Greek Pizza is topped with feta, spinach, and olives for a colorful meal with Mediterranean inspiration. This is a white pizza that is simply brushed with olive oil (no red sauce) – a fun way to mix up pizza night!
Friday is pizza night at our house and this Greek-inspired pie is one of our latest favorites. It’s not an entirely traditional pizza – no red sauce here. Just top the dough with olive oil, feta, spinach, roasted bell peppers, and olives.
The result is a colorful pizza that we’ve actually been making for years! It’s incredibly simple to make. Here’s how.
Ingredients for Greek Pizza
- Pizza Dough – Use your favorite pizza dough here. We’ve been loving the simplicity and chewy / airy texture of this No-Knead Pizza Dough.
- Extra Virgin Olive Oil – Instead of sauce, this pizza is brushed with a generous amount of extra virgin olive oil before the toppings are added. The oil helps the crust to get a deep golden brown color and adds a subtle, fresh olive flavor.
- Kalamata Olives – I like to get these from the olive bar so that I just buy as much as I need. Drain, dry, and slice them before adding them to the pizza.
- Roasted Red Peppers – Get these from a jar of roasted red peppers. Drain and dry them before using.
- Red Onion – You’ll just need about ¼ of a red onion, but feel free to use more or less if you prefer. Slice the onions very thin so that they cook and turn tender as the pizza cooks.
- Baby Spinach – Just add the spinach to the pizza raw and the leaves will wilt as it cooks. Don’t overdo it since the spinach will release moisture and you don’t want a soggy crust.
- Feta Cheese – I love feta cheese here. The salty, tangy flavor goes well with the other ingredients. Keep in mind that feta doesn’t melt the same way that mozzarella does. If you want that melty mozzarella texture / flavor on your pizza, add some mozzarella in addition to the feta. (Or skip the feta and use all mozzarella if you prefer.)
How to Make Greek Pizza
- Prep Dough – Use your favorite pizza dough recipe or a prepared pizza crust. If using dough that has been refrigerated, take it out of the fridge 30 minutes before you start cooking. Room temperature dough is easier to work with.
- Heat Oven – Get that oven piping hot. Preheat it to 500°F / 260°C, and don’t forget to put your pizza stone (if you’re using one) in there as it heats.
- First Bake – Bake the dough the first time without any toppings, for about 5 minutes. This step gives the crust a head start on cooking so that it can hold up to all of the toppings. It’s especially important with this pizza since the ingredients will release some moisture as they cook.
- Add Toppings – Pile on those toppings! You can add them in any order. I like to layer the colorful ingredients with some under the spinach leaves and some on top.
- Second Bake – Put the pizza back into the oven and continue baking until the crust is deep golden brown and the spinach is wilted, 10 to 14 minutes more.
- Slice and serve!
Baking Pizzas on Parchment Paper
My best tip for making homemade pizza is to roll it out and then bake it on parchment paper. Even very sticky pizza dough is easy to roll out onto parchment and the parchment prevents it from sticking to the sheet pan or pizza stone. Even though many types of parchment paper have a recommended cooking temperature that is lower than the temperature at which pizzas cook, I’ve never had any issue (and Cooks Illustrated also says it’s just fine).
Leftover Kalamata olives? Try them in these recipes…
- Greek Pasta Salad with Feta, Tomato, Kalamata Olives and Sweet Basil Vinaigrette – This Greek pasta salad is satisfying in all the best ways. Tomatoes and basil add fresh flavor and color. The salty olives and feta cheese are balanced with my Sweet Basil Vinaigrette.
- Chicken and Orzo with Lemon and Olives – As this dish cooks, the orzo turns smooth and creamy. The entire dish requires just one pan and is a thing of beauty when it reaches the table.
- Slow Cooker Puttanesca with Beef – Slow Cooker Puttanesca with Beef is an Italian-style tomato sauce loaded with savory ingredients like kalamata olives, capers, and tender shredded beef.
- Pizza Cutter – We’ve used a pizza cutter with this unique shape for almost 10 years and prefer it to a traditional pizza cutter with a long handle. It’s easy to use and clean.
- Pizza Stone – We love our pizza stone. I always prefer a square one to a round one because you can easily fit two small pizzas on the stone at once.
- Pizza Peel – If using a pizza stone, you’ll want to use one of these for transferring the dough.
- Parchment Paper Sheets – As mentioned above, I like to stretch the dough out and bake the pizzas on parchment paper.
Greek Pizza with Feta, Spinach and Olives
- Pizza Stone
- Pizza Peel
- Parchment Paper
- 1 lb Pizza Dough (use your favorite dough, store-bought or homemade)
- 1/2 cup Sliced Roasted Red Peppers (from a jar of roasted red peppers)
- 1/4 cup Kalamata Olives, drained and sliced
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 cup Red Onion, very thinly sliced
- 20 leaves Baby Spinach
- 6 oz Feta Cheese, crumbled (sub mozzarella, or use a combination of both)
- If using store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making your pizza. (The gluten in the dough will relax as it comes to room temperature and the pizza will be easier to work with.)
- Prepare the toppings and gently pat the red peppers and olives dry with paper towels. (Because these ingredients are stored in liquid, drying them will prevent the pizza from turning soggy.)
- Heat Oven: Preheat the oven to 500°F / 260°C. (If using a pizza stone, make sure the stone is in the oven as it heats.)
- Prepare pizza dough by stretching it out on a sheet pan or on the counter (if you are using a pizza stone / pizza peel).
- First Bake (5 minutes): Bake the pizza dough for 5 minutes without any toppings. This gives the crust a head start on getting a nice golden brown color and will help it to hold up to the toppings.
- Remove the pizza from the oven and brush the entire surface with olive oil. Top with onions, spinach, peppers, olives, and cheese.
- Second Bake (10 minutes): Bake pizza until crust is golden brown and spinach is wilted, 10 to 14 minutes.
- Slice and serve.
Six-year-old Molly and Clara are suddenly tall enough to reach the kitchen counter. Very handy for helping with pizza night!
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