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Greek Pizza

Greek Pizza


Greek Pizza

"Feta on pizza is a really smart choice," says Gans. "You only need a little to get a lot of flavor, which results in a huge calorie savings." Then there's a generous serving of veggies, including roasted red peppers and grape tomatoes, which dish up more than 40 percent of your daily dose of vitamin C. And that essential nutrient has been shown to assist with fat burning, according to research at Arizona State University.


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  • One 8-inch ready-made pizza crust
  • 1 1/2 Cup drained roasted red peppers
  • 2 Cups grape tomatoes, halved
  • 2 Cups pitted kalamata olives, halved
  • 1 Cup crumbled feta cheese


Calories Per Serving1409

Folate equivalent (total)826µg100%

  • For the Dough:
  • 400 grams (14 ounces, about 2 1/2 cups) bread flour
  • 4 grams (about 1 teaspoon) instant yeast
  • 8 grams (about 1 tablespoon) kosher salt (or 1 1/2 teaspoons table salt)
  • 2 tablespoons extra virgin olive oil
  • 260 grams (about 1 cup plus 2 tablespoons) water
  • For the Sauce:
  • 2 tablespoons extra virgin olive oil
  • 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 3 ounces tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • Kosher salt
  • To assemble:
  • 2 tablespoons vegetable shortening, melted
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces freshly grated whole milk mozzarella
  • 8 ounces freshly grated white cheddar
  • 2 ounces Parmigiano-Reggiano

Combine flour, yeast, and salt in a large bowl and whisk until homogenous. Add oil and water and stir with wooden spoon until combined. Cover with plastic wrap and let rise at room temperature at least 8 hours and up to 24.

The next day, turn dough out onto lightly floured surface and dived in half. Form balls with each half, then place into lightly oiled bowls, coating all surfaces of the balls with oil. Cover with plastic wrap and set aside at room temperature.

Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add garlic, oregano, and pepper flakes and cook for thirty seconds until fragrant. Add tomato paste and cook, stirring constantly for 1 minute. Add two thirds of crushed tomatoes and stir to combine. Reduce heat to lowest setting and cook, stirring occasionally for 1 hour. Stir in remaining tomato sauce and season to taste with salt. Remove from heat and set aside.

Stretch the dough: Coat two 10-inch cast iron skillet (or cake pans/oven-safe nonstick pans) with 1 tablespoon each of shortening and olive oil. Transfer dough balls one at a time to a large cookie sheet and stretch out into a 10-inch circle. Transfer the circle to the greased skillet. Cover and allow to rise for 1 hour at room temperature. Meanwhile, adjust the oven rack to the bottom position and preheat oven to 500°F. Combine the cheeses in a large bowl and cover until ready to use.

When dough has risen, top each circle with 1 cup of sauce (you will have leftover sauce), spreading it to within half an inch of the edge. Divide grated cheese evenly between the two pies, spreading it all the way to the edge of each pie.

Bake pies until top is bubbly and golden brown in spots and cheese has charred around edges, 15 to 20 minutes. Remove pizzas from oven and using a thin metal spatula, release the edges from the pans. Carefully lift pies to check for doneness underneath. If you'd like a darker bottom crust, set each pie directly over a medium-low flame and cook, turning occasionally until desired level of doneness is reached.

Slide pizza onto cutting board, allow to rest two minutes, slice, and serve.

  • Pizza dough - We used a ball of our homemade wholewheat pizza dough. However, you could use a homemade white pizza dough, or just use a store bought ready rolled dough if you wanted to save yourself some time. It is worth making your own dough though.
  • Pizza sauce - You can use any good quality store bought pizza sauce, a marinara, or even our Easy Pasta Sauce. We like a garlic heavy sauce, so feel free to add lots of extra garlic to whatever pizza sauce you use.
  • Roasted red peppers - These add SO much extra flavour, without a lot of extra calories. You could roast your own, but we find the jarred ones just as good, and they save so much time. You could also just thinly slice some fresh red pepper.
  • Cherry tomatoes - We love halved cherry tomatoes on this pizza. They add lots of freshness to the pizza. You could add some chopped sun-dried tomatoes too for a real tomato burst.
  • Artichokes - We used a jar of artichokes in oil, as they have lots of flavour and they are much easier than cooking them yourself. Just chop them a bit smaller before scattering them on the pizza. Red onion - this adds some crunch to the pizza, and colour too. You could swap it for sliced shallots, which would be sweeter.
  • Spinach - This is a great way to give the Greek pizza a green veggie boost. We like to chop it up finely and mix it in with the pizza sauce. There isn't a lot of spinach in this recipe, because it releases moisture and can make the pizza really soggy if you use too much.
  • Olives - we used a mixed of green olives and Kalamata, however you can use any olives. Add some extra flavour with some stuffed olives.
  • Mozzarella - this gives a real creamy and cheesy base to the pizza. It might not be very Greek, but we think that it is essential for a pizza. You could leave it out and just have feta if you wanted a lighter pizza.
  • Feta - it wouldn't be a Greek pizza without some feta. This adds lots of creaminess, and some extra saltiness too.
  • Fresh basil - we find that this finishes the pizza off really nicely. You could use fresh parsley instead.

