Greek pizza starts with a tangy tzatziki sauce that unites such Mediterranean flavors as artichoke hearts, sundried tomatoes, spinach, red onion, and a feta cheese into tantalizing, cornmeal-crusted pizza.
I love pizza. Truly, I do. I’m really not all that particular about my pizza, either. I’ll happily eat just about anything that can be layered on a delicious, chewy bed of crisp bread and baked to perfection.
Pizza is my Spirit Animal Food. We understand each other, Pizza and I. Pizza totally gets me.
My family and I do Pizza Night at least once a week. Often, I make a couple of basic pizzas and call it a night. When I’m feeling more generous, I invite my family into my kitchen to make their own pizzas to eliminate the inevitable squabbles surrounding which toppings to add to the pies. The men in my house are fairly predictable as far as pizza toppings are concerned–a little sauce, a lot of cheese, and even more meat atop their crusts make them happy fellas. We call it the Meats-a Pizza, and while it’s good, it’s just so…so…full of testosterone! And snakes, and snails, and puppy dog tails, and all of the other things that little boys (and Bacon Slayer’s) are made of.
As a former tomboy, I can appreciate the testosterone-laden locker room that is my life. But sometimes, sometimes being the lone female residing among five men makes me want to don a diamond tiara, and spray pink glitter as far as the eye can see as a reminder to all (myself included) that, Hey there! It’s me! I’m a girl! I need some girly things to happen around here before I go all Taylor Swift on you guys!
When those diamond-tiara-wearing-pink-glitter-spraying moments strike on Pizza Night, then I toss the usual, raucous man-toppings aside in favor of pizza toppings that are a little more refined, decidedly vegetarian, and definitely more feminine than the Meatsa Pizza.
Greek Pizza satisfies my feminine appetite with marinated artichoke hearts, sundried tomatoes, thinly shaved red onion, spinach, and loads of feta cheese.
A healthy drizzle of garlicky, tzatziki sauce so beautifully finishes the pizza that, upon first bite, my visions of clamorous boys and their carnivorous appetites are tranquilly transformed to those of a serene Greek countryside–where smelly boys and their endless piles of laundry do not exist.
A good slice of Greek Pizza can make me forget all about my yearnings for shiny tiaras and a world dusted with pink glitter. One bite of Greek Pizza, and suddenly I’m reminded that I am a woman again.
Which is not to say that Greek Pizza is just for ladies, because men can enjoy this vegetable pizza, too! Simply drizzle a tablespoon or two of a tangy basalmic vinegar reduction over top and suddenly the Greek Pizza is decidedly more manly. Right?! Anyone? Bueller?
Work with me here, folks. Bottom line: Greek Pizza is for men, too. Bacon Slayer proclaimed it to be “…good stuff–even though there’s no meat on it.” See? That’s some manly praise!
♥♥♥
A few notes about making Greek Pizza at home…
I highly recommend using a pizza stone. If you can happen to lay your hands on a beat up well-seasoned stone like mine, then all the better. A pizza stone is the home cooks secret best weapon for achieving that crisp, yet chewy pizzeria-style crust at home.
30 Minute Cornmeal Pizza Dough is the crust of choice because it’s flavorful, crisp, chewy, and best of all–fast! I don’t have much patience for pizza paddles or peals or the like, so I stretch my dough onto a sheet of cornmeal-sprinkled parchment paper resting on a flat baking sheet. That way, I can easily shake the dough onto the hot pizza stone in the oven to bake.
The pizza is simple, so use the freshest, best quality ingredients you can find.
Sourcing a high quality, lemon infused olive oil to brush on the par-baked crust is a very, very good idea. My bottle is very well loved.
Par-baking the plain crust before adding the toppings will ensure that the crust is baked all the way through and won’t end up underdone in the middle. Underdone pizza is a real bummer, man. Don’t skip the par-baking.
Make Greek Pizza today!
Kirsten Kubert
Yields 6 to 8 Servings
Greek Pizza starts with a tangy tzatziki sauce that unites such Mediterranean flavors as artichoke hearts, sundried tomatoes, spinach, red onion, and a feta cheese into tantalizing, cornmeal-crusted pizza.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- ½ recipe 30 Minute Cornmeal Pizza Dough
- 1-2 Tbs. cornmeal (for sprinkling)
- 1 to 2 tsp. lemon infused extra virgin olive oil
- 3 oz. marinated artichoke hearts, drained
- ½ C. fresh baby spinach leaves (packed), rinsed and patted dry
- 6 sundried tomato halves packed in oil, drained and patted dry
- 2 Tbs. red onion
- 1/3 C. crumbled feta cheese
- ½ C. Tzatziki sauce
- 1 to 2 Tbs. balsamic vinegar reduction, optional
- Preferred Equipment:
- Pizza Stone
Instructions
- Preheat the oven to 450 degrees F. Place pizza stone (if using) on the middle rack in the oven while it heats.
- Roughly chop the artichoke hearts, and spinach leaves. Slice the sundried tomatoes into nice, long strips about ¼-inch wide. Thinly shave the red onion into slices.
- Once the oven is at temperature, sprinkle a tablespoon or two of cornmeal on a pizza peal or a non-rimmed sheet pan. Stretch or roll the pizza dough into a 14-inch circle on the prepared surface. Open the oven, shake the pizza peal (or baking sheet) over the hot pizza stone to transfer the dough round to the stone. Par-bake the dough for 5 minutes.
- After par-baking, briefly remove the stone with the dough to add the toppings. Brush the lemon-infused olive oil over the crust, leaving a ¼-inch border free. Spread the artichoke hearts, spinach leaves, sundried tomatoes, and red onion evenly over the crust, leaving ¼-inch border free. Sprinkle the crumbled feta over the other toppings.
- Return the pizza stone with the dressed pizza to the oven. Finish baking the pizza for an additional 8 to 10 minutes, until the crust is golden brown.
- Remove pizza from the oven, and slice into 8 wedges. Drizzle the pizza with tzatziki sauce just before serving. The cool tzatziki sauce brings all the wonderful flavors of the pizza together. A small drizzle of balsamic reduction is also lovely for serving.
For more great pizza tips and recipes, check out all the great things that my friends have whipped up for Pizza Week:
Monday:
Carrie from Bakeaholic Mama – My Favorite Pizza Crust
Tuesday:
Kat from Tenaciously Yours – Zorbaz Taco Pizza
Me – 30 Minute Cornmeal Pizza Crust
Wednesday:
Mads from La Petite Pancake – Tangy BBQ Chicken Pizza
Megan from Wanna Be a Country Cleaver – Proscuitto and Pear Pizza
Thursday:
Beka from Kvetchin Kitchen – Clam and Bacon Pizza
Monica from Grommom – Gluten Free Roasted Veggie Pizza
Friday:
Lauren from Climbing Grier Mountain – Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Kirsten from Comfortably Domestic – Greek Pizza (from this recipe post!)
Jeanne from Inside Nanabread’s Head – Pepporoni Rolls Made 2 Ways including a GOR-GEE-OUS braided stromboli!
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