Greek Style 15 Minute Pita Pizza

 Greek Style 15 Minute Pita Pizza

Greek Style 15 Minute Pita Pizza Recipe!

In 40 minutes or less, baked, beginner, breads and pitas, Greek appetizer or meze recipes, main courses, our hand-picked recipes, quick meals: ready in 20 minutes or less, side dishes, vegetarian.

This unique Greek-inspired pita pizza recipe features a wonderfully soft pita bread base! If you find yourself having a lazy afternoon and are not inclined to cook (at all!), yet still desire a delightful treat, this pita pizza recipe is here to save the day!

Ready in just 15 minutes, it serves as the ideal midweek snack, supper, or even breakfast! So, set aside that delivery menu and impress your friends and family with this incredibly simple pita pizza recipe!

Pita pizza recipe – Experiment with various toppings.

This pita pizza recipe is so straightforward to make that it feels almost embarrassing to label it as a recipe! All you require are some Greek pita breads and your creativity.

Pita bread (from Greek: πίτα) is a fundamental component of numerous Greek meals; it is a favorite accompaniment to dips and spreads and is most commonly recognized from souvlaki, a highly popular Greek street food that is essentially a pita bread sandwich. This pita pizza recipe offers a fresh perspective on traditional Greek pita bread dishes, utilizing pita instead of the conventional pizza dough.

For the toppings of this pita pizza, feel free to experiment with any ingredients you have on hand, or try one of my two favorite pita pizza recipes.

The ‘Italian style pita pizza recipe’ features gooey mozzarella cheese, aromatic basil pesto, and arugula, or my absolute favorite: the ‘Greek style pita pizza recipe,’ brimming with delectable Mediterranean flavors! Spicy feta cheese, fresh juicy tomatoes, sweet crunchy onions, and tangy black Kalamata olives.. Simply irresistible!

The children will adore it, and your local pizza delivery service will surely miss you! Enjoy!






INGREDIENTS

For the sauce
  •     4-5 pita breads 1 tbsp ketchup
  •     1 medium ready tomato
  •     100g passata juice (3.5 oz.)
  •     1 tsp dried oregano
  •     1 tbsp new basil or 1 tsp dried
  •     1/2 stew pepper (discretionary)
  •     salt

For the Italian style pita pizza
  •     350-400g mozzarella (13-14 0z.)
  •     1 ready tomato, cut
  •     4 tbsps pesto
  •     rocket

INSTRUCTION

    Preheat the stove to 180-190C.
Pepper-ricotta-primavera.
    To set up this pita pizza formula, begin by making the sauce. In a blender add every one of the elements for the sauce and heartbeat, until smooth. Have a taste and change the flavors.

    Layer one enormous baking plate with material paper and put the pita breads on top. Spread every pita with 2 tbsps of the pureed tomatoes and sprinkle with mozzarella. Add 2 tsps of pesto sauce, layer the cut tomatoes and sprinkle with somewhat more mozzarella cheddar.

    Prepare in preheated stove for 10 minutes, until the cheddar is brilliant and percolating.
    Turn the pita pizza out of the stove and embellishment with rocket leaves. Appreciate!

For the Greek style pita pizza
  •     200g mozzarella (7 oz.)
  •     200g feta cheddar, disintegrated (7 0z.)
  •     1 ready tomato, cut
  •     1 green chime pepper, daintily cut
  •     1/2 red onion, daintily cut
  •     10 Kalamata olives, hollowed, cut

Bearings

    Preheat the stove to 180-190C.
    Layer one huge baking plate with material paper and put the pita breads on top. Spread every pita with 2 tbsps of the pureed tomatoes and sprinkle with mozzarella. Layer the cut tomatoes and onions and sprinkle with disintegrated feta cheddar. 
Shrimp-dumpling-har-gow.
Top with cut pepper and dark olives.
    Prepare the pita pizza in preheated broiler for 10 minutes, until the cheddar is brilliant and gurgling. Appreciate it !!!

