Greek Pizza

Print Add to Collection

Prep Time 15

Cook Time 15

Servings

Calories 1175kcal

Ingredients

Greek Pizza

1 ball Pizza dough
1/2 cup Tomato sauce
6 oz Mozzarella cheese shredded
2 oz Feta cheese crumbled
1/4 cup Kalamata olives halved
1/4 cup Red onion sliced
1/4 cup Cherry tomatoes halved
1/4 cup Baby spinach chopped
1 TBSP Extra-virgin olive oil
1 tsp Dried oregano
Salt to taste
Black pepper to taste

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Preheat oven: Set oven to 425°F (220°C).
Prepare dough: Lightly flour a clean, dry counter. Stretch dough evenly with hands or a rolling pin, avoiding thin spots.
Place dough: Transfer to a baking sheet, pizza pan, or pizza stone (use nonstick spray or semolina flour to prevent sticking).
Add sauce and cheese: Spread tomato sauce evenly, leaving a border. Sprinkle mozzarella cheese over sauce.
Add toppings: Top with feta, olives, red onion, cherry tomatoes, and spinach. Drizzle with olive oil. Sprinkle it with oregano, salt, and pepper.
Bake pizza: Bake for 10 minutes, rotate pan, and bake until crust is golden and cheese is melted, about 10 more minutes.
Rest and serve: Let pizza rest 2–3 minutes before slicing. Serve with cold kombucha.

Notes

Homemade Dough (Optional)

Equipment

Stand mixer with dough hook (optional)

Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing

Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.

Nutrition