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Hogtown Pizza with Easy Greek Salad

Hogtown Pizza with Easy Greek Salad
PREP TIME
20 min
COOK TIME
5 min
YIELDS
6 servings
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Ingredients

2
pkg of Pillsbury pizza crust (283 g each)
cup olive oil (150 mL)
4
tsp prepared garlic (20 mL)
½
tsp dried basil (2.5 mL)
½
tsp thyme leaves (2.5 mL)
½
tsp rosemary (2.5 mL)
1
tsp oregano leaves (5 mL)
4
green onions
1
can artichoke hearts (398 mL or 1 ⅓ cups) you will use 2-3 artichokes per pizza
16
to 20 thin slices deli dry salami cut into quarters (50 g)
1
cup grated low fat Gruyere cheese (250 mL)
Reserved spiced oil
4
Tbsp lemon juice (60 mL)
2
tsp red wine vinegar (10 mL)
1
English cucumber
3
tomatoes
1
red onion (125 mL)
½
cup black olives (125 mL)
¾
cup feta cheese, crumbled (175 mL or 12 tbsp)
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Directions

Step 1

Preheat oven to 375 F (190 C).

Step 2

Flatten crust on cookie sheet and stretch to fit pan.

Step 3

Combine olive oil, garlic and spices in a small cup.

Step 4

Brush top of crust with remaining oil. Remember you will not use all of the oil, you will add other ingredients at the end to make your salad dressing.

Step 5

Chop green onion. Slice artichokes. Slice tomatoes into large chunks

Step 6

Arrange on crust in order: green onion, salami, tomatoes and artichokes.

Step 7

Sprinkle with grated cheese and bake. Set timer for 8 minutes (you may have to leave it longer).

Step 8

The edges should be crunchy and a medium-brown colour.

Step 9

Combine reserved oil, lemon juice and red wine vinegar. Whisk well.

Step 10

Chop onions, cucumber and tomatoes into bite size chunks and place in a salad bowl with olives and feta cheese. Drizzle with dressing.

Step 11

Note; you may not want to use all of the dressing. You be the judge. You can keep the balance in the fridge and use for other salads.

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