Thursday, March 24, 2011

Mediterranean Pizza - and I'm Back!

Okay, so I know I'm not consistent in this blogging thing.  My bad.  I read a whole bunch of blogs, but writing, well, I could do more of that.  I'll make it a goal to post something at least three times a week.  That's a fair deal, right?  I know I have lots of fans and readers, and so this is my commitment to you.  This post in particular is dedicated to Nicole, who Facebook messaged me today and said how much she loves my blog.  Nicole, thank you, you spurred me to finally write this.  I have a LOT to write about the next few entries, so please stay faithful and I promise to deliver!


One of the standby meals that E and I love is one that he actually found for me when we first started dating.  One random night, he had a craving for Mediterranean Pizza.  I had never had that before, but I do love me some Mediterr food.  I asked E where he's had M.P. before, and he said when he's had it out, it was super-thin crust with only EVOO, feta, capers, and onion, and after throwing on some olives and anchovies, he said it was, and I quote, bangin.  Oh, and yes, we are an anchovy-loving couple.  What?  Try them.  Salty, yes, but flavorful and definitely makes a Caesar salad.  Don't knock it 'til you try it.
 
seriously, really good!  keep reading, don't be ick-ed out!
see?  yummy!!
Eric therefore Googled "Easy Mediterranean Pizza" and found a great, and yes easy, recipe.  We've altered it to our tastes, and have made it probably thirty times since.  Tonight we just had it with a side salad.  All the rest of these pictures in this blog are by yours truly.  :)  Feast Your Eyes!  And don't forget to click the pictures for extra-huge resolution.

Mediterranean Pizza

  • Pizza Crust - we use Boboli Extra-Thin Crust if we can find it, which is not often; so we usually end up with Boboli Thin Crust.  If you're talented enough, feel free to use your own crust or make your own and adjust cooking times accordingly.  I'm going to write this recipe using Boboli Thin.
  • Extra Virgin Olive Oil (EVOO throughout my blog - sorry, Rachel Ray haters, I personally lurve her.. no room for hate here at GVK!)
  • Pesto Sauce.  For convenience's sake, I use jarred, but it's mad expensive and homemade is always better.  Alas, that doesn't stop me from spending over 5 dollars per tiny six-oz jar.. ugh that even hurts to write.. ok back to business.
  • Kalamata (or black) olives, halved
  • Artichoke hearts - we use quartered and marinated - better flavor
  • Sun-dried tomatoes, julienne-cut, and either jarred or in the bag
  • Anchovies!  Okay, they can be optional if you want.. in olive oil.  CHICKEN!!  Actually.. yes, you can use cooked and cut chicken breasts in the anchovies' place.  This will provide the protein you'll want, and make it a full-meal.  Or just omit it altogether, will taste amazing any way you choose.
  • 1 cup spinach, wilted
  • 2 tbsp feta cheese
  • 1 cup shredded pizza cheese - I use either the regular 2- or 3-cheese brand (mozz and provolone) shredded, followed by a handful of hand-grated asiago... or this amazing stuff that I have found only at A&P (a store I almost never go to).. an amazing Italian blend of shredded Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano.  So much goodness in a single bag. so much...
Please note this picture was taken back in December when I made a pie back then.  So, ignore the expiration date if you've noticed it.  :)
Spread a thin, superthin, drizzle of EVOO  on your pizza crust, then load up with a layer of pesto.


Next, put on all your goodies except the spinach and shredded cheese (you would put on the crumbled feta at this time, though).

Once you have a nice, even layer of goodies, cover the whole damn thing with spinach so that it covers all your toppings.

Next, cover all of that with the cheese.  And lots of it.  Put extra if you want.  Cheese is a wonderful thing. Remember from this post: GVK Rule Number Two: When in doubt, go with the cheese. 




Put directly onto the top rack of a 425* oven for 10 to 12 minutes, until cheese gets all melty and slightly crispy.  The only way to eat a pie.


mmmmm, perfectly burnt cheesy crust.
 What better to follow up a pizza with?  A chocolate-chip cookie pizza, of course.


Enjoy!  And COMMENT!!  I love feedback!

Cheers, C

5 comments:

  1. Nice!! I've always been sort of reluctant to make pizza.... but Aaron's parents got us a beautiful pizza stone and stuff so I need to make it. Any other pizza toppings you've tried?

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  2. Hey HND!! I'm currently posting a new pizza recipe.. stay tuned.. but other than this, nothing really crazy other than original pies.. I did also buy pizza dough and attempted to make a pizza, but it came out more of a calzone. I need to get a pizza stone like you!!

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  3. This looks yummy….you have a lovely blog… You have so many wonderful
    pizza recipes.I have bookmarked you blog and some recipe from that to try.

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  4. Hello. this dish appears yummy and delicious and i have never tasted it before.but it looks so luring that i cannot stop myself to ask my mum to prepare it for me this
    pizza .

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  5. Thanks for sharing this recipe it's definitely a really good reward for my brother who got his Food Safety Course last week. But still work on the dough first. I'm not really the cook-type but I'd like to do something special for him.

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