Greek Pizza

We love making homemade pizza. My husband Josh’s favorite pizza is his famous BBQ chicken deluxe pizza. He also likes sausage and pepperoni. He would eat the same three pizzas for the rest of his life, if I let him. I like to mix things up though. Pizza night shouldn’t be boring. A few of my favorites include our sweet potato kale pizza and our peach basil pizza. Josh always ends up loving my pizza creations, he just doesn’t like to admit it.

I am always looking for new pizza ideas. When I saw Riley’s (My Daily Morsel) recipe for Greek Pizza, I told Josh it was a pizza night. I couldn’t wait to try this pizza. I love Greek salad and this pizza has all of the same fixin’s but in pizza form.

To make the pizza, you will need the following ingredients: pizza dough, olive oil, mozzarella cheese, red onion, salt, pepper, cherry tomatoes, cucumber, kalamata olives, feta cheese, and tzatziki sauce.

Preheat the oven to 500°F. If your oven can go even higher than that, go for it and set it to its maximum temperature.

While the oven is preheating, lightly flour your work surface and lay down the pizza dough.

Roll the dough out into a thin circle, about 15 inches in diameter.

Carefully transfer the dough to a large baking sheet or pizza stone.

Drizzle the olive oil over the top of the dough.

Sprinkle the mozzarella cheese on top of the dough.

Add the red onion and season with salt and pepper.

Bake for 12 to 15 minutes, until the crust is golden brown and all that wonderful cheese is melted.

Scatter the tomatoes, cucumber, olives, and feta cheese over the pizza.

To finish it off, drizzle tzatziki sauce over the top.

We loved this pizza. And when I say we, I mean we. Josh may love his meat pizzas, but he also loved this veggie Greek pizza. It is loaded with flavor. The toppings are fresh and the tzatziki sauce is a genius addition. We used our favorite tzatziki sauce recipe. It is super simple to make and goes so well with the Greek pizza.

Thanks Riley for sharing your Greek Pizza recipe. We loved it and can’t wait to make it again. Make sure you visit My Daily Morsel for more tasty recipes.

Reynolds Wrap® Tip

Using Reynolds Wrap® Heavy Duty Foil to grill pizza makes cooking, cleaning up and wrapping leftovers a breeze.


  • 1 package (14 oz.) pre-made pizza dough
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons lemon zest
  • 1/2 green pepper, chopped
  • 1/4 red onion, chopped
  • 8-10 cherry tomatoes, cut in half
  • 8-10 kalamata olives, pitted and cut in half
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper
  • Reynolds Wrap® Heavy Duty Foil

Can I make this a chicken gyro pizza?

Restaurant gyro meat here in the Midwest is typically a mixture of beef and lamb (the same combination of meat that is in my Greek lasagna!). If that’s not your preference, you can absolutely make this a chicken gyro pizza instead!

If you can find a restaurant that serves chicken gyro meat, that’d be perfect! Otherwise, you could use leftover buttermilk grilled chicken from an earlier meal.

You could also make this pizza vegetarian by using falafel from my falafel sub in place of any meat.

Gyro Pizza with a Tzatziki Drizzle

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Yamas! I think I've discovered the Zeus of pizzas with this incredible gyro mash-up.

I've been craving tzatziki sauce for a few days now and with the weekly challenge being pizza, I knew what I had to do.

With a simple dill tzatziki sauce, roasted tomatoes, and strips of gyro meat, this pizza is most definitely polí nóstimos. I topped mine with feta cheese, blackened artichokes, and even some fresh cucumber.

My dough came from a recipe in this 1 Crust, 100 Pizzas book I picked up sometime in college from a local thrift shop for only a few cents. This dough recipe has become my go-to pizza dough recipe for sure - the best part about it being it only takes about an hour to make.

I prefer to work my pizza dough by hand throughout the entire process, but feel free to use a stand mixer with a dough hook to speed up the process. Just begin by adding the flour to a bowl with the salt and olive oil until a crumbly dough forms. Then make a well in the center and pour in the lukewarm water with the dissolved yeast.

Stir until a thick dough is created, then use your hands and additional oil to knead and roll the dough into a ball. Place the dough ball in a greased bowl and cover with plastic wrap or a damp towel. Let the dough rise until it is doubled in size, or about an hour.

Meanwhile, slice your cherry tomatoes and split up the artichoke hearts. I drizzled mine with some olive oil, salt, pepper, and a sprinkle of parsley.

Then just pop the tomatoes and artichokes into the oven under the broiler for about 10 minutes.

Combine the dill, lemon juice, and Greek yogurt for a quick tzatziki sauce. Let the sauce chill while the dough finishes rising.

When the dough is doubled in size, punch it down and knead it a few times before putting it back into the bowl to rise for an additional 10 to 30 minutes. This helps to relax the dough even further for an extra crisp and fluffy crust.

For best results, you'll want your oven to be super hot so preheat a pizza stone under the broiler on high for about 30 minutes, then set the oven temperature to 375°F and 'preheat' for an additional 30 minutes.

