You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to 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.


  • Start on a sweet note
    A little extra time – and a special recipe – is all you need to set the tone for a great day, especially on weekend mornings.It all begins with a tasty and fun breakfast. Pancakes are a fo ...
  • Whip up cool summer meal with canned tuna
    Sometimes the last thing you want to do at the end of a long, hot summer day is turn on the oven and make a meal. So here’s a delicious solution that requires no more heat than is necessary to g ...
  • A healthy after-school frozen treat
    The words hungry kids heading home from school hate most? "Have a piece of fruit."After-school snacks are among the toughest terrains for parents to navigate. The kids want a treat, but p ...
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