You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Recipes
    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
  • Fundraiser taps Zakarian
    Geoffrey Zakarian is an accomplished chef and restaurateur, known for his sophisticated taste and signature style.
  • Dash ... We Tried It
    The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Advertisement
Schedule change
Beginning in 2013, Dash magazine will change its frequency to 11 issues annually, combining the January and February issues to publish the first week in January. The next issue will be inserted in March.
Kimberly Dupps Truesdell | The Journal Gazette
The Great Greek Pizza

Dash ... we tried it

The recipe reviewed here appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

The Great Greek Pizza

Preparation: 15 minutes

Cook time: 12 minutes

What we thought: This recipe held such promise to be a light, meat-free dinner but fell short on flavor. While there was nothing inherently wrong, it tasted like plain tomatoes, plain spinach and cheese on a wheat pita. The bits of garlic and oregano were nearly undetectable under the mountain of vegetables and scant amount of cheese. Had it not been for the salty, tasty feta, I might have abandoned the meal for leftover pasta.

Make it better: Substitute pizza sauce for the crushed tomatoes and kalamata olives for the black olive slices that should add more flavor to the pita pizza.

– Kimberly Dupps Truesdell, The Journal Gazette

Advertisement