Posts Tagged ‘olives’


Mini Greek Salad Pizzas

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Is it just me or are people in particularly bad moods this week? Here in Boston it could have something to do with the drab rainy weather we’ve been experiencing every day. Or maybe it’s all the political heat in the air. Or perhaps it’s just me and my temporary commute. Since I’m dog-sitting for Mitzi, I’m back to my old Green Line commute. For those of you who don’t live in Boston, the Green Line is most definitely known as the worst line when it comes to the MBTA. Always crowded and uncomfortable and always slow, with no explanation of why it takes 15 minutes to get from one stop to the next. Basically my idea of HELL. I took the Green Line for 7 years before moving in July to the Orange Line. While the Orange Line can be sketchy as all get-out, there are a few things it does well, like a) move and b) move quickly. Important when it comes to commuting, you know. Being back on the Green Line for a couple weeks makes me appreciate my new commute so much more. For a little perspective, I used to live 4 miles from work and it took me at least 45 minutes to get there. Now I live 6 miles and it takes me no more than 20 minutes.

Every morning this week I’ve had to either watch as the first T went by too packed for anyone to fit on or had to squeeze myself on and stand pressed against the door and lots of strangers without an inch of breathing room. One day, a man flipped out at my T driver and called him a “D-Bag” and yelled at him, “You suck at your job!” Another morning, a woman flipped out on the T driver for the MBTA not having enough Ts out during rush hour (true, but not the driver’s fault). Oh and yesterday, the girl next to me ate a ketchup sandwich at 7:45 in the morning. Not the best smell when it’s 90 degrees on the T and you can’t even turn your head away.

When I arrive at work each morning, I already feel riddled with stress and anger toward mankind. No wonder Bostonians are not known for being a friendly bunch. In any event, a dinner like this is just what the doctor ordered. You know you should be healthy and eat a salad, but are really craving pizza. You want a tasty bite to eat, but don’t have the energy or mental capacity to follow a recipe step-by-step. It’s an easily-solvable predicament. Grab your favorite crust (or mine… Mine is wonderful), throw some toppings on, pop it in the oven, and decompress. After the day you’ve had, you need it.

I topped my Mini Greek Salad Pizzas with arugula despite the fact that seeing all the green just made me think of the Green Line, which makes my blood start to boil. Yeesh. Maybe it’s me who’s the grumpy one!

Mini Greek Salad Pizza (makes 6 minis):
Print this recipe!

  • 1/2 recipe for favorite pizza or flatbread dough
  • 1/4 C olive oil
  • Red pepper flakes to taste
  • 1/2 red onion, sautéed
  • 1 bunch cherry (or plum) tomatoes, quartered
  • 1/2 C kalamata olives, sliced
  • 4 oz. feta cheese, crumbled
  • 2 C arugula
  • 2 T lemon juice

(pre-heat oven to 450 degrees)

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I’m a big fan of this combination because it’s basically the opposite of rocket science. You can do whatever you want and add as much or as little of the ingredients. Go with your heart. It won’t steer you wrong.

Roll out dough thinly (1/2 of my flatbread recipe allows for 6 little pizzas) into a little personal pizza size.

Brush olive oil on, sprinkle red pepper flakes on and start layering on toppings. I went with sautéed onions and quartered tomatoes first.

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Then layered on the olives and feta cheese.

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Put the mini pizzas on a pizza stone or foil-covered pan and pop them a 450 degree oven for about 20-25 minutes.

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I love the pretty colors of these pizzas. And the fact that you get your own so there’s no need to share.

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Though the pizzas were almost perfect as is, I wanted to add on a bunch of arugula for good measure. And health and all that. But most importantly for taste and a nice bite. What’s a salad without some kind of green, after all?

I also squeezed lemon over the top for an extra little kick. There’s no dressing on this Greek salad, but lemon gives it a bit of a more Mediterranean feel!

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The personal size is also great to prevent yourself from overeating. But perhaps it could be dangerous if you’re home alone and have 6 mini pizzas in front of you. Remember, think of these as pizzas and not slices.

Or whatever. You’ve had a rough day. And an obnoxious commute. You deserve 6 nice large “slices” of pizza!

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I’m not an enabler, I promise. I just want you to be happy. These pizzas will make you happy.

