Sponsored by Carbonell. All opinions are my own.
With holiday’s just around the corner, it is nice to take a break from all the traditional foods. I, for one, love pizza! I think I could eat it almost daily if my husband would let me. So when Carbonell dared me to Carbonell, my mind went straight to Mediterranean Pizza. I was glad my husband was on board as well since it isn’t your traditional style pizza.
Let me tell you a bit about Carbonell before I get into the recipe. Carbonell has been the leading brand of Olive Oil in Spain since 1866! They pride themselves on their all-natural, healthy olive oil that holds the flavor of Spain. They have three varieties of their olive oils to suite your cooking needs. They are:
- Extra Virgin Olive Oil – It is Daringly Expressive with it’s rich smooth taste. It is a great addition to any dish with Spanish personality. Dishes to use Extra Virgin Olive Oil include: salads, dips and marinades.
- Extra Light Olive Oil – It is Fantastically Light! Use it for sauteing, frying, and even baking.
- Classic Olive Oil – The Classic is very Distinct. It has a traditional flavor that extends back to the heritage of Cordoba. Use the Classic Olive Oil for all-purpose cooking.
For more great information about Carbonell or other great recipes to use their Olive Oils in, please visit their site: www.corbonellusa.com.
For my recipe, I chose to work with the Fantastically Light Extra Light Olive Oil. It was the best fit for recipe. One thing I really liked was the handy suggestions that are labeled on the bottles; such as, “Best for Sauteing, Grilling, and Baking” listed on the Extra Light Olive Oil. I am always getting confused on which styles of Olive Oil to use when cooking.
Doesn’t that pizza look wonderful? I can tell you, with it’s daring flavor, it didn’t last long in this house. If you notice, there isn’t red pizza sauce on this pizza. Carbonell’s Extra Light Olive Oil provided for a wonderful garlic sauteed sauce. It was even key in cooking the chicken for this pizza. Mediterranean pizza has made it to the top of my list of favorite food thanks to Carbonell!Print
- For the Sauce:
- 4 tbsp. Carbonell Extra Light Olive Oil
- 4 tsp of freeze dried garlic cloves or 4 fresh garlic cloves, minced
- For Toppings:
- 1 4 or 5 oz chicken breast, cut into thin slices about a half an inch long
- 1/2 tsp dried oregano
- 1/8 tsp dried marjoram
- Pinch of dried rosemary
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Pinch of black pepper
- 3 oz of crumbled feta cheese (about 1/4 cup)
- 2 oz of sun-dried tomatoes, chopped (about 1/3 cup)
- 3 cups of mozzarella cheese, shredded
- 1 handful of spinach (if you have large leaves, tear to smaller size)
- Pinch of dried oregano, basil, and marjoram to sprinkle over the top of the pizza
- For the crust:
- I bought a pre-made thin crust.
- For the Sauce:
- Heat the Carbonell Extra Light Olive Oil in a medium pan on medium heat.
- Add in the garlic and saute for about 2 minutes or until the garlic turns a golden brown.
- Pour into a bowl and set aside.
- For the Chicken:
- In the same pan as the sauce, add 1 tsp of Carbonell Extra Light Olive Oil and heat over medium-low heat.
- Add the chicken slices, oregano, marjoram, rosemary, basil, garlic powder, salt and pepper. Cook until chicken is no longer pink.
- Drain and set aside.
- Assembling the Pizza:
- Brush the sauce (olive oil and garlic mixture) over the top of the pizza crust.
- Add 2 cups of the mozzarella cheese, then chicken, sun-dried tomatoes, feta, spinach, and then the last cup of mozzarella cheese.
- Sprinkle a bit of oregano, basil, and marjoram over the top.
- Cook according to your crust directions. Mine said to bake at 450 for 8 minutes.
If you use a pizza stone like I did, make sure to pre-heat your oven with it inside.
This blog post is part of a paid SocialMoms and Carbonell blogging program. The opinions and ideas expressed here are my own. To read more posts on this topic, click here.