Greek Pizza is topped with feta, spinach, and olives for a colorful pie 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
Keyword: vegetarian pizza
Author: Jess Smith via Inquiring Chef
1lbPizza Dough(use your favorite dough, store-bought or homemade)
1/2cupSliced Roasted Red Peppers(from a jar of roasted red peppers)
1/4cupKalamata Olives, drained and sliced
2TbspExtra Virgin Olive Oil
1/4cupRed Onion, very thinly sliced
6ozFeta 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.
Feta cheese doesn’t melt the same way that mozzarella does. If you prefer that melty mozzarella texture / flavor on your pizza, use mozzarella or use it in addition to the feta.