Artichoke Olive Feta Pizza

I love making pizza. There are so many different varieties to try and everyone can get what they want. My son wanted plain pepperoni pizza which I can’t eat. I wanted olives on mine, which my husband won’t touch! So everyone got what they wanted. I just split the dough into three pieces and baked everyone their own “personalized” pizza. Of course, mine was the best : ) so it gets posted. I wanted something a little salty but still savory and very Mediterranean. This pizza is just that! Makes one serving – about a 5” pizza but the dough mixture will make about one regular 14” pizza crust.

1 pkg of pizza dough (I used Namaste allergy free brand and split it three ways)

1 Tbsp pizza sauce (preferably homemade!)

1 Tbsp diced onions

1 tsp olive oil

½ tsp white wine vinegar

¼ cup Swiss chard, finely chopped

1 Tbsp diced mushrooms

1 Tbsp artichoke, chopped

1 Tbsp Greek olives, chopped (I used a green, black, kalamata mix)

1 Tbsp feta cheese

•  Pre-bake pizza dough according to package instructions. 
• Meanwhile, sauté onions, mushrooms and chard in olive oil. Add in artichokes, olives and vinegar. 
• Cook for about 8 minutes or until vegetables are soft. 
• Spread sauce over top of pizza crust, sprinkle over vegetable mixture and top with Feta cheese. 
• Bake at 450° for about 10-15 minutes or until pizza starts to brown. Use more or less toppings as you’d like. 

Smoked Chicken Antipasto

My husband hates olives – with a passion. Therefore, I don’t make many things with them but I love antipasto! Sometimes I just make a little bit for myself since I know no one else will eat it. This is a different take on the traditional version but it’s still delicious! Instead of using salami or pepperoni, I added some leftover smoked chicken and it worked great. Serve this as a side dish or it is also good on crackers or pita chips. Makes about 1 cup.

¼ cup cooked chicken, diced

¼ cup kalamata olives, sliced
¼ cup artichokes, chopped
¼ cup roasted red peppers, chopped
½ tsp white wine
1 tsp Italian dressing (I’ve used red wine vinaigrette also)

• In a small bowl, combine chicken, olives, artichokes, and peppers.
• Pour wine and dressing over mixture and stir until combined.
• Refrigerate at least 30 minutes before serving.