Name: Greek Pizza Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 pound pre-made pizza dough; 1 tablespoon olive oil; 1 teaspoon oregano; 1 cup shredded mozzarella cheese; 1/4 cup kalamata olives; 1/4 cup sun-dried tomatoes; 1 cup feta cheese, divided; 1 cup arugula; 1/4 cup cucumber, diced; 1/4 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; Oregano for garnish; Crushed red pepper flakes for garnish; Fresh parsley for garnish; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 2 garlic cloves, minced; 1 teaspoon oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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Introduction

This Greek pizza offers a fresh twist on a classic favorite by combining savory toppings and a vibrant arugula salad on a crispy crust. Bursting with Mediterranean flavors like feta, olives, and sun-dried tomatoes, it’s a delicious and easy meal to prepare for any occasion.

A flat round pizza with a light golden-brown crust is placed on a wooden board. The pizza has a first layer of melted white cheese with some browned spots, topped with a colorful mix of fresh salad ingredients including bright red cherry tomatoes, dark purple olive slices, chunks of green cucumber, red onion slices, and fresh green arugula leaves. White crumbled cheese is sprinkled on top along with small red chili flakes. Around the wooden board and pizza are scattered green herbs and cheese crumbs, with bowls of white crumbled cheese and red cherry tomatoes, and a bowl of yellow lemons in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pre-made pizza dough
1 tablespoon olive oil
1 teaspoon oregano
1 cup shredded mozzarella
1/4 cup kalamata olives
1/4 cup sun-dried tomatoes
1 cup feta cheese, divided
1 cup arugula
1/4 cup cucumber, diced
1/4 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
Oregano and crushed red pepper flakes for garnish
Fresh parsley for garnish
For the dressing:
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Roll out the pizza dough on a cutting board and shape it into a round pizza. Place the dough on a baking tray and brush the surface with olive oil.
Step 2: Drizzle more olive oil over the dough and sprinkle oregano evenly on top. Add the shredded mozzarella cheese, then scatter kalamata olives, sun-dried tomatoes, and half of the feta cheese over the pizza.
Step 3: Bake the pizza in the preheated oven until the crust is golden and the cheese is bubbly and slightly browned, about 10 minutes. If using a baking stone, cooking time may be shorter.
Step 4: While the pizza bakes, prepare the salad by combining arugula, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and the remaining feta cheese in a medium bowl.
Step 5: In a small jar or bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and black pepper to make the dressing.
Step 6: Toss the salad mixture with about 2 tablespoons of the dressing, adding more as needed to coat evenly.
Step 7: Once the pizza is cooked, transfer it to a cutting board and top with the dressed arugula salad. Garnish with additional oregano, crushed red pepper flakes, and fresh parsley. Optionally, drizzle with balsamic glaze for extra flavor.
Step 8: Slice, serve, and enjoy your fresh Greek pizza!

Tips & Variations

Try adding ingredients like artichoke hearts, roasted red peppers, chickpeas, goat cheese, fresh herbs, or spinach for extra flavor and texture.
Use hummus as a base sauce instead of olive oil for a creamy, flavorful difference.
For a crisper crust, preheat a baking stone and bake the pizza directly on it.
Adjust the amount of red pepper flakes to control the level of spice.

Storage

Store leftover pizza and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the pizza in an oven or toaster oven to keep the crust crispy. Fresh salad is best eaten immediately but can be kept chilled and lightly dressed before serving again.

How to Serve

A close-up of a flatbread pizza with a golden-brown, slightly thick crust topped with melted white cheese and scattered dark purple sliced olives as the first layer. On top, there is a fresh mix of colorful toppings including bright red cherry tomatoes, chopped green zucchini pieces, small purple onion chunks, and fresh green arugula leaves. White crumbles of feta cheese are sprinkled all over, adding contrast to the vibrant vegetable layer. The pizza rests on a wooden board with small bits of cheese and herbs around it, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough for this recipe?

Yes, homemade pizza dough works perfectly and allows you to customize thickness and flavor. Just roll it out to your preferred size and follow the same baking instructions.

What can I substitute for arugula in the salad?

If you don’t have arugula, baby spinach or mixed salad greens make excellent substitutes and complement the other toppings well.