Like having a Mediterranean garden on a little island of dough.
We can’t eat meat all the time, no matter how much we wish it was possible. For those times when the circles of meatlessness and pizza overlap on your Venn diagram of hunger (how’s that for an intelligent reference) try our vegetable version. With classic Greek flavors this easy crowd pleaser is also great for using up leftover veggies (zucchini, peppers, extra greens, scallions, we could go on…) with minimal effort and maximum results.
Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Tongs, Mixing Bowl, Plastic Wrap, Serving Spoon
Serving Suggestion: Family Style
Servings: 4 people (or 2 Brown Brothers)
Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc, Pinot Noir, Beaujolais
Suggested Beer Pairing: Pilsners, Light Lagers
- 1 pre-made ball of pizza dough (about $1.99/package)
- 1 medium red pepper ($3.99/lb)
- 1 small onion ($0.99/lb)
- 1 C pitted olives ($5.99/lb)
- 1/2 C sundried tomatoes (about $5/3 oz jar)
- 6 oz feta cheese ($7.99/lb)
- 1/2 C our roasted garlic and artichoke cream (you can just mince artichokes with olive oil or buy a spread if you prefer)(about $6/8 0z jar)
- 1 TSP dried oregano ($3.50/1 oz jar)
- Preheat your oven to 425°F.
- Before anything else, wash off your red pepper and put it directly over the burner on your stove. If you don’t have a gas stove, pop into the oven directly on the baking rack for about 10-15 minutes. You want the skin to start burning and blistering so keep a close eye on it and rotate when one side gets too done; a crackling, popping noise means you’re headed in the right direction.
Let the pepper char up completely on each side before you turn it.
- When your pepper is properly charred, put it in a bowl and cover with plastic wrap to sweat it out. While you’re waiting for it to steam peel and slice your onion crosswise into thin strips and do the same with your sundried tomatoes (the cutting into strips part, not the peeling part).
- After about 5 minutes remove the pepper from the bowl, run it under hot water and rub the skin off. Cut in half lengthwise, remove the ribs and seeds and slice into thin strips lengthwise.
- Peel your onion and slice it into thin discs, halfwise.
- Throw a little flour on your baking sheet and spread out the pizza dough into the shape your heart desires. Drizzle some olive oil over the top and pop it into the oven for 5 minutes to let it firm up a bit.
- Take the dough out and coat it with your artichoke spread. Layer on the red pepper strips, onion discs, sundried tomatoes and olives.
Crush the olives before you put them on so they cook down better and cover more pizza real estate.
- Crumble some feta over the whole lot and sprinkle some dried oregano evenly over the top. Pop it back in the oven for another 10 minute, or until the crust is crisped to your liking. Pull it out, slice it up and take it down.
You could buy the pre-crumbled stuff but where's the fun in that?
Posted in Recipes
Tagged appetizer, artichokes, baked, main course, Mediterranean, olives, onions, oven, pizza, red pepper, stove top, sundried tomato, vegetarian
Like a crunchy deconstructed gyro.
Don’t get us wrong, we like nachos as much, nay, more than the next person but variety is the spice of life. What better way to give the chip/meat/cheese/sauce combo than take it on a trip through the Mediterranean? No better way, that’s what. Go ahead and use beef if you can’t find ground lamb or don’t like the flavor. You can also save some time by using pre-made olive tapenade, but we suggest trying to make it at least once; it’s easy and the results taste much fresher.
Equipment Needed: 2 Baking Sheets, Frying Pan, Mixing Bowl, Wooden Spoon, Chef’s Knife, Cutting Board, Basting Brush (or) Pastry Brush, Microplane
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc
Suggested Beer Pairing: Lager, Pale Ale
- 1 lb ground lamb ($6.99/lb)
- 1 medium red onion ($1.29/lb)
- 8 oz feta cheese ($4.39/8 oz)
- 2-3 C tzatziki sauce (About $5/16 oz tub or make your own)
- 10 whole wheat pita pockets (about $1.29/6 pack)
- 1/2 lb pitted olives ($5.99/lb)
- 4 cloves garlic ($2.99/lb)
- 1 lemon ($0.50/each)
- 2 TBSP fresh rosemary (about $1.99/sprig)
- 1/2 C extra virgin olive oil, divided ($8.99/32 oz)
- 1 TBSP ground oregano ($2/2 oz jar)
- 1 TBSP ground cumin ($3.50/2 oz jar)
Olive Tapenade Preparation:
- Finely dice the olives and toss them in your bowl or container.
Dice them small but don't mince them into mush.
- Zest in the skin of the lemon, then squeeze in the juice. Be careful not to get any seeds in.
Stop when you hit the pith (the white part) to avoid bitterness.
- Mince the rosemary and toss it in the mix. Peel your garlic and turn it into a paste by sprinkling about a teaspoon of salt on top and repeatedly pressing it with the edge of your chef’s knife. Throw it in with the rest.
We grow our own.
- Crack about a tablespoon of fresh black pepper in, pour in a tablespoon of olive oil and give it a good stir to make sure everything is well-distributed. Adjust your flavors as you see fit and let the mix sit in the fridge for about an hour to let the flavors meld before you use it.
- Preheat the oven to 400°F.
- Take your pitas and cut them into eighths. Pull the halves apart so each piece becomes two chips. Place the triangles in a single layer on your baking sheets, brush them with olive oil and give them a good sprinkle of salt. Put them in the oven for 5 minutes or until crisp. Keep an eye on them so they don’t burn.
Don’t saturate them, a light basting will do.
- While the chips are baking dice your onion and mince the 3 cloves of garlic. Remove the chips when they’re done.
- Put the frying pan over medium heat and coat the bottom with olive oil. Add the onions and garlic and cook them down for about 5 minutes.
- Toss in the lamb and season it with the cumin, oregano and a good dose of salt and pepper. Break up all the meat and cook it through, stirring occasionally (about 8 minutes).
Lamb gives the whole shebang a richer flavor.
- Drain as much of the fat off as you can and spread the meat evenly across the pita chips. Crumble the feta on top of that and pop the baking sheets back in the oven for 5 minutes.
- Pull the nachos out, spread tzatziki and tapenade across the top and devour.
Posted in Recipes
Tagged appetizer, baked, feta cheese, lamb, lemons, Mediterranean, olives, onions, oven, pita bread, snack, stove top