Turkish Pizza with Feta
and cucumber and spinach salad
This is a Turkish take on pizza which is typically served without oozing melted cheese a la American style. However, topped with feta, it's a whole new way to enjoy pizza. Plus, the toppings are mostly done from yesterday, so it'll come together super easily!
Dependency
Proteins
Cuisines
Ingredients
Cucumber and Spinach Salad with a French Vinaigrette:
- Shallots - 1/2 bulb , diced
- Cucumbers - 1/2 lb , sliced
- Dijon mustard - 1 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Baby spinach - 4 oz
Turkish Pizza:
- Pizza dough - 1 lb , store-bought ((I'm a big fan of Trader Joe's))
- Crushed tomatoes - 2 cups
- Leftover meatballs - ~1 lb
- Parsley - 1/4 bunch , chopped
- Olive oil - 2 Tbsp
- Feta - 4 oz
Nutrition Facts
Amount Per Serving
Calories
691
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
1576mg
66%
Just a moment...
Total Carbohydrate
71g
24%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
8g
Just a moment...
Protein
38g
Just a moment...
Prep
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. Resting dough gives gluten time to chill out, which makes the dough much more pliable.
- Heat a saute pan or skillet over medium-high heat. Add crushed tomatoes and then leftover meatballs, breaking up with a wooden spoon. Saute until tomato sauce has been absorbed by meat. Season to taste with salt and pepper.
- Parsley - Chop. (Can be done up to 3 days ahead)
- Shallots (Double for Thursday's vinaigrette too) / Cucumbers - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 425F (218C) degrees. Position top rack so it's at the very top. This ensures for a golden crust since the heat will reflect off the top of the oven.
- Brush a sheet pan with olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush the border with a bit of olive oil and then bake on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
- Spread meat mixture over pizza dough. Sprinkle with feta. Now bake for another 10 minutes on the top rack. Broil pizza for 1 to 2 more minutes before taking out of the oven.
- While pizza is cooking, whisk together shallots, Dijon, vinegar, and olive oil (double if making Thursday's dinner). Season to taste with salt, pepper, and / or a sweetener. Toss vinaigrette (again, use half if you doubled) with cucumber and spinach when pizza is ready to go. Enjoy pizza sprinkled with parsley with salad on the side!
Nutrition Facts
Amount Per Serving
Calories
691
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
1576mg
66%
Just a moment...
Total Carbohydrate
71g
24%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
8g
Just a moment...
Protein
38g
Just a moment...
Reviews
Ratings
0 reviews