Mediterranean Pizza

I recently came across a recipe for a red pepper pizza on the Half Baked Harvest blog and let me tell you, it was absolutely delicious!

I decided to experiment a bit and try making two versions of it.

The first was following the recipe as is, and the second was by using actual roasted red peppers, despite the fact that the original recipe doesn’t call for them.

The original recipe uses thinly sliced raw bell peppers, which get slightly roasted while the pizza is cooking.

This is why the bell pepper slices are meant to be cut so thin.

I often do this when I use bell peppers on pizza, but given the name of the recipe, I really wanted to try using roasted red peppers.

Both versions turned out great, but the one with roasted red peppers had an extra depth of flavor that was truly amazing.

The combination of mozzarella cheese, Italian herbs, and the slightly charred crust of the pizza was the perfect complement to the sweet and slightly smoky flavor of the roasted bell peppers.

I would highly recommend this recipe to anyone looking for a delicious and unique pizza experience.

When experimenting with different methods for making Mediterranean Pizza, I discovered that each method resulted in a unique taste and texture.

The original recipe, which calls for the use of raw peppers, provided a satisfying crunch that balanced well with the other ingredients that have a lower crunch factor.

On the other hand, my version of the recipe, which uses pre-roasted red peppers, had a pleasant sweetness that complemented the spiciness and saltiness of the other ingredients but was lacking in the desired crunch.

It’s difficult to say which method is superior as it ultimately depends on whether you prefer a balance of flavors or a balance of texture.

I personally enjoy a little extra spice, so I substituted traditional pepperoni with hot Hungarian salami.

In addition to these ingredients, I also added feta cheese, red onion, and oregano for added flavor and nutrition.

Feta cheese is a good source of calcium, and red onion and oregano are high in Vitamin A and Vitamin C.

It’s also worth noting that this recipe can also be made using store-bought gluten-free pizza dough for those who are gluten intolerant.

As for the dough, I used whole wheat pizza dough and added pesto for extra flavor. I also used black olives, greek veggies, and the prep time was about 30 mins.

I cooked it on a pizza stone for a total time of 15 mins for a crispy and flat bread-like base.

Overall, it was a great experience, and if you want to try the recipe for yourself, you can find it at Half Baked Harvest.

Keep in mind that this recipe is high in carbohydrates and cholesterol so it’s best to enjoy it in moderation.

The original recipe and method below can be found here: Half Baked Harvest.

INGREDIENTS

• 1 pound chicken cutlets or tenders
• 1 cup Panko bread crumbs
• 1 1/2 cups grated parmesan
• 1/2 teaspoon onion powder
• 3 tablespoons extra virgin olive oil
• kosher salt and black pepper
• 1 pound spaghetti
• 3 cloves garlic, finely chopped or grated
• crushed red pepper flakes
• 2 tablespoons salted butter
• 1 1/2 cups fresh basil, finely chopped
• 2 cups low sodium chicken broth
• 3/4 cup heavy cream or canned coconut milk
• 2 ounces cream cheese at room temperature
• 3 ounces thinly sliced prosciutto
• 2 cups baby arugula
• juice from 1 lemon
• 2 tablespoons chopped fresh parsley

METHOD

1. Before we start preparing the chicken, let’s first ensure that our pizza oven is preheated to the desired temperature. While the oven is preheating, we’ll take some time to prepare our coating mixture. In a shallow bowl, mix together the Panko breadcrumbs, 1/2 cup of grated Parmesan cheese, and onion powder. Now it’s time to coat the chicken, take each chicken breast and dredge it through the Panko mixture, using your fist to press the crumbs onto the chicken and make sure they stick. Place the coated chicken on a plate and set aside. Now we can start preparing the pizza crust, kneading and shaping the dough to your desired thickness and size. Keep in mind that the chicken should be cooked before adding it on top of the pizza crust.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
   Drain.
3. To make the sauce. Heat 1 tablespoon olive oil and the garlic together over medium-high heat. Cook 2-3 minutes until fragrant. Add the butter and stir in the basil. Add a pinch of each of red pepper flake, salt, and pepper. Cook another minute, until the basil is fragrant, then pour in the broth and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly.
4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips. Add the prosciutto to the pan and cook 1 minute to warm through.
5. To the sauce, stir in 1 cup of parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.
6. Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a pinch each of salt and pepper. Divide the pasta between plates and top with slices of chicken, warm prosciutto, and arugula. Twirl and devour…with bread on the side.

YOU SHOULD BE MAKING YOUR OWN PIZZA AT HOME!