This was very easy and a big crowd pleaser. Fun for guests! You can also make it on the grill.
Slimmer Greek Salad Pizza (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book to be released in June 2012, to buy the book click here or visit website at www.theslimmerbook.com) Serves 1.
1 individual pre-baked pizza crust or 1 whole wheat pita
Marinara sauce, about 1-2 Tablespoons (for homemade, see below)
1 cup Mediterranean greens such as arugula, escarole, romaine or radicchio
4 or 5 cherry or grape tomatoes
2 Tablespoons sliced cucumber
2 Tablespoons sliced green bell pepper
1 Tablespoons shaved red onion
2 or 3 Kalamata olives
1 ounce crumbled feta cheese
1. Preheat the oven according to pizza crust directions. Place the crust on a baking sheet and spread the sauce over. Chop the olives and sprinkle them with the crumbled feta over the sauce.
2. Bake according to package instructions until the cheese melts and the pizza is well heated and crisp on the edges, about 12 minutes. Remove from the oven and transfer to a serving dish.
3. Toss the salad with the dressing in a medium bowl and pile on top of the cooked pizza. Serve immediately.
Method 2 (if you like warm salad!)
1. Preheat oven to 350 degrees farenheit.
2. Spread marinara sauce over pita bread or pizza crust.
3. Pile all ingredients on top.
4. Bake for about 12 minutes.
Marinara Sauce (Homemade) (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book to be released in June 2012, to buy the book click here or visit website at www.theslimmerbook.com)
2 cups chopped fresh or canned tomatoes
1 Tablespoon tomato paste
1 Tablespooon olive oil
2 teaspoons balsamic vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1. Combine all the ingredients except the herbs in a medium saucepan. Bring to a simmer over medium heat, stirring often.
2. Reduce the heat to low and cook, stirring occasionally, 10 to 12 minutes. Add the herbs and cook a further 3 to 5 minutes. Taste for seasoning and set aside to cool slightly.
3. Blend on low in a blender or food processor or with a handheld blender just until smooth. The sauce can be frozen in a tightly sealed container for up to 3 months.
Makes about 1 1/2 cups.