For the crust I decided to use some pita bread we had in the fridge that we get at the Greek Market in Winnipeg. They're the perfect size if you're like me and can't eat a lot.
I've never been a huge fan of pizzas that are COVERED in tomato sauce so I often use balsamic reduction or pesto. Last night the only thing I had on hand was some balsamic reduction.
When the reduction hit the pita, which was cold, it became really hard to spread so if you encounter this problems just put how much you want on and then throw it in the oven for about a minute. That should loosen things up and make it easier to spread.
Then I sliced up one clove of garlic really thinly. You can use roasted garlic which I actually recommend.
The Greek Market sell ready made dips and spreads which we often get. My favorite is the feta and roasted red pepper. I took about a tablespoon and spread it out thinly. Again I'm not a fan of sauce so if you want to lay it on thick, by all means.
I usually like to look in my fridge and see what I have that will go together really well. My mom had just picked some zucchini from our garden so I sliced one up really thin. I did it thin because I want the outside to get a little crispy and I didn't want my pizza to be watery from a thick piece of zucchini on it. I then added goat cheese, the thinly sliced garlic, olive oil and salt and pepper.
I had some peppers I had roasted the night before so I added some to the top which turned out to be a really good idea.
The finished product! I put the pizza in for 8 min at 450f. When I took it out I oiled the edges(you can also use garlic butter) drizzled a little balsamic reduction on top and green onions.
This pizza was so good but had a real garlic kick to it which I love.
What kind of pizza's do you make at home?
-Marielle
We just make cheese pizza with mozzarella balls, and always have Greek salad on the side. We make our own dough though, which is delicious! Nice new look to the blog btw :)
ReplyDelete