Greek Bread Pizza Recipes

GREEK FLATBREAD RECIPE WITH HOMEMADE TZATZIKI

Steps:

• Grate the cucumber using a box grater or food processor and toss with ½ tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins.
• Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
• Add the rest of the ingredients along with the remaining salt and mix it well. Let the tzatziki sit in the fridge for at least an hour to let the flavors come together.
• Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
• Cut any fat off the chicken breasts, cut them into pieces and place them in a bowl. Drizzle the marinade over the chicken and toss to coat. Cover and set aside until you are ready to cook the chicken. Give it at least 30 mins to marinate.
• Heat a cast iron pan to med-high heat. When its nice and hot, add the chicken and cook for about 3 - 4 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool. You may need to do the chicken in batches so you don't crowd the pan. It will cook quicker and better if its not crowded. Set the chicken aside to rest until you are ready to make the flatbread.
• Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. When the yeast is bubbling, stir in the flour, oil, and coarse salt. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 5 min). If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
• You can also do this step in a mixer with your dough hook. Place the water in a measuring cup or bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Add the flour and salt to the mixer and then stir. When the yeast mixture is bubbling, add the yeast mixture and olive oil to the flour mixture. Mix on medium for 5 - 8 mins until its well combined and the dough looks nice and silky smooth. If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
• Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
• Heat a large flat cast iron griddle to medium high heat on your stove. Divide the dough into 4 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 8 x 15 inches on a lightly floured surface. When the griddle is nice and hot, cook the flatbread dough for 2 - 3 mins each side. Repeat for all 4 flatbreads.
• You can also do this in the oven. Heat your oven to 400 degrees. Place the flatbread dough on a parchment lined baking sheet. Repeat with the remaining dough. Bake until golden. This will take about 12-15 minutes. Pull them out of the oven and let them cool before topping them.
• Store unused dough, wrapped in plastic wrap, in the fridge (for a couple days) or freezer (for a couple months). You can also store the unused cooked flatbread in the fridge or freezer for the same durations.
• Heat your oven or better yet, a toaster oven to 400 degrees. Cut the tops off the heads of garlic and place them in the middle of a piece of tin foil. Drizzle with some oil and sprinkle with salt. Wrap them up in the foil and bake for 45 mins. Remove from the oven and let them cool. Then squeeze the garlic out of the head and set aside.
• Heat a large skillet on medium-low heat. Add a splash of olive oil and then add the spinach. Cook until just wilted. Remove from the pan and set aside to cool.
• Add the onions to the same pan and saute till they start to get translucent. Remove from the pan and set aside to cool.
• Heat your oven to 350 degrees.
• Take one of the flatbreads and spread a 1/2 cup tzatziki over the top. Next spread half the spinach over the bread followed by half the onion. Add half the cooked chicken pieces on top and sprinkle with the roasted garlic and then the feta.
• Place on a baking tray and bake in the oven until it is nice and hot. About 10 mins. Drizzle some olive oil on top and serve with extra tzaziki on the side.

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)

Steps:

• To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
• Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
• Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
• Let the dough rise at room temperature for 10-12 hours (or overnight).
• Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
• Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
• Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
• Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

EASY PITA BREAD PIZZA

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!

FRENCH BREAD PIZZAS

Steps:

• For the pizza base: Preheat the oven to 375 degrees F.
• Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
• Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
• Pizza Varieties:
• For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
• For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
• While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
• For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
• For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
• For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
• For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

GREEK PIZZA RECIPE

Steps:

• In a medium bowl, mix the artichokes, tomatoes, olives, parsley, oil, and pepper
• Spread the hummus evenly onto the Naan bread
• Add the topping mixture
• Grill over low/medium heat for about 5 minutes
• Remove from grill, and sprinkle feta cheese liberally over both pizzas
• Slice, and serve

GREEK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

GREEK FLATBREAD PIZZAS

Steps:

• Place flatbread on an ungreased baking sheet; brush with vinaigrette. Layer with remaining ingredients., Bake at 400° for 8-10 minutes or until cheese is melted.

GRILLED GREEK PIZZA

Steps:

• In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes.
• Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown.
• Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives.
• Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.)

GRILLED GREEK PITA PIZZAS

Steps:

• Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.

GREEK PITA PIZZA

Steps:

• Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
• Carefully slice one edge of each pita and open to form a pocket.
• Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
• Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
• Bake for 15 minutes or until hot and the green pepper is done.

PITA BREAD PIZZAS

Steps:

• Preheat oven to 400 degrees.
• Assemble each pizza with desired toppings. And bake for 10 minutes until cheese (or marshmallows are melted).

GREEK BREAD PIZZA

Steps:

• For the beef: In a large skillet, heat the oil over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the beef juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Deglaze with the red wine and scrape up any bits that have adhered to the pan. Add the beef back in, stir and set aside.
• For the pizza: Preheat the oven to broil with the rack on the lowest position or heat a grill with one side on high and one side off for indirect heat. Scoop out some of the bread to create a well for the toppings. Brush all sides of the bread with olive oil. Top evenly with the beef mixture, then the mozzarella and feta, then top with the olives. Put on a baking sheet in the oven or place on the grill and cook until golden and bubbly, 5 to 8 minutes. Top with the Pickled Red Onions and fresh mint. Slice and serve.
• Put the vinegar, sugar, salt and 1/2 cup water in a small pot and bring to a simmer. Add the onions and take off the heat immediately. Let cool and keep in an airtight container in the fridge for up to 2 weeks.