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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mediterranean Crown Recipe

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This recipe for Mediterranean Crown is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
refrigerated pie crust
3 tomatoes, sliced
1 can artichoke hearts, chopped
pesto sauce
feta cheese
mozzarella balls, about 7 to 8
black or kalamata olives, sliced
dried oregano
egg wash
Directions:
Directions:
Preheat oven to 350º.
Roll out the pie dough into a circle, leaving the paper wrapper on the bottom. Place on a round pizza pan, place a bowl upside down in the center of the pastry, the bowl should be small enough so that it leaves about 4 to 5 inches of pastry exposed. Spread the pesto sauce around the exposed areas of the pastry, alternate the tomatoes and artichoke hearts on top of the pesto, sprinkle with feta cheese, add a ball of mozzarella on top of each tomato. Sprinkle oregano on top of cheese, remove the bowl, using a knife divide the section where the bowl was into 8 equal pie sections. Fold the outer edges of the pastry up and slightly over the tomatoes, now fold each of the sections in the middle over the vegetables and seal the pastry with the sides. Use the egg wash on top of the pastry, place an olive on each section of the folded dough. Place the pastry (including the paper) into the oven and cook for approximately 20 to 30 minutes or until the pastry is golden brown and the cheese is melting. Transfer to a serving plate and garnish with fresh basil.

 

 

 

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