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.


  • A sense for food
    Christine Ha has three words for those who wonder how a blind person such as herself is able to cook.They’re French words, of course.
  • New wines reaching Americans
    Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates.
  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
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