Wednesday, April 27, 2011

Greek Chicken(or not) Pizza/Tossing up a weekday wonder.

I promised you a to-die-for pizza recipe on Monday. And Monday, like my fitness levels, has been long gone. Monday doesn't mean Monday. What it stands for is any insipid, tiring, manic-in-a-bad-way weekday. Which today definitely counts as, for me. A day that needs melted cheese to soothe away the crappy-ness of the morning. Here's where my weekend experiment with pizza dough comes in handy.

Or you could stop in at French Loaf after work and pick up half a dozen of their wholegrain pizza bases. Will make life that much easier for you. And from all the whining (in a non-Akon way) I hear from friends, we could all stand for life to get a little less difficult.

The first pizza I wanted to make was this Barbeque-chicken-ranch-cheddar cheese pizza. One of those things that confuse and blow your mind at the same time. Is it a burger? Is it a pizza? No, it's Super-freaking-deliciousness on a plate.

Alas. Time wasn't on my side, so I got to marinating and grilling some chicken (used my Chicken Gyros recipe) and put some pizza sauce to bubble away merrily on the stove. The toppings weren't that demanding to prep for, except for the unpitted olives, half of which ended up in my mouth, any way.

And you can skip the chicken altogether, making it a completely vegetarian pizza, but the whole lemon-oregano-olive oil Gyros wasn't something I was going to pass up on. Maybe you could try the same with mushrooms? Let me know!

Greek Chicken Pizza


1 recipe of the pizza dough (or 6 medium sized bases)
1 cup grated mozzarella cheese
6 cloves of garlic, minced
250 g grilled chicken (Chicken Gyros).
1/2 cup sliced pitted olives
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 recipe pizza sauce (or open up a bottle of the same)
2 onions, cut into slices
2 tomatoes, cut into chunks
1 bunch spinach, washed and drained.
2 tsps Extra Virgin olive oil.


Roll the pizza dough out onto greased foil or parchment paper (NOT BUTTER PAPER).
Alternatively, you can use a readymade base.

Brush the circumference with a teeny bit of Extra Virgin Olive oil. Strew minced garlic, pushing it into the dough.

Spread the tomato sauce on the pizza base.

These are the toppings that I used.

Make sure the spinach has been washed and scrubbed!

Top with tomatoes, onions, feta cheese, mozzarella cheese, olives and spinach. Add a drop of olive oil over the onions, so they caramelize as they bake.

Bake in a preheated oven at 180 degrees celcius. After the edges become brown and the cheese bubbly (it took me 12 minutes), take the pizza out.

Top with the shredded chicken. I prefer to do this after the baking is over, so the chicken won't dry out or go rubbery due to overcooking.

Sprinkle with oregano, and enjoy/attack!

Recipe source: barely adapted from Food Network

And while this is Mmm-Mmm-Mmm, I can't wait to try the Ranch-Barbeque thing.

Make this, don't think about it. You know you want to. Don't blame me if you can't eat at the Hut again, though.

No comments:

Post a Comment