Go Greek Pizza

BY ROBIN BARR SUSSMAN — Winter 2014
Executive chef Jeffrey Wise of Bear’s Best Atlanta in Georgia makes a terrific pizza on the fly, using par-baked flatbread and topping it with tomato tapenade, fresh garlic, and grilled chicken.

1 par-baked flatbread, plain or with herbs
2 tablespoons sun-dried tomato tapenade or marinara
6 garlic cloves, minced
3 ounces chicken breast, grilled and sliced
1 ounce kalamata olives, pitted
1 ounce pepperoncinis, sliced
1/2 medium red onion, sliced
2 ounces feta
1/4 cup fresh oregano, finely chopped
1/4 cup fresh basil leaves, finely chopped 

Preheat oven to 400 degrees. Place flatbread on a sheet pan or pizza stone, round or rectangular. Brown the flatbread lightly in the oven about 5 minutes before topping. Spread the tomato tapenade on the flatbread and then dot with garlic. Top with sliced chicken, kalamata olives, pepperoncinis, and red onions. Add feta last.

Bake for 3 to 4 minutes until feta is melted and pizza dough is crispy. Slice, top with fresh herbs, and serve.

CHEF’S TIP: “When using fresh herbs, sprinkle on after you pull the pizza out of the oven to retain the herbs’ fresh flavors.”

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