Greek Pantry Pizza
Lately I’ve been crazy in love with making tortilla pizzas. Though I like to call them ‘Pantry’ pizzas, since you can usually whip one together with just stuff sitting in the pantry (or your fridge).
When I made a dump truck load of BBQ chicken, I ate about 3 of these things with the leftover chicken. So. Dang. Good. These guys are perfect for those pizza cravings, but when you don’t want to stuff yourself full of thick crust calories.
My favorite to date though is this Greek-inspired one I threw together for lunch recently. It’s definitely a given that I will love anything that has lots of crumbly feta cheese, which by the way Tyler lovingly calls something totally inappropriate that I won’t mention it here. He always has to hate on the good stuff! Have I also mentioned he’s totally annoyed by my Friday night cravings of gyros? Mmm, feta!
Greek Pantry Pizza
1 whole wheat tortilla (I like to go with the taco size, makes for a perfect personal-sized pizza)
1/4 Cup shredded mozzarella cheese (you can skip this if you’re you don’t want these extra calories)
1/4 Cup diced tomatoes (In the winter I opt for canned tomatoes, taste way better than the bland fresh ones this time of year)
1-2 T red onion, thinly chopped
2 T black olives, sliced
2 T feta cheese crumbles
2 T cucumber, diced
Preheat oven to 450 degrees, placing a baking stone or upside down baking sheet in the oven.
Lightly brush tortilla with olive oil. Sprinkle mozzarella cheese over tortilla, then place diced tomatoes evenly around the tortilla. Next top tortilla with red onion, black olives and feta cheese.
Place pizza on your baking stone or sheet and bake for 5-6 minutes until browned and crispy. Remove from oven and top with cucumber.
Dig in. Or in my case…inhale. Big love to super crispy crusts!
I will be making this one again soon. Maybe today…and tomorrow. Probably next week as well.
Love how this pizza is so good, but pretty healthy too. What kinds of things do you do to ‘health’ up a pizza?