I rolled out and stretched my dough into about a 12x12 roundish shape. I don't like a perfectly round pizza, it feel like it takes away from the real authentic taste. I'm also one of those people who thinks PB&J tastes better cut diagonally, rather than straight down the middle. True life.

Remove the tomatoes and artichokes from the oven when the tomatoes are wilted and the artichokes are just browning and crispy. Brush the crust with the Greek marinade from side to side then spread the tzatziki sauce over the crust, leaving about an inch of breading around the radius. Then just top with the lamb, feta cheese, roasted tomatoes and artichokes, red onions, mushrooms, and peppers.

If you don't have a wooden pizza peel (aka one of those things that real pizza places use to slide pizzas into their stone ovens), you can either use a wooden cutting board sprinkled with corn meal and slide the dough off onto the pizza stone, or just prep the pizza as quickly and carefully as you can directly on the pizza stone.

I baked mine for about 15 minutes at 375°F on the preheated pizza stone, and then cranked up the broiler for the last 5-10 minutes to achieve a perfectly crunchy, yet soft, crust.

This is definitely one of my all time favorite recipes - I already bought more Greek yogurt so I can have some extra tzatziki sauce on hand in a heartbeat to make this recipe again, soon.

I made a little extra thin tzatziki sauce by mixing a couple tablespoons of the Greek marinade with the remaining tzatziki to drizzle over the top of my pizza.

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For tzatziki sauce:

  • 3 Tablespoons olive oil
  • 1 Tablespoon vinegar
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup Greek yogurt
  • 1 cup sour cream

For pizza:

  • 1 Rustic Crust Ciabatta Crust
  • 2 Tablespoons olive oil
  • 1 cup shredded mozzarella cheese
  • ½ red onion, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup quartered cherry tomatoes
  • ½ whole cucumber, seeded and diced
  • ½ cup pitted Kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • ¾ cup tzatziki sauce (recipe below)

Easy homemade pizza dough

Homemade pizza dough can seem intimidating, but it doesn't have to be. Fleischmann's® RapidRise® Yeast is what you need to make delicious, soft, and chewy pizza dough from scratch in just 15 minutes.

This recipe uses one package of Fleischmann's® RapidRise® Yeast, so it's extra easy: no need to measure the yeast or figure out how to awkwardly save a half a package of yeast for later.

How to make pizza dough

To make the dough, you'll mix flour, sugar, salt, and 1 whole packet of Fleischmann's® RapidRise® Yeast in a large bowl. Add &frac23 cups warm water between 120˚F-130˚F (use a thermometer to measure the temperature, the water should be lukewarm and not hot) and 3 tablespoons of canola oil. Mix with a fork until it's all shaggy:

Then use your hands to mix everything into a ball. Continue to knead for 4 minutes.

Fleischmann's® RapidRise® Yeast doesn't require pizza dough to go through several rest-and-rise cycles. After kneading, just let the dough rest while you get all the toppings ready. About 10 minutes.

The dough will become soft and puffy after resting and will continue to rise as it bakes, forming a delicious chewy pizza crust that is just right.

After resting the rough, roll it out or stretch it right into your baking dish and load it up with toppings!

Tricks to making pizza dough at home

A few things to keep in mind when making pizza dough at home:

  • Make sure your yeast isn't expired. Expired yeast is often the reason for dough not rising.
  • Use the correct temperature water: 120˚F-130˚F. Yeast is a living organism and will not survive above 130˚F. At the same time, the water must be warm enough to "wake up" and activate the yeast. So follow the instructions in the recipe and on the package.
  • You can roll the dough out with a rolling pin or shape it free-form with your hands by pressing it into an oiled baking sheet. I prefer the latter: it gives pizza a more rustic homemade look, plus there is less clean up. If you decide to roll the dough out into a circle, make sure you add some flour to a clean surface so the dough doesn't stick to the surface. Whatever method you choose, make sure to form the pizza dough once and leave it alone. If you decide to start over, the dough will be harder to spread out, as it will keep shrinking back. So just embrace the imperfections of your first attempt and just add the toppings!

Greek pizza and other topping ideas

This pizza is inspired by Greek cuisine and is topped with my favorite ingredients from Greek food: feta, olives, artichokes. Feel free to customize the toppings however you like. Here are a few other pizza topping ideas that will go well with the rest of these ingredients:

  • Chicken breast (make sure it's cooked before adding it to the pizza)
  • Salmon (cooked or canned)
  • Tuna (cooked or canned)
  • Fresh basil
  • Roasted red peppers
  • Chopped scallions
  • Baby spinach (add before baking)
  • Arugula (add after baking)

Greek Pizza Recipe

Pizza night is a regular thing at my house, and sometimes I just want a grown-up pizza. Good thing this Greek Pizza is just as easy to make as regular pepperoni!

It’s perfectly cheesy, crispy and has all the Mediterranean flavors we love, see how this fun recipe comes together in this short video:

Watch the video: Greek scrambled eggs. Everyone will ask for the recipe! Quick, easy and tasty dish (December 2021).