* This is a sponsored post for Cirio *
Fusion food is all the rage at the moment and we have taken our favourite Greek flavours and put them on a pizza. What could be better than that? Italian and Greek combine to make a Greek Pizza.
If there is a new way to eat feta, then I will find it. Whilst pizza is traditionally covered in lots of stringy (and delicious) mozzarella, this not only makes a nice change, but it makes it lighter because feta has such a strong flavour that you can use less of it. Or just use the same amount and have yourself a feta feast.
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I don’t usually post a recipe on a Saturday, but Saturday is traditionally pizza night for so many of us (especially with the football on), that I just had to share this. Whilst we do still order pizza occasionally, it’s always a little disappointing I think and this is something that you couldn’t say about this pizza.
I told you that I would be bringing you more recipes that make use of olives, as we have finally gotten through the vat of them that were leftover from my birthday party.
I don’t think you will be surprised to hear that we ate a ton of Greek food when we were in Greece. Actually, we just ate a ton of food in general, but we tried to keep 2 of our 3 meals a day traditionally Greek because why wouldn’t we? That usually meant that there was feta at least 3 times and a day. You would think that we would have gotten bored of it, but that never really happened and now we are home we finding new ways to enjoy feta.
I still have to post about our Greek trip, however here are some highlights of what we ate. As you can see, it wasn’t always Greek food.
Fear not, it’s not all about Greek food in our house, as we are very much in to fusion food and as Italian food is one of our favourites, it made sense to pair Greek and Italian food together and everything tastes good on a pizza.
I have a new Cirio product to share with you all as well. We’ve had a few tins of these Pomodorini Cherry Tomatoes sitting in my cupboard and to be honest I didn’t really know what they were. I wondered if they were just cherry tomatoes in a tin and that’s exactly what they are, which is genius as it means when we don’t have fresh tomatoes, or they are looking a bit questionable in the fridge, we have these on hand. We have used them on pizzas and thrown in to a pasta sauce, which is really nice as it adds some nice texture, rather than just having a blended up sauce.
I used Cirio Pizza Sauce on the base of this pizza, but I must admit that it nearly didn’t make it on to the pizza because I can easily eat this stuff out of the can. It’s got all the herbs and garlic already added and it’s so much easier than making your own – convenient and no added nasties either.
Dave can testify to how good this is as leftovers the next day – I swear he is a 19 year old students at times with his eating habits. I am not a fan of leftover pizza, so I think it’s always best to just eat it the night before ;)
How to make Greek Pizza – Serves 4:
- 1 ball of pizza dough
- 200 ml Cirio Pizza Sauce
- 200 ml Cirio Pomodorini Cherry Tomatoes drained
- 1 red onion chopped
- 1 green pepper diced
- 15 mixed olives halved
- 90 g light feta
- 4 tbsp fresh parsley finely chopped
- 1 pinch Sea salt and black pepper
- Roll out the pizza dough and spread it with the Cirio Pizza Sauce
- Scatter over the vegetables and olive and then crumble over the feta. Sprinkle the parsley and salt and pepper on top and then put in a preheated over at 200C for 15 minutes, until cooked.
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