Athenian Pizza - you HAVE to try this!

I love pizza and ever since I left Rome, I have been trying to explore different options of pizza compared to the traditional marinara and cheese topping. So when I found this recipe in the Hannaford Fresh Magazine I was instantly interested. Although all the ingredients may sound a bit skewed, the combination of them all on nice warm dough was absolutely amazing. Open up your mind and try! However, I will suggest NOT starting it at 10 o'clock at night... it is a bit involving.. :-)

Ingredients:

Yogurt Sauce:
1/2 cup Hannaford Light Nonfat Plain Yogurt
2 TBSP Hannaford Crumbled Feta Cheese
3 TBSP Nature's Place Sundried Tomato Balsamic Vinaigrette ( we could NOT find this dressing so we bought a sundried tomato dressing and combined it with a balsamic vinaigrette we already had)
1 1/2 tsp chopped Nature's Place fresh dill

Pizza:
3 TBSP Inspirations Black Pepper Dipping Oil, divided
1 (20 oz.) package Hannaford Pizza Dough (we used wheat)
3 large cloves or garlic, thinly sliced
3 TBSP crumbled Hannaford feta cheese
1 1/4 cups shredded Hannaford mozzarella cheese
2 cups loosely packed, very thinly slice Inspirations Baby Spinach
1/2 cup Hannaford canned diced tomatoes
4 Nature's Place Spinach and Garlic Chicken Sausages, thinly sliced

Preheat the oven to 425 degrees F. Put your yogurt dressing in a coffee filter set in a strainer and let sit over a bowl for 20 minutes. The yogurt will thicken and lose about half its volume.

Meanwhile, prepare the pizza. Spread 2 TBSP of the oil on a 13 to 15 inch pizza pan or baking sheet. Stretch pizza dough to fit pan. Brush with remaining 1 TBSP oil over dough and top with garlic and feta cheese. Pre-bake crust for 7 minutes until set. Remove crust from the oven and raise oven temperature to 450 degrees F.

While crust bakes, prepare dressing. In a small jar with a tight fitting lid, combine drained yogurt, feta and vinaigrette and dill. Shake vigorously.

Top baked crust with mozzarella, spinach, tomatoes, and sausage slices. Spoon yogurt sauce over the top. Back for 15 -18 minutes until crust is slightly browned. Remove from the oven and let rest for 5 minutes. Slice and then enjoy.

Yum Yum Yum... I think Flank steak is one of my favorite cuts of steak... so this recipe: Spicy Arugula-Pistachio Pesto with Flank Steak was a nice treat! And now that the avocados are in season and amazing... it served as a great, light side. I found this recipe in the Hannaford Fresh Magazine.

Ingredients:

1 clove garlic
1 jalapeno pepper
2 lbs. flank steak
1 tsp freshly ground black pepper
2 C tightlt packed inspirations Baby Arugula
1/3 cup unsalted pistachios
1/2 cup Manchego cheese (I could not find this at the grocery store so I subbed Parmigiano Regiano)
1/4 tsp. kosher salt
3 TBSP fresh lime juice
2 TBSP extra-virgin olive oil
2 tomatoes
1 avocado

Turn on the broiler. Peel garlic. Slice jalapeno in thirds and clean out the seeds and veins. Place in a food processor or blender.

Season the steak on both sides with pepper. Place steak on a rimmed baking sheet lined with tinfoil. Cook on each side 5-8 minutes, depending on how you prefer your steak cooked.

While the steak cooks, prepare your pesto! Add arugula and pistachios to garlic and jalapeno. Pulse in food processor until coarsely minced. Add the cheese and salt. Pulse again until combined. Add 2 TBSP lime juice and 3 TBSP extra-virgin olive oil. Pulse until combined and smooth. The pesto will be thick.

Slice the tomatoes in half and thinly slice each half into half-moon slices. Cut avocado in quarters and slice each wedge into thinner slices. Divide each evenly onto dinner plates, sprinkle with the remaining lime juice and top with a little pepper.

When the steak is done, let sit for 5 minutes. Slice steaks across the grain and divide among plates. Top the steak with the pesto and serve immediately.