Greek Style 15 Minute Pita Pizza. VIDEO





 

Greek Egg-Lemon Chicken Soup

 

Greek Egg-Lemon Chicken Soup

You will appreciate this genuine Greek Avgolemono Soup Recipe.  Pronounced Ah-vgo-le-mono by the Greeks, it is a smooth, luxurious, aromatic chicken soup, made in the traditional Greek manner with avgolemono sauce (a lemon-egg sauce). The best part is that this weeknight recipe can be prepared in just over 30 minutes. 

A few crucial tips can significantly enhance the outcome, so be sure to read this post thoroughly and view my video on how to prepare Greek avgolemono.
Chicken soup is a nostalgic dish often regarded as a home remedy to soothe the sick or alleviate the chill of cold weather. It is a universal food, with every culture and household having its own variation—whether it includes noodles or not.

I can never resist a warm bowl of homemade chicken soup, but one of my absolute favorites is the Greek variant: the egg and lemon soup known as Avgolemono.

Avgolemono is not just any chicken rice soup. There is something uniquely special and indulgent about Avgolemono, which features a blend of egg and lemon that is utilized in various Greek recipes, including this soup and Youvarlakia (Greek Meatball Soup). In this dish, the fluffy and zesty mixture creates a notably rich and comforting chicken soup with a silky broth that is heavily infused with lemon. It is truly delicious!

I assure you, if you have yet to experience Greek avgolemono soup, you are in for a delightful surprise!

What is Avgolemono?
Avgolemono, pronounced ah-vgo-le-mono (the “g” is present but pronounced lightly, almost silently), refers to the delectable Greek sauce that lends its name to this chicken soup. The Avgolemono sauce is a smooth and aromatic blend made from eggs, a generous amount of lemon, and warm broth.

Greek chefs employ avgolemono sauce to enhance or complement a variety of dishes, from Avgolemono soup to roasted chicken, vegetables, and even dolmades (stuffed grape leaves). The addition of avgolemono sauce significantly elevates a dish, imparting richness and bright lemony notes.

30-Minute Weeknight Avgolemono Soup
Avgolemono soup may begin like any typical chicken soup—with onions, carrots, celery, broth, chicken, and so forth.

However, at the very end, it is wonderfully transformed into a silky, tangy, and utterly unforgettable bowl of chicken rice soup, thanks to the incorporation of Greek avgolemono sauce (egg-lemon sauce).

Traditionally, to prepare avgolemono soup, Greek grandmothers would dedicate over two hours—starting from scratch to create homemade chicken stock from a whole chicken, followed by shredding the chicken for use in the soup.

This weeknight avgolemono never fails to impress, offering a comforting and authentic flavor akin to the traditional recipe.

Two Essential Tips for Preparing Avgolemono Soup:
The avgolemono sauce is the key element that transforms this chicken soup, giving it a silky thickness and an added zest. Here are two crucial tips for preparing this sauce and avgolemono soup:

1. Ensure you temper the sauce. To create avgolemono sauce, whisk together two eggs with 1/2 cup of lemon juice, and while whisking with one hand, gradually pour in two ladles of hot chicken broth from your soup. This is the most challenging aspect of the soup, but it is manageable. If necessary, enlist someone to assist you in pouring the broth while you whisk.
2. Incorporate the avgolemono sauce into the soup at the very end, and promptly remove it from the heat. This is the final step in the process; it is crucial to take the soup off the heat immediately to prevent the eggs from cooking and causing the soup to separate (you do not want an egg drop soup).

Now, let’s delve into the step-by-step instructions for making Greek avgolemono soup, and you will discover how simple it is...

Step-by-Step Instructions for Greek avgolemono soup:
1- In a large pot or Dutch oven, sauté carrots, celery, and green onions; after a couple of minutes, add garlic.
2- Pour in the broth and bay leaves. Bring to a vigorous boil, then add the rice (Tip: I prefer to soak the rice in water for a few minutes beforehand, as this aids in quicker and more even cooking.) Season with kosher salt and pepper.

