Mediterranean Cookbook: 40 Easy and Delicious Mediterranean Diet Recipes (Mediterranean Diet, Mediterranean Recipes, European Food, Low Cholesterol) by Patrick Smith

Author:Patrick Smith
Language: eng
Format: mobi
Published: 2014-04-25T23:00:00+00:00

Ingredients

½ cup pitted black olives (chopped)

8 oz. (230 g) feta cheese (crumbled)

½ tsp dried oregano or 2 tbs oregano leaves (chopped)

1 zucchini (sliced thinly)

14.5 oz. (410 g) canned tomatoes (diced)

1 lb. (450 g) pizza dough (frozen)

2 tbs extra virgin olive oil

Makes: 8 servings

Calories: 270 per serving

Instructions

Trim the ends of the zucchini, then cut it in half lengthwise. Cut into thin slices. Set aside.

Drain the diced tomatoes and set aside.

Preheat the oven to 475F (250°C). Use 1 tbs of extra virgin olive oil to grease the bottom and sides of a baking pan.

Transfer the pizza dough (thawed) to the baking pan, roll it out and evenly spread it across the pan. If the pizza dough is too firm at first, let it stand for a couple of minutes before proceeding.

Add in the diced tomatoes and spread across the pizza dough.

Arrange the slices of zucchini on top of the diced tomatoes.

Top the zucchini slices with the dried oregano or chopped fresh oregano leaves.

Crumble the feta cheese on top of the pizza. Add in the pitted olives last and spread evenly across the pizza.

Bake the pizza in the preheated oven for 15 to 20 minutes, or until the cheese is browned lightly, and the crust has become golden brown (you can use a spatula to lift up the pizza to check the crust).

Remove the pizza from the oven and drizzle the remaining 1 tbs extra virgin olive oil evenly across the top.

Let the pizza rest for 5 minutes before cutting and serving.

Enjoy!

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