Recipe For Mediterranean Pizza


Welcome to another month’s Improv Challenge! January is all about Sour Cream and Lemons. I fully intended to make lemon hand pies with sour cream crust this month. I had it all planned out. I had found a couple of recipes to use as spring boards to create something wonderful. And then BANG! My mind was beset with thoughts of pizza. And oh boy! What a pizza this was, especially seeings it was my last wheat pizza.

I mixed store bought pesto with sour cream for the sauce of the pizza. The cheese was mozzarella and sun-dried tomato feta. The toppings were roasted peppers, lemon zest, chicken breast and sauteed shiitake mushrooms. Ooodelally! This was Fan.Tas.Tic!! The lemon gave the pizza an unexpected zing that I really liked.

1. Info for Mediterranean Pizza

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Mediterranean Pizza

  • pizza crust to make 2 12 inch pizzas
  • 3 ounces cooked chicken, cut into little tiny pieces
  • zest of one large lemon, chopped
  • 1 roasted red pepper, cut into small pieces
  • 4-5 mushrooms, sliced and sauteed in olive oil
  • 3 ounces feta, crumbled
  • 3 cups shredded mozzarella
  • garlic powder

3. Directions:

  1. Roll out the dough to make a large pizza (or two small ones).
  2. Combine the pesto and sour cream in a bowl and spread over the unbaked pizza dough.
  3. Sprinkle with the cheeses.
  4. Add the toppings and sprinkle the whole pizza with a healthy dash of garlic powder.
  5. Bake 450 degrees for 12 minutes.

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