Reduce the heat to medium-low and let it simmer for 20 minutes or until the rice is tender. Next, stir in the shredded cooked chicken (I used rotisserie chicken).
3- Prepare the avgolemono sauce (egg-lemon sauce). In a medium bowl, whisk two eggs with the lemon juice. While whisking, incorporate 2 ladles-full of broth from your cooking pot (this is to temper the sauce).

Add the sauce to the chicken soup and immediately remove it from the heat (this step is vital; you do not want the eggs to cook and the soup to separate.)
Yes, orzo can be used as a substitute for rice in this recipe. You may use 1 cup of orzo, and be mindful of the cooking time, as orzo cooks more rapidly (approximately 7 minutes).  

Leftovers. Is it Possible to Freeze Avgolemono?  
To preserve leftover avgolemono soup, ensure that the soup cools to room temperature. Transfer it to airtight containers and refrigerate for a maximum of 3 days.  

Since this soup does not contain cream, you can also freeze avgolemono soup, especially if you prepare a larger quantity. Whether you freeze a substantial family-sized portion or smaller individual servings, make sure to leave adequate space in the freezer-safe containers to accommodate the expansion of the soup.  

Thaw in the refrigerator overnight. Reheat on the stovetop over medium heat; adding a small amount of liquid, such as broth or water, is beneficial. Heat until thoroughly warmed, and remember to stir regularly (as it may separate).  

What to Serve Alongside?  
For a straightforward dinner, my family enjoys avgolemono soup paired with Greek salad. However, this comforting chicken and rice soup can also be served as a warm appetizer for a special Greek feast! Explore our Greek Recipes collection for more delightful recipes!  

Additional Recipes to Consider:  
Simple Italian Minestrone  
BEST Chicken Marinade  
Greek Chicken and Potatoes  
Mediterranean-Style Shrimp Stew  

Explore more Greek recipes and our top Mediterranean diet recipes. All Mediterranean recipes.




Fixings
    1 entire chicken, around 3 1/2 lbs., with abundance fat managed and bosom skin eliminated
    12 cups water
    2 carrots, cut down the middle
    2 celery stems, cut down the middle
    1 huge onion, stripped and cut down the middle
    2 straight leaves
    5 entire dark peppercorns
    2 tsp. salt, in addition to something else for preparing
    1/2 cup orzo pasta, or rice
    3 eggs, room temperature
    1 tsp. new lemon zing
    Juice of two lemons, stressed
    Newly ground dark pepper

Technique
    Add initial eight fixings to an enormous stockpot. Bring to a fast bubble, bring down the hotness to medium-low and stew to some extent covered for around an hour to 90 minutes.
    Eliminate the chicken and vegetables to a bowl and cautiously strain the stock through a fine strainer into a different enormous bowl. Return the stressed stock to the stockpot and heat to the point of boiling.
    Add the orzo pasta and cook, uncovered, for roughly 10 to 12 minutes until delicate.

    While the pasta is cooking, set up the egg-lemon blend. Utilizing a whisk beat the eggs until quite foamy in a bowl. Add the lemon zing and the lemon juice in a constant flow while proceeding to whisk.
    Whenever the pasta has gotten done with cooking, switch off the hotness. Scoop around 2 cups of stock into a bowl or huge estimating cup. Gradually add the hot stock to the egg-lemon combination while proceeding to whisk. This will treat the eggs and keep them from turning sour whenever they are added to the hot stock.
    Mix the egg-lemon blend into the pot and hotness over extremely low hotness for around 5 to 10 minutes until warmed through. Be mindful so as not to heat up the soup once the eggs have been added.
    Change your flavoring for salt and pepper.
    Customarily, this soup is served without the chicken meat or vegetables. You can add them back or serve as an afterthought as you prefer.Enjoy it !Ingin-kaya-sesekali-lakukan-sedekah.

