September 02, 2011

My "Fall Back" Food - Greek Pizza

My regular readers know life is rather crazy right now.  In the middle of selling our home and relocating 1000 miles away.. my husband and daughter are already in the new state so she could start school there and not switch mid-year.  I'm here selling our home and just got our other two kids off to their respective colleges.  We are currently in an odd (and new) chapter in my life when it comes to cooking.  It's no longer "How many extra are we going to have around the house at dinner time...."  to "I wonder if anyone but me will be here at dinner time...."

Everyone has quick and easy 'Fall Back" meals.  You know, the meal you 'fall back' on when it's dinner time and you are hungry and want something you know you have the ingredients for and it won't take long to make.  This Greek Pizza is one I've made for years (and blogged about numerous times) and I make it often... but I make it different every time based on what we have on hand!

If you haven't tried it yet, give it a go.  I can eat this twice a week;  it's that yummy and simple!

Greek Pizza
(I left the spinach off in the photo above and added artichokes.  Play with your food!)

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 - 12 inch pre-baked pizza crust, homemade crusts or 2-3 thick flour tortillas
1/2 c oil packed sun dried tomatoes
olive oil (or oil from the sun dried tomatoes)
1/4 pitted Kalamata olives,, chopped or sliced
1 t dried oregano
2 cups baby spinach leaves, washed and dry
1/2 small red onion, sliced into rings

Heat oven to 450.  Mix the mayonnaise with garlic and 1/2 cup feta.  Spread this over your pizza crust or over 2 or 3 thick flour tortillas.  Top with tomatoes, olives and oregano.  Bake until heated through.  Toss the spinach and onion with about 1 tablespoon olive oil or if you have it - oil from the sun dried tomatoes.  Tops the pizza with the spinach mixture and the rest of the 1/2 cup feta.  Return to the oven for about 3 minutes.   Slice and serve!

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