Mediterranean Skillet Pizza
I love all things Mediterranean. Give me the climate, the coastline, the culture, the lifestyle and of course the food. Eating Mediterranean style is is absolutely delicious and is also astonishingly healthy, promotes longevity, protects against heart disease, prevents diabetes and helps manage weight. Read this Healthline article for more detailed study results.
What is the Mediterranean Diet?
It’s not just a way of eating, but a way of life starting with a foundation of fitness. Daily body movement is key! Eating more plant based including vegetables, fruits, whole grains, nuts, seeds, legumes, beans, healthy oils like olive oil and avocados. Protein is eaten in smaller amounts (1/4 of the plate) and features fish and poultry eaten multiple times per week with red meat recommended just once per month. Dairy products like whole fat Greek yogurt and cheese are a part of the limited protein recommendation. Sweets are minimal. Explore the Pyramid below:
How to Eat Mediterranean?
This fabulous and very simple skillet pizza is just the ticket to a perfect Mediterranean meal. I start with whole grain Naan bread. Ok Naan is more Indian, but they are the perfect size for this skillet pizza. Brush olive oil on the top and bottom of each Naan bread. In a hot skillet toast one side of the Naan. Flip over and top with your favorite Mediterranean toppings.
I’m using Basil Pesto, either this Fresh Basil Pesto or store bought to spread on top. I arrange feta cheese, sun-dried tomatoes, sliced fresh basil and toasted pine nuts over the pesto. Cover with the lid and let toast for another few minutes.
Everything melts into itself. The crust is crispy and delightful and it comes together in less than 30 minutes. Serve with a favorite green salad for a quick and easy meal that will delight your family. A total Win!
- Mediterranean Skillet Pizza
- 4 mini whole grain naan bread
- Olive oil for brushing
- 1/2 cup of your favorite basil pesto
- 1/2 cup crumbled feta cheese
- 1/2 cup julienne-cut sun-dried tomatoes
- 2 Tbsp sliced fresh basil
- 2 Tbsp toasted pine nuts
- Heat nonstick skillet over medium heat. Brush both sides of naan bread with olive oil and place two into the hot skillet. Lightly brown the bottom of the bread and flip over.
- Reduce the heat to medium low and top each pizza with 2 Tbsp basil pesto, 2 Tbsp feta cheese, 2 Tbsp sun-dried tomatoes, 1/2 Tbsp fresh basil and 1/2 Tbsp toasted pine nuts. Cover with lid to melt cheese for about 2-3 minutes or until crust is lightly browned. Remove from skillet. Repeat with remaining naan bread and toppings.
- Cut in quarters and enjoy!
You will also enjoy:
Greek Chicken Pizza with Easy Whole Wheat Crust
