Anytime I can whip up a recipe using nothing but items I already have in the fridge, it’s a good thing. And if I can use up some leftover chicken (rotisserie, grilled, anything!), that’s a great thing! And the best part about this pizza – it’s so good that I make it sometimes even when I don’t have the ingredients already in the fridge.
Trader Joe’s is great for condiments and I regularly have their sun dried tomatoes, marinated artichoke hearts and balsamic glaze in my pantry. Throw in some chicken, a little mozzarella and feta and you have a tasty flat bread pizza that reminds me of a Greek restaurant.
Ingredients (serves 3-4):
12 oz. pizza dough – see recipe
6 oz. cooked chicken, cut into bite sized cubes
3 tbsp. chopped artichoke hearts (3 small, chopped)
2 tbsp. sun dried tomatoes, chopped
4 oz. mozzarella
1 oz. feta
½ tsp. Greek oregano
Preheat oven to 450 degrees. Roll pizza dough into approx. 12” round and place on stone. Top with shredded mozzarella, chicken, sun dried tomatoes, chopped artichokes, feta cheese and Greek oregano. Bake for 15 minutes, until mozzarella is golden and bubbly. Remove from oven and let sit for 5 minutes. Garnish with chopped basil and balsamic glaze (if using). Enjoy!
Averaen Pinot Noir 2015
Summertime is for BBQs, and this Greek Pasta Salad should be on every picnic table. It’s a great make-ahead option, tastes great cold or at room temperature, and since it’s not loaded up with mayo, it’s even a bit on the lighter side. Cool fresh vegetables, tangy artichokes and a salty pop from the feta is sure to be a crowd pleasing side for your favorite grilled entrees.
1 lb. pasta (ditalini, orzo or rotini)
16 artichoke hearts (approx. 200g), stems removed and chopped
3 tbsp. (approx. 50g) sundried tomatoes, chopped
½ cup red onion, minced
1 cucumber, seeded and chopped
¼ cup crumbled feta cheese
Red wine vinaigrette (recipe below)
Chopped basil (optional garnish)
Red Wine Vinaigrette:
¾ cup red wine vinegar
2 tbsp. sugar
3 tbsp. olive oil
3 tbsp. Greek yogurt (plain or non-fat)
1 tsp. dill weed
2 tsp. Greek oregano
Salt and pepper*
Cook pasta in salted water according to package directions, drain and place in a bowl. Set in refrigerator to cool. In a small bowl, whisk together Red Wine Vinaigrette ingredients and pour over cooled pasta. Add chopped artichokes, sundried tomatoes, minced red onion, chopped cucumber and feta cheese. Gently toss to combine. Top with chopped basil and set in fridge for at least one hour. Toss again before serving and add salt and pepper, if necessary. Enjoy!
Note: taste pasta salad before adding additional salt. After cooking the pasta in salted water and adding the feta, it may be salty enough. Also, the sundried tomatoes and artichokes I use (both Trader Joe’s brand) are pre-marinated and add a little extra salt and olive oil to the pasta salad. If using a different brand, you might need to add a little salt and pepper or a drizzle of olive oil.
Tzatziki is a wonderfully creamy yogurt sauce made primarily from Greek yogurt, cucumber and fresh dill. Normally white, creamy foods are full of empty calories (think ranch dressing, sour cream, etc.) but since the main ingredient in tzatziki is Greek yogurt, it is lower calorie, lower fat and packs in protein. Coupled with the fact that tzatziki is a great sauce for roasted chicken, dip for veggies and pita, and even makes a great dressing for a Greek salad, it’s guilt free and completely delicious!
I use an English cucumber in this recipe because they aren’t very seedy. The seedy part of a cucumber has a lot of water in it, which can make tzatziki runny. If you use a seeded variety, hollow out the core before grating.
1 cup Greek yogurt
½ English cucumber, grated
Zest of and juice of ½ lemon
1 clove garlic, grated
2 tbsp. fresh dill, chopped
1 tsp. sea salt, or to taste
¼ tsp. black pepper
1 tsp. olive oil, optional
Using the small side of a cheese grater, grate cucumber into a bowl. Gently press to release liquids, discarding any residual liquid. Zest ½ lemon and 1 clove garlic into the cucumber. Combine yogurt, lemon juice, chopped dill, sea salt and pepper into the cucumber mixture. The tzatziki can be served immediately, but will be even better if you pop it in the refrigerator for an hour to let all the flavors meld together. Drizzle a little olive oil on top before serving as a dip for veggies to give a little richness and depth to the flavors.