Mediterranean Chicken Pizza

This pizza came out of laziness and a need to clean out some odds and ends from the refrigerator. The result was quite delicious, if I do say so myself!

Pizza Crust
3 1/2 C white whole wheat flour
1 C warm water
2 Tbsp yeast (use less if you don't like a strong yeast flavor)
2 Tbsp honey
1/4 C olive oil
1/2 tsp salt

Toppings
Pizza sauce of your choosing
1 1/2 C shredded chicken
1 C low fat feta crumbles
1/4 large red onion sliced thinly
Sliced black olives, to your liking
1 C baby spinach leaves
1 1/2 C shredded mozzarella cheese

To make crust: Pour warm water into the bowl of a mixer. Add the honey and salt and mix on low until well blended. Add the yeast and mix. Let the mixture stand for 5 minutes, then add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour and mix well (you could add oregano or basil at this time, too). The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If the dough is too sticky, more like batter, add flour one tablespoon at a time.

Once the dough is balled up, place the ball on a floured surface and knead for about 1 minute. Place the dough in a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have almost doubled in size; punch it down. Let it rise for another hour to an hour and a half. The dough is then ready to be rolled out (or frozen for later use, but bring it to room temperature before rolling it out). Roll the dough to fit the size of your pan, round or square. If you prefer thin crust, halve the dough ball and roll out two crusts. Once dough is rolled out, puncture it in a few places with a fork. This keeps it from bubbling up while cooking.

Heat the oven to 400 degrees F. Bake the crust briefly, for about 5 minutes.

To top pizza: Remove crust from oven and top with your favorite pizza sauce. Disperse chicken, feta, onion, and black olives around crust. Tear spinach into small pieces and disperse around pizza. Top with mozzarella. Bake for 20 minutes or until cheese bubbles and browns.

Stuffed Chicken Breast with Mediterranean Tomato Sauce

I just made this last night for dinner and it was delicious! The quinoa was so good on its own you could easily have it as a side dish, but using it as a stuffing made this dish an almost complete meal. Serve it with some sauted veggies or a salad and you're all set.

Mediterranean Tomato Sauce

2 Tbsp olive oil
3 Tbsp chopped leeks
3 Tbsp chopped garlic
2 lbs tomatoes, coarsely chopped or a 28-ounce can Italian plum tomatoes
1/2 tsp dried red pepper flakes

1/2 tsp cumin
ground sea salt

Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté about 2 to 3 minutes. Add the tomatoes and seasonings including salt. Simmer for about 15 minutes or until thickened. Cool for about 5 minutes. Purée in a blender until smooth.

Stuffed Chicken Breasts

1/2 C quinoa
2 Tbsp olive oil
ground sea salt
1 C water
2 Tbsp minced leeks
1 Tbsp minced garlic
1/2 pound eggplant, cut into 1/4 -inch cubes
1 small red pepper, seeded, cored, roasted and diced
1/2 tsp ground cumin
2 oz goat cheese, cut into 1/4-inch cubes
freshly ground black pepper
4 -8-oz boneless, skinless chicken breasts

Bring 1 cup of salted water to a boil. Add the quinoa, bring back to a boil, and remove from the heat. Cover and steep for 5 minutes or until water has been absorbed. Uncover, fluff with a fork to separate the grains.

Heat 1 Tbsp of the olive oil in a medium sauté pan, add the leek and garlic and sauté for about 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red pepper and cumin and sauté for about 1 more minute. Remove from the heat, mix with the couscous, cilantro and goat cheese. Taste and adjust the seasoning.

Preheat the oven to 375º F.

Divide the stuffing into 4 portions. Cut a pocket in the side of each chicken breast, the whole length of the chicken breast, and stuff it with about half of each portion of stuffing. Brush the breast with the remaining oil and season to taste with salt and pepper.

Roast the chicken breast for 25 to 35 minutes or until cooked through and nicely browned. Remove from the oven, cover with aluminum foil to keep warm and let rest for 2 to 3 minutes before serving.

Assembly: Pool some of the Moroccan Tomato Sauce on 4 dinner-size plates. Slice each chicken breast into 4 or 5 pieces and use a spatula to transfer them to the plates.

NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they look beautiful when sliced.

Mediterranean Inspired Spread

This one of my favorite spreads. It is so versitile that it can each be paired with a variety of meats, pastas, sandwiches, etc.

Tip: If you used oil packed veggies, I recommend cutting the amount of olive oil listed in the recipe.

Roasted Red Pepper & Artichoke Tapenade

1 7-oz jar roasted red pepper, drained and coarsley chopped
1 6-oz jar marinated artichoke hearts, drained and chopped
1/2 C minced fresh parsley
1/2 C freshly grated Parmesan (I have omitted this for a lower fat version & it's still delish)
1/3 C olive oil (see tip above)
1/4 C drained & coarsley chopped green olives, or 1/4 C drained capers
4 garlic cloves, chopped
1 Tbsp fresh lemon juice

Combine all ingredients in food processor, using on/off until well blended & finely chopped. Season with salt & pepper to taste.

This tapenade is wonderful on lightly seasoned & grilled chicken or fish, as a dip with pita chips and a spread for sandwiches.