This Greek Pizza recipe is loaded with feta cheese, mozzarella, and fresh vegetables like tomatoes, onions, and peppers. It’s easy to make with homemade dough, or use store-bought for an easy shortcut!

Greek Pizza topped with tomatoes, feta, peppers, olives, and pepperoncini peppers on a sheet pan.

BEST Greek Pizza

The secret to the best Greek Pizza lies right here in this recipe! The crust is thick enough to withstand these classic Greek toppings, like feta cheese, kalamata olives, tomatoes, onions, and peppers! The toppings are tossed in a little Greek dressing with a hint of lemon juice and a pinch of salt for maximum flavor! The crust is brushed with melted butter (twice), and the baking method ensures that you get the best result every time.

 Be sure to check out my pro tips below, including what kind of mozzarella cheese to use—it matters!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Spread 1.5 lbs. of pizza dough across a light colored, lightly oiled, 18 x 13-inch sheet pan. Brush the top of the dough with olive oil and sprinkle with parmesan cheese. Bake on the lower oven rack at 375° for 7 minutes. Remove and brush the crust with butter. Toss the feta and veggies with a little Greek dressing, lemon juice, oregano, and a pinch of salt. 

Pizza dough spread across a sheet pan next to a bowl of Greek pizza toppings tossed in Greek dressing.

Top the par baked crust with pizza sauce, mozzarella, and toppings. Bake on the lower rack for 7