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Greek Pizza with Feta

    Greek Pizza with Feta

    The feta cheese on this Greek pizza really brings out the savoury Mediterranean flavours. Sprinkle with colourful vegetables for a crowd-pleasing pie.

    A Greek Pizza topped with Feta cheese and a variety of colourful veggies is a crowd-pleaser at any pizza party. Nothing beats the harmony of salty olives and feta with the tang of feta and the freshness of tomato and artichoke hearts. We often order this pizza since it is our favourite option for a vegetable pizza. It will undoubtedly be the most popular part of your pizza party!

    Greek pizza toppings (feta, olive oil, tomatoes)

    Greek pizza is just the standard Italian pizza topped with Mediterranean ingredients. This pizza, with a variety of toppings, is served in a wide variety of restaurants and pizzerias. We’ve tailored this one to include all the toppings that we look for in a good Greek pizza, but feel free to experiment with your own combinations. So, to recap, you’ll need the following materials:

    • We recommend the following pizza doughs: Best Pizza Dough, Thin Crust Pizza Dough, and Pizza Oven Dough. Use this essential Homemade Pizza Sauce on all your pizzas. There is nothing better than the taste (we promise)
    • Dried mozzarella binds the dish together.
    • The dish would be incomplete without feta cheese. It’s the finishing touch that gives the pie the perfect salty flavour.
    • Young spinach
    • Olives stuffed with savoury Kalamata garlic (optional)
    • Hearts of artichoke
    • Onion, red
    • Tomatoes, cherry
    • Oregano, Dried
    • Toppings of fresh basil

    Again, if you want your Greek pizza with other toppings, feel free to make it that way. Sun-dried tomatoes, roasted red peppers, cured pork, or chicken are some other choices.

    If you’re making the dough for pizza

    How do you make the perfect Greek pizza? Dough for pizza that was created from scratch. We’ve perfected a few other pizza doughs over the years, but our go-to for crafting exceptional artisan pizza remains the original. When using a pizza stone, it achieves the greatest results. A thin-crust pan pizza, a huge sheet pan pizza, or all three may be prepared using our alternative dough preparation techniques. These are the many pizza crusts that may be ordered:

    • Best Pizza Dough: For the gold standard in pizza dough, nothing beats the best. Pizzas made with this dough are medium in size and are best cooked on a pizza stone. The dough may be easily transferred to the stone with the use of a pizza peel (see below).
    • Thin Crust Pizza Dough: Rolling out the dough for a thin crust pizza instead of stretching it is what makes this version of the recipe the easiest.
    • Baked Pizza Crust: Do you have a pizza oven? Your search for the perfect dough recipe ends here.
    • The Ideal Pan Pizza: Use a cast-iron skillet to bake your pizza. It may take a little longer, but you won’t need any specialised equipment. Gets you one medium pizza.
    • Best-Ever Sheet Pan Pizza: This recipe for the best pizza ever made on a sheet pan yields enough dough for three standard pizzas, so it’s great for feeding a party.

    Make your own pizza sauce, please

    You know what makes this pizza really Greek? Topping it all off with homemade pizza sauce! Use store-bought sauce if you must, although preparing your own is much preferred. It has a wonderful taste! The following is essential information:

    • Tomatoes and garlic cooked over an open fire are a culinary alchemy. You just need a taste to proclaim its greatness. Canned tomatoes that have been fire roasted have a distinct sweetness and smokiness. They contribute significantly to the taste and should be sought for. A growing number of stores are stocking them, and you may find them beside the canned tomatoes.
    • Simply throw everything into a blender and wait 5 minutes. Throw everything in a blender and pulse until smooth; no need to boil. One of our most popular online recipes is this one.

    Appliances for baking pizza

    The following equipment is used for cooking the conventional pizza dough recipe. If you choose one of the aforementioned recipes for pan pizza or sheet pan pizza, you won’t need any additional equipment.

    • Pizza stone: A pizza baked on a pizza stone is perfectly crisp on the exterior and chewy on the interior because of the high cooking temperatures. Check out our suggested pizza stone and read more on its maintenance below!
    • Wooden pizza peel: The pie is transferred to the hot stone in the oven using a peel, which is a flat, flat-sided paddle. We suggest either this normal pizza peel or this pizza conveyor peel.

    Complementary items for feta-topped Greek pizza

    What to do about sides for Greek pizza. Toss up a large salad and pile it high on your dish before serving a thick piece of cheese. In fact, we find that having a variety of salad and vegetable alternatives to go with the decadent pie is ideal. The following are some excellent pizza accompaniments:

    • Snack on some Greek or chopped salad.
    • Here’s a Green Goddess dressing you may try on Romaine lettuce.
    • Choose the Caesar Salad with Kale.
    • The Parmesan-and-orange pairing in salads of fennel and endive is a thing of beauty.

    We think you’ll love this feta pizza recipe because…



    • Third of a cup of homemade pizza sauce
    • The equivalent of one teaspoon of olive oil
    • 2 cups of spinach, either baby or chopped
    • 1 milligramme of garlic powder, 1 milligramme of salt
    • 4 halved Kalamata olives (optional)
    • Artichoke hearts, diced, about a quarter cup
    • a small handful of sliced red onions
    • Add 4 cherry tomatoes, sliced in half
    • 1/2 cup of mozzarella cheese, shredded
    • a half cup of feta cheese
    • 1/2 teaspoon fresh oregano
    • That’s 4 whole basil leaves, right there (optional)


    1. Make the pizza dough: Prepare pizza dough by following a recipe for Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.)
    2. Prepare an oven for 500 degrees Fahrenheit with a pizza stone inside. alternatively, heat up your pizza oven (this is the one we use).
    3. Organize the pizza toppings: Preparing homemade pizza sauce. (About a third of a cup will be used for the pizza; the rest of the sauce may be stored in the fridge for up to a week.)
    4. Get the condiments ready: To prepare, heat the olive oil in a skillet. Mix in the spinach, salt, and garlic powder to taste. Cook the spinach for 2 minutes over medium heat, or until it wilts. Kalamata olives should be halved, artichoke hearts chopped, red onion finely sliced, and cherry tomatoes cut into fourths.
    5. Pizza in the oven: Prepare a pizza peel with cornmeal or semolina flour and place it in the oven when it is hot. (A pizza peel is not required; a flat baking sheet or the underside of a rimmed one can suffice in a pinch. But, you should definitely spend the money on a pizza peel. See How to Stretch Pizza Dough for details on how to shape the dough into a circular. Carefully transfer the dough on the pizza stone.
    6. Cover the dough with a little coating of pizza sauce. Crumble some mozzarella and throw it in. Spinach, olives, artichoke hearts, red onion, and tomatoes go on top. Scatter feta cheese and dried oregano over top. To taste, sprinkle in some kosher salt and freshly ground pepper.
    7. To serve, slide the pizza onto the hot pizza stone using the pizza peel. Put the pizza in the oven for 5–7 minutes, or until the cheese is melted and the dough is golden (or 1 to 2 minutes in a pizza oven).
    8. Just wait a minute or two for the pizza to cool before topping it with basil (whole leaves, lightly torn, or thinly sliced). Serve as is or cut into pieces.
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