Hi there! I'm a newly married suburbanite-turned-urbanite, trying to turn our first house (apartment, let's be honest) into our first home, all while trying to make it not look like it's straight out of a Pottery Barn catalog. Welcome to the crazy-ness.


Monday, January 28, 2013


First, let me just say that I know I am not a Mrs. For those of you who know J and I, you know that I cook, and she bakes. It works out quite nicely. So I will usually be the one posting about cooking, J will handle most of the baking and other projects.

Another thing about us that you might know is that Jayme is so indecisive about what she wants to eat. It can take her upwards of hours to make up her mind. At some point, I just have to make something.

In one of those "she can't make up her mind to save up her life" situations, making something quick, simple, and delicious is key. A perfect option is what we call "Greek Pizza". It's Greek/Mediterranean inspired, hence the name. We originally got the idea from my mother, Carrie, but who knows where she got it.

What you'll need:
  • Tortillas, we like to use 8" whole wheat (except for when the store is out of whole wheat)
  • Sun dried tomatoes
  • Olive oil
  • Basil (preferably fresh, but we use dried as well)
  • Kalamata olives
  • Feta cheese/parmesan cheese/mozzarella cheese
You'll want to preheat your oven first to 425 degrees fahrenheit. Take a medium sized cookie sheet (if you're doing 2 pizzas, otherwise your smallest will work just fine), and put your tortillas on there, side by side. Drizzle on some olive oil, and if you have a pastry brush/silicone brush, spread it around. Otherwise, your finger works just as well.

From there, you'll want to cut your sun dried tomatoes into bite size pieces. Then, go ahead and cut your olives down. I usually try to quarter them, but that depends on the size of the olive - use your best judgement.

Liberally spread those around on your tortillas. If you're using fresh basil, make sure you rinse thoroughly, then tear into chunks and disperse onto the tortillas. Using dried? Toss some on there. I prefer mine more basil-y than Jayme.

Now for the good part. The cheese. Jayme prefers a mix of feta and parm, I prefer (usually) more parm. If you want to use mozzarella (the flavor is very good), just be aware that you may not end up with as crispy of a pizza as if you had used the other 2 cheeses. Mozzarella is just a much more moist cheese. I'd suggest, if you want to use the mozzarella, mix one of the other 2 cheeses in there so it doesn't end up as soggy.

Toss those into the oven. Our oven tends to run a little hot, so we usually put them in for about 8 minutes, sometimes 7. You could go all the way up to 10. Essentially, bake them until they are golden around the edges of the tortillas. We usually cut them into quarters, seems to work pretty darn well.

What did you think about the greek pizzas? Any variations out there? How about the debate over mozzarella vs parmesan vs feta? Let me know!

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