Cold Feta Spread Pizza

by Susan Nagy

Crust

  • 1 package pizza dough
  • olive oil

Cheese Spread

  • 4 ounces cream cheese, softened
  • 4 ounces feta cheese, crumbled
  • 1 teaspoon dried oregano leaves

Toppings

  • 3/4 cup artichoke hearts, drained and cut into sections
  • 2 garden ripe local tomatoes (or whatever good quality tomato is available)
  • 1/3 cup pitted kalamata or black olives
  • 1/3 cup cucumber slices
  • 1 red onion, sliced into thin strips

Set the oven at 375. Roll out crust into a 9 inch circle. Lightly brush with olive oil. Bake 12-14 minutes or until nicely browned. Cool completely. If necessary, use the refrigerator to cool the crust quickly.

For cheese spread, blend together the cream cheese, feta cheese, and oregano. Spread mixture evenly over cooled crust. Arrange toppings on top of the cheese spread.

 

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