Greeky Friday Pizza
About a year ago, STC and I started incorporating some family traditions that the kids could count on. One of them has gone stronger than any other: Pizza Friday. Not only is it quick, easy and inexpensive, but it’s one of those dinners you never have to negotiate over bites eaten.
Oh I Can Make That
I can’t tell you how many DIY projects started with the sentiment “Oh, I can do/recreate/make that“. After picking my mouth up off the ground when seeing the charge for a gourmet pizza in town, I decided to take on the Pizza Friday task at home.
I have a handful of variations and featured my Chicken Basil Pesto Pizza last winter on Instagram stories [check that highlight reel on my profile], but today I am sharing a new creation using flatbread, artichokes, feta and sauteed vegetables. Let’s get started!
It’s All Greek To Me
Chop + Dice
Anyways, slice the red onion and dice the zucchini then throw it in a skillet to begin the saute process. I prefer to save my calories for indulging in wine so I use the 0 calorie olive oil spray and Mrs. Dash Salt-Free Seasoning.
Using the 0 calorie Olive Spray, spray the flatbread, sprinkle minced garlic and then top with shredded italian blend and parmesan cheese. This trio will act in place of a traditional pizza sauce. Once the vegetables are soft and the onions translucent and fragrant, transfer them from skillet to prepared flatbread.
Take the spinach and sliced roma tomatoes and layer them on top of the sauteed vegetables. Sprinkle with crumbled feta cheese, quartered artichoke hearts, thinly sliced basil ribbons and pop in the oven at 400 degrees for 15 minutes.
Slice + Make It Nice
Once all the pieces [approximately 8 slices] are plated, drizzle with a balsamic glaze for an extra delicious finishing touch.
Greeky Friday Pizza Recipe
By Laura Canfield x Ooh La Laura
1 – Store-bought Flatbread Pizza Crust
1/2 – Red Onion, sliced
1 – Zucchini, chopped
2 – Roma Tomatoes, Sliced
1/4 cup jar quartered artichoke hearts
1 cup – Baby Spinach Leaves
3 – Basil Leaves, sliced/diced
1/2 – 8 oz Container of Crumbled Feta Cheese
1/8 cup – Shredded Parmesan Cheese
1/8 cup – Mozzarella Cheese
1 TBSP – Minced Garlic, jarred
1-2 TBSP – Mrs. Dash Garlic + Herb Salt Free Seasoning
Salt + Pepper to taste
Balsamic Glaze, drizzle
- Preheat oven to 400 degrees or default to your flatbread baking instructions.
- Slice onion and chop zucchini. Add to a pre-heated skillet and spray with 0 calorie Olive Oil Spray. Season, toss and let the heat do the work.
- Prepare the flatbread crust with a generous spray of Olive Oil. Sprinkle minced garlic and then add 1/8 cup of shredded Parmesan cheese and 1/8 cup mozzarella cheese.
- Once vegetables are soft, translucent and fragrant, transfer atop the prepared flatbread pizza crust.
- Nudge vegetables to cover the crust completely. Top with baby spinach leaves and sliced roma tomatoes.
- Add crumbled feta cheese, 1/4 cup of quartered artichoke hearts and basil ribbon slices.
- Transfer off baking sheet directly to the oven rack.
- Bake in oven at 400 degrees for 15 minutes or until cheese is melted and crust is browned.
- Slice pizza crust into opposing triangles beginning from one corner.
- Drizzle with Balsamic Glaze
- Enjoy that hearty, vegetable laden pizza as a dinner or appetizer to share.
Mmm Mmm Good.
Let me know if you give this Greek-inspired Flatbread Pizza a try! It’s one of my favorites mostly because it’s packed with vegetables. Leave any questions or changes you make to the recipe below for all readers to benefit from!
Our big weekend plan involve cheering on our Wildcats and Saints while importing my looks on Like.to.know.it for easier ways to shop the style [including the #ootd above]!! Be sure to visit me on Instagram for a shopping hauls try-on session coming to this weekend.
Happy Friday, y’all! Check back with me on Monday for a full recap of my Three-Day Refresh cleanse with Beachbody.