I hosted a Pampered Chef show recently for my friend April who just started selling it a month ago. She needed to have a certain number of parties within the first 30 days so I volunteered to host a show. It was a lot of fun! She made a yummy veggie pizza for us and some killer brownies. I made pomegranate margaritas and sangria, which really is all you need, right?
These little greek pizzas are the result of leftover pizza dough from that party. It’s one of those recipe-that’s-not-really-a-recipe but it’s so good that I’d buy the ingredients just to make it. I love little treats like this that get veggies into my kids (and into me!) and are fun and easy to make, too.
A trick I use to make it easy on myself through the week is to have a theme (greek for this week) and buy all the veggies, cheeses, breads, meats, etc that go with that type of cuisine. I chop up all the veggies and have them ready so it’s easy to assemble meals and snacks throughout the week. I’d already made greek-style fish tacos and a greek salad when I remembered that I still had this pizza dough in the fridge. It made it so quick to make this yummy lunch!
Mini Greek Pizzas
You don’t really need amounts for this recipe since you can add as much – or as little – of the toppings to suit your preferences.
- pizza dough (preferably thin crust)
- olive oil
- minced garlic
- shredded mozzarella cheese
- crumbled feta cheese
- diced red bell pepper
- diced fresh tomatoes
- chopped kalamata olives
- diced cucumber
- Preheat oven to 400F.
- Mix together a couple of tablespoons of olive oil and the minced garlic.
- Cut shapes out of dough, if desired, to make mini pizzas.
- Brush dough with garlic oil. Bake for 5 minutes and remove from oven.
- Top with a teaspoon or two of each ingredient except for cucumber (more or less to suit your tastes). Bake for 5-10 minutes more, until cheese is melted and crust is golden brown.
- Remove from oven, top with diced cucumber and enjoy!