Greek Egg-Lemon Chicken Soup VIDEO



 



Greek Chicken


Greek Chicken

SECRET WEAPON: GREEK CHICKEN MARINADE WITH YOGURT
I initially introduced my audience to the remarkable benefits of yogurt marinades through Greek Chicken Gyros. I repeatedly emphasized how exceptional the yogurt marinade is, to the extent that I utilize it even when I am not preparing Gyros. (*To be honest, there is no better way to convey my enthusiasm for it than to say I was bleating.)

Yogurt serves as an excellent marinade. The Greeks recognize its value, Middle Easterners have adopted it, Persians appreciate it, and Indians swear by it (think Butter Chicken, Tikka Masala, Biryani!).

What makes it so beneficial? For starters, it tenderizes meat more quickly and uniformly than more acidic liquids such as lemon juice and vinegar, and it also acts as an outstanding flavor carrier, infusing herbs and spices into the meat.

This is the yogurt I have consistently used for as long as I can remember – Farmers Union Greek Style Yogurt. It is quite uncommon to find my refrigerator without a container of this. More often than not, you would find two: one in use and another for restocking.

The Greek Chicken Marinade is sufficiently flavorful that a full 24-hour marination is not necessary to achieve the benefits of tenderness and flavor infusion. While marinating overnight is certainly advisable, if time is of the essence, even a 3-hour period will suffice. Just be sure to baste more frequently!

I have opted to bake this chicken using bone-in, skin-on thighs and drumsticks. I appreciate how the skin becomes crispy, and any meat cut that includes the bone tends to be particularly juicy.

However, this recipe is excellent with any chicken cut, especially the breast, as it contributes additional juiciness and flavor. I have included directions and cooking times in the recipe notes.

Enjoy your cooking! I will return on Wednesday with the next installment of this week's Greek Feast – Greek Lemon Roasted Potatoes! – Nagi x

EXCELLENT YOGURT MARINADES
– Greek Chicken Gyros
– Lamb Shawarma – packed with flavor, tender lamb!
– Doner Kebab (a homemade take on the late-night kebab run after the pub…)
– Butter Chicken
– Tikka Masala
– Chicken Biryani

Recipe Notes:
1. This recipe is also suitable for wings (same cooking time and temperature), breast (flatten to 2cm / 4/5″ uniform thickness, cook for 20 minutes at 200C/390F), and skinless boneless thighs (20 minutes at 200C / 390F), basting around the 15-minute mark.
If opting for boneless thighs or breast, I would actually suggest cooking them on the stove instead! Use medium-high heat, cooking the breast for 3 minutes on each side, and the thigh for 4 minutes on each side.
2. MAKE AHEAD: Marinate the chicken, then place it directly in the freezer. Thaw for 24 hours in the refrigerator – during this period, it will marinate. Cooked chicken can be stored in the refrigerator for up to 3 days or frozen for as long as 3 months, but fresh is always preferable!
3. This is based on the marinade used for Greek Chicken Gyros.
4. Refer to the Tzatziki recipe included in this Greek Chicken Gyros.
5. The nutritional information is likely exaggerated as it considers the entire marinade. I cannot accurately estimate how much of the marinade actually adheres to the chicken.




Fixings
  • 1/2 cup olive oil
  • 3 cloves garlic, slashed
  • 1 tablespoon slashed new rosemary
  • 1 tablespoon slashed new thyme
  • 1 tablespoon slashed new oregano
  • 2 lemons, squeezed
  • 1 (4 pound) chicken, cut into pieces

Guidelines
  • In a glass dish, blend the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the blend, cover, and marinate in the cooler 8 hours or short-term.
  • Preheat barbecue for high hotness.
  • Delicately oil the barbecue grind. Put chicken on the barbecue, and dispose of the marinade. Concoct chicken parts of 15 minutes for each side, until juices run clear. More modest pieces won't take as lengthy. Appreciate it !!!The-best-tater-tot-casserole.


Greek Chicken VIDEO