Greek Pizza Recipe
Bring the fresh flavors of the Mediterranean to pizza night with this easy Greek Pizza Recipe. Made with a crispy pizza crust, rich tomato sauce, mozzarella, creamy feta cheese, spinach, black olives, sun-dried tomatoes, and red onion, it's a delicious homemade meal that's perfect for lunch, dinner, or entertaining.
Servings: 8
Calories: 260kcal
Equipment
- 1 Pizza stone or pizza steel
- 1 Pizza peel (optional)
- 1 Baking sheet
- 1 Rolling pin
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups and spoons
- 1 Pizza cutter
Ingredients
- 1 ball pizza dough
- ½ cup pizza sauce
- 1 cup shredded Italian cheese blend or mozzarella
- ¼ cup crumbled feta cheese
- 1 cup fresh spinach leaves
- 10 black olives halved
- 4 oil-packed sun-dried tomatoes chopped
- ½ small red onion thinly sliced
- 1 tbsp semolina flour or cornmeal
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional: 1 teaspoon dried oregano
- Optional: Extra virgin olive oil for drizzling after baking
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or pizza steel inside for at least 30 minutes.
- Lightly flour your work surface and stretch or roll the pizza dough into a 12-inch circle.
- Sprinkle semolina flour or cornmeal onto a pizza peel or baking sheet and place the dough on top.
- Spread the pizza sauce evenly over the dough, leaving about a ½-inch border around the edges.
- Sprinkle the shredded Italian cheese blend evenly over the sauce.
- Top with the spinach, sliced red onion, black olives, and chopped sun-dried tomatoes.
- Finish by scattering the crumbled feta evenly across the pizza.
- Season lightly with kosher salt (if needed), freshly ground black pepper, and dried oregano if using.
- Carefully transfer the pizza onto the hot pizza stone.
- Bake for 5 to 7 minutes, or until the crust is golden and the cheese is melted and bubbling.
- Remove from the oven and let the pizza rest for 2 to 3 minutes.
- Drizzle with extra virgin olive oil if desired, slice, and serve immediately.
Notes
- Let refrigerated dough come to room temperature before stretching.
- Pat the spinach and sun-dried tomatoes dry to prevent excess moisture.
- Kalamata olives can be substituted for black olives.
- For extra flavor, garnish with fresh oregano, basil, or parsley after baking.
- A pizza stone produces the crispiest crust, but a baking sheet works well too.