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Wednesday: Greek Pizzas

Make-Your-Own-Pizza parties are one of our summertime favorites at my house. Kids and adults alike LOVE to make their own pizza. Heat the grill, throw out a bunch of toppings and let her rip! For this recipe, we are using the oven and premade dough. But, a home-made dough is the best – find the recipe on Mary Beth’s blog. Chilled, lemony broccoli is the perfect side.
Serves: 4     Prep: 20     Cooking: 20

Ingredients

For the Pizza
½ cup flour
2 lbs whole wheat pizza dough, at room temp
2 tablespoons coarse cornmeal
14 oz quartered artichokes, chopped
½ cup sundried tomatoes
4 oz feta cheese, crumbled
8 oz mozzarella, shredded
½ cup kalamata or black olives, halved2 tablespoons olive oil
1 teaspoon Italian dried herb seasonings
 
For the Broccoli
1 lb broccoli, large florets are best
1 lemon, juiced
¼ teaspoon red pepper flakes, optional 

Instructions

Prep Opportunity
Remove the dough from the packaging, set on floured surface and bring to room temp.
Make the broccoli. Bring 1 cup of water to a boil. Add broccoli, cover, and simmer for 4 minutes – they should be crunchy. Drain and cool. Once cool, toss with lemon juice. Store in the fridge.
If the sundried tomatoes are dried, reconstitute them in hot water.
1
Preheat the oven to 450º.
2
Sprinkle work space with flour.
3
Cut each package of dough in half, for four pieces. Roll each into a ball and place on a floured surface.
4
One at a time, roll out the dough to 9-10” round.
5
Sprinkle baking sheet with corn meal and place the dough on the sheet.
6
Repeat with a second round of dough.
7
Bake in the oven for 7-8 minutes.
8
Repeat on a second sheet with remaining dough.
9
When the first pizzas come out of the oven, top them with cheeses, artichokes, olives, and sundried tomatoes.
10
In a small bowl, mix 2 tablespoons olive oil and Italian seasoning together. Drizzle over both the pizzas and broccoli.
11
Bake again for 6-7 minutes or until cheese it melted. Repeat with remaining pizzas.
12
Serve pizzas hot with cold broccoli on the side.