Grilled Greek-Style Pizza
The arugula pesto in this recipe adds a delicious peppery taste to the pizza.
| Servings |
| 4pizzas |
| Servings |
| 4pizzas |
Ingredients
- 4 whole-wheat pita bread 8 in. (20 cm) in diameter
- 2 tbsp extra virgin olive oil
- 4 handfuls arugula
- 2 tbsp Parmesan cheese
- 2 large garlic cloves grated
- Salt and pepper to taste
- 1 medium skinless chicken breast halves grilled and thinly sliced
- 1/4 cup feta cheese
- 20 grape tomatoes halved
- 4 artichoke hearts (canned in water), quartered
- 20 kalamata olives pitted and halved
Servings: pizzas
Units:
|
Ingredients
Servings: pizzas
Units:
|
Instructions
- Preheat barbecue to high.
- Lightly brush both sides of each pita with a little bit of olive oil, and set aside.
- In a blender, combine arugula, Parmesan cheese, garlic and remaining olive oil to make arugula pesto. Add 2 Tbsp (30 mL) water to loosen pesto if needed. Adjust seasoning with salt and pepper to taste.
- Place pitas on preheated barbecue and grill until lightly toasted, approximately two minutes.
- Turn pitas and top with equal amounts of arugula pesto, chicken, feta cheese, tomatoes, artichoke hearts and kalamata olives.
- Grill for another two to three minutes until bottom is crispy.
Recipe Notes
Per pizza: 413 calories, 24 g protein, 17 g fat (4 g saturated fat), 43 g carbohydrates, 7 g fibre, 47 mg cholesterol, 895 mg sodium
