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+ servings

Greek Pizza

This Greek-style pizza is so colorful, fresh, and delicious! Made with Greek toppings, such as feta, Kalamata olives, oregano, and more. You can make your own pizza dough at home or use your favorite store-bought dough.
Prep Time20 mins
Cook Time20 mins
Resting2 hrs 15 mins
Total Time2 hrs 55 mins
Course: Main Course
Cuisine: American, Greek
Keyword: greek pizza
Servings: 1 12-inch pizza
Author: Tania

Ingredients

  • Homemade pizza dough
  • 1 ½ to 2 cups shredded mozzarella cheese
  • cup crumbled feta cheese
  • cup thinly sliced green bell peppers
  • cup kalamata olives, pitted and halved
  • ½ cup cherry tomatoes, sliced
  • ¼ cup thinly sliced red onions
  • cup artichoke hearts, quartered
  • Dried oregano, to taste
  • Olive oil

Melted Garlic Butter

  • 3 tablespoons melted unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt to taste

Instructions

  • Make my pizza dough recipe until Step 9. You only need one pizza dough ball for this recipe. (You can also use store-bought dough, see note below)
  • Make sure your oven is preheated at 475 degrees F (450 degrees F is fine too, but 475 degrees F is preferred).
  • After you have brushed the dough with olive oil and pricked it with a fork (Step 9 of the Pizza Dough recipe), top with the Greek pizza toppings. Start with the mozzarella cheese, followed by the remaining toppings. You can adjust the topping quantities to your liking. Tip: Make sure it is not too crowded or overfilled with toppings, as this can create moisture and make the pizza soggy.
  • Make the melted garlic butter by combining the melted butter with the garlic powder, oregano, and salt. Brush the pizza dough borders with the melted garlic butter.
  • Bake for 15 to 20 minutes, until bubbly and the edges are golden brown.
  • Slice and serve! If desired, top with more oregano and a few drizzles of olive oil.

Notes

  • Store-bought pizza dough: You can definitely use your favorite pizza dough. Make sure to brush the dough with some olive oil and prick it with a fork. The olive oil will prevent it from getting soggy, and pricking it with a fork will prevent hot air bubbles from forming in the oven. Then, you can proceed to add the toppings as directed in the recipe.
  • Don't overcrowd with toppings! Too many toppings close together will create moisture and make the pizza soggy.
  • Notice how this recipe does not contain pizza sauce? That’s intentional. I didn’t want the flavors from the pizza sauce to overpower the freshness of the veggies.
  • Bake at a high oven temperature: 475 degrees F is what I'd recommend (450 degrees F is fine too, but the crust won't get very crispy and golden brown on the outside). If you feel comfortable with 500 degrees F, you can do that too but make sure your pan or pizza stone is safe for that temperature.