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Now that it’s Thursday, I’m hopeful the general public will have a little more pep in their step and will turn their frowns upside down. Myself included. Please, no yelling at T drivers first thing in the morning because of the horribly flawed MBTA system. I can’t take the early-morning stress. Just let me sit in peace with my book (I’m finally reading Outlander and am almost done… though I’m pretty sure the book is contributing to my daily stress instead of helping it… And someone let me know, should I read the sequels?). It’s happy thoughts of a giant mug of coffee when I get to my desk that power me through. And the imminent Friday. Hello, long weekend ahead!

Does your commute stress you out or help you prepare for the day ahead?

[Sues]

Greek Grilled Cheese

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Is April flying by for anyone else? Because it’s already the 19th and I want to know what y’all did with the first 2.5 weeks of the month. Not that I’m complaining; I mean, I do have an awful lot to look forward to. BUT, if you want any month to last, it’s gotta be April. Simply because it’s Grilled Cheese Month. I obviously wasn’t about to let April pass without another grilled cheese on the menu. And since I’m all about the quick and simple dinners these days, Grilled Cheese Month couldn’t have come at a better time. Not that I don’t enjoy a good grilled cheese every single month of the year…

This one ties in my love for Greek salad and more specifically, FETA CHEESE. Which is definitely in my top 5 cheeses. I’ve never had a feta grilled cheese and it doesn’t seem to be such a common thing, probably because feta doesn’t get all melty and ooey-gooey. But don’t discriminate because of it. This grilled cheese was honestly one of the best I’ve had. And that’s saying a lot a lot. I added a nice roasted red pepper spread to the Greek Grilled Cheese and it was definitely the perfect touch.

Greek Grilled Cheese (makes 2):
Print this recipe!

  • 2 T olive oil, divided
  • 1/2 red onion, sliced
  • 6 oz. roasted red peppers, drained if in water
  • 3 cloves garlic
  • 1 T lemon juice
  • 4 slices good bread
  • 2 T butter
  • 4 oz. feta cheese
  • 1-2 tomatoes, sliced
  • 1 C baby spinach leaves
  • 1/2 C kalamata olives, sliced

 

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Start by pouring a little olive oil into a frying pan and heating over medium heat. Add red onion and sauté until it’s a bit caramelized… or however you like it.

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While the onion is sautéing, add the roasted red peppers, garlic, lemon juice, and olive oil to your blender.

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Blend until smooth. My spread was a little watery because I didn’t drain the water from my peppers first. But no big deal! Next time, I’ll probably drain them and put them on a paper towel for a bit before blending.

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Slice tomatoes, chop olives, and slice feta cheese. Mmm I love Greek food so much!

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Heat a griddle or hot surface over medium-low heat. Butter one side of all four pieces of your bread. Set bread on griddle, butter side down. On two slices of the bread, spread the roasted red pepper spread. On the other, layer feta cheese, tomato, spinach, olives, and onions.

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It was at this point, I absolutely knew this grilled cheese was going to be heavenly.

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Place red pepper spread bread on top of other slice of bread and press down. Cook until bread is nice and browned, about 1 minute, and then flip.

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Flipping this fully was the toughest part about this whole recipe. There was such much going on inside the sandwich and since the cheese wasn’t super melty, it was tough to hold it all together.

But I managed OK.

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And thank goodness because I would have been really sad if I had to pass up on this grilled cheese due to flipping disaster.

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The best part of this? I can’t name one. So, please don’t make me. I honestly cannot do it. I love everything about this.

But seriously, one of the keys here is to get some good bread. After all, this is A LOT of sandwich. And if you try to squeeze all this goodness between two little wimpy slices of bread, you likely won’t have great success. When buttered, this bread grilled up reallyyy nicely, held up incredible well, and had a beautiful crispy crunch to it.

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The only thing missing from this Greek Grilled Cheese was cucumbers. Cucumbers are always a must in a Greek salad, but I just couldn’t envision them on this sandwich. But don’t worry because I had some on the side.

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Another grilled cheese that WILL be made again.

And now I’m off to get through a couple more days of work before WEDDING SHOWER weekend!! I can’t wait to see all my family traveling here to see me. And I’m also quite curious to see what my mom and bridesmaids have been planning. I’ve been totally left in the dark, but I do know for sure that it’s going to be a fabulous weekend!

So, have you made any grilled cheeses for grilled cheese month?

[Sues]