The snow has finally decided to come back to us. As I sit here writing this post, the beautiful snowflakes are coming down.
Since the new year has arrived and holiday binge eating no longer exists, we have been focusing on delicious vegetables and salads in our home. It seems as though these foods do not look quite attractive while traveling but once in the comfort of one’s home, all is well.
I probably should be working on soups and warm foods, but my body has been asking for salads and Mediterranean fare. We are actually have had this yummy fare twice this week already!
Every time I venture making this meal I seem the make the same recipes over and over again.
- Hummus
- Roasted Potatoes
- Fattoush
- Tabbouli
- Pita
When we were in Houston, Ryan and I and my in-laws all had a chance to eat at California Pizza Kitchen. I know many of you like this place, and who wouldn’t? It has SO many choices, and mostly all for the meat lover.
As I searched for options, I realized I was complicating it. Have you found, as a vegan, that we tend to be the most creative when there is something you have not quite seen on a menu? I do this ALL the time!
I noticed on the menu an option for Greek Salad Pizza, but it had feta, chicken and pesto. I liked the salad part. I quickly decided I would ask the waitress if they could make the pizza with hummus instead of the pesto, and she gave me a quizzical look and said “Are you sure?” and I assured her I had eaten it like that before.I then asked her to leave the greek salad and to add to mentioned avocado.
When I received the pizza it looked delicious, but somewhat bare. I wondered where the lettuce was. The waitress said it did not come with lettuce. Sigh. All is well. She brings me lettuce and I am happy.
Well folks, I decided that when I got home I would make my own creation based on my own creation from CPK with my own flatbread recipe and yummy ingredients.
The result: The recipe made 2 flatbread pizzas for 2 people, enough for a whole meal. I asked Ryan whether he enjoyed and if it was enough and he said he really liked it! Ryan is not a chickpea lover but he has learned to really like hummus. Thumbs up!
I hope you make this pizza. It really is very healthy and very satisfying.
Mediterranean Lover’s Pizza
makes 2 individual pizzas
Print recipe
Flatbread
1 1/2 cups whole wheat white flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 tsp dried parsley
1 1/2 tsp garlic powder
6oz plain SO Delicious coconut yogurt (or any other dairy-free version)
Olive oil (for grilling)
Cornmeal
Sift first 4 ingredients into medium bowl. Stir in parsley and garlic. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together.
Heat pizza stone in oven on 450 degrees or heat olive oil on stovetop grill on medium heat.
Divide dough into 2 portions. Sprinkle cornmeal on flat and clean surface and roll out dough until close to 12 inches in diameter.
Add dough to pizza stone (sprinkle cornmeal on pizza stone before placing dough on stone) and bake for 10 minutes or until golden brown.
Or, add dough to stovetop grill and grill pizza for 7-10 minutes, flipping flatbread after 5 minutes. When completely cooked. Place in warm oven to keep warm. (Option 1: add hummus at this point and heat in oven at 350 degrees while making the other flatbread pizza) Make the 2nd flatbread.
Option 2: Add 1/2 cup cold hummus to each flatbread and slice in 4.
Make Mediterranean salad and add 2 Tbsp of salad to each slice and serve.
Mediterranean Salad
1 cup romaine lettuce, chopped
1 tomato, chopped
4 radishes, diced
1/4 red onion, diced
1/2 English cucumber, chopped (1/2 inch)
1/2 cup parsley, chopped
1/2 cup kalamata olives, sliced in half and pitted
1 lemon, juiced
2 Tablespoons olive oil
1/2 Tbsp Za’atar spices (or 1/2 teaspoon salt and oregano)
Hummus
makes 1 1/2 cups
1 16 ounce can chickpeas, reserve 2 Tbsp of liquid
1 Tbsp Tahini butter (sesame seed butter)
1/2 cup olive oil
1 lemon, juiced
1 tsp cumin
2 garlic cloves
1 tsp salt
1 tsp paprika
olive oil for drizzling
Place chickpeas in processor and add chickpea liquid, garlic cloves, lemon juice, tahini, and spices. Process until combined. Keep processor on and little by little add the olive oil until the mixture becomes smooth. It should not be grainy.
Do you have any favorite Mediterranean recipes that you make often?
