Wine Vinaigrette*recipe follows

Red Wine Vinaigrette:

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place the flat bread on a large baking sheet.
  3. Add the spinach, chicken, tomatoes, feta cheese, nuts, and spices.
  4. Drizzle the pizza with the Red Wine Vinaigrette.
  5. Bake the pizza 10-15 minutes until the pizza is warm and serve.

 

 

 

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Corn Caprese Salad

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Doesn’t this salad SCREAM fresh, vibrant, and delicious? Ok so just a quick confession… I LOVE CORN! Cob, creamed, steamed, in pancakes (you’ll get that recipe later), in salads, you name it, I LOVE IT..whew ok I’m better.

I ran across this recipe 5 years ago by Cuisine magazine, and after a couple of tweaks, it has been my FAVORITE HANDS DOWN. I decided to share this recipe during a “‘Girls Night In” and after a couple of bottles  glasses of wine, the ladies not only cleaned their plates, but I believe they may have been licking of the plates as well. Take a few minutes to create this easy breezy masterpiece, I’m sure it will be your favorite too. Enjoy!

Ingredients:

1 c. fresh or frozen corn (fresh is always best)

2 c. grape or cherry tomatoes, halved

1 c. fresh mozzarella, chopped (you may also use shredded if you’re in a pinch)

2 Tbsp fresh basil, chopped

2 Tbsp white wine vinegar

1 Tbsp olive oil

pinch of sugar (optional)

salt and pepper to taste

Directions:

Blanch the corn in boiling water for 3 minutes drain and cool.  Combine tomatoes, mozzarella, basil, and corn in a large mixing bowl.  In a separate bowl, whisk vinegar, olive oil, sugar then toss with the corn mixture. Salt and pepper to taste and serve.

201 calories per cup