I’m always amazed when a handful of ingredients and minimal effort result in deliciousness, and today’s recipe is the perfect example. Last night Dustin and I were both craving pizza, but a combination of laziness and frugality made the acquisition of said pizza a little difficult. I opted instead to make pizza bread, which is always yummy and very easy to make, only with a Greek twist.
The idea came to me when I came across THIS feta dip recipe, which looked so good! I adapted it for my pizza bread, used red onion instead of green, and oregano instead of Greek seasoning (I can’t seem to find it anywhere, and by anywhere, I mean the one store where I looked for it). The end result was so much better than a store bought pizza, and had me wishing I had made more…in fact, I thought about it all day today and couldn’t wait to get home to make it again!
Start by slicing the focaccia bread in half vertically, then again horizontally to make four pieces (see picture if I have made no sense here!). I used this really yummy rosemary focaccia that I get at SaveMart in the bakery department, but an unflavored variety should work just as well.
Now all you do is drizzle olive oil over the bread; layer with the tomato, feta, and onion slices to your liking; and top with the crushed oregano and another drizzling of olive oil. (the olive oil works in place of the sauce, so don't be too stingy.) Place in the oven for about 5 min at 450 degrees or until the onions are a little wilty and the bread is browning around the edges.
Wrapping it up
That’s all there is to it! It’s kind of like a mix between pizza and bruschetta, and is very tasty. I hope you enjoy it tremendously!
Focaccia bread (around 12oz)
3 roma tomatoes, diced
8 Tbs feta cheese (2 Tbs per pizza)
1 – 1 1/2 tsp crushed oregano
1/8 – 1/4 red onion, cut into thin slices and broken apart
Olive oil for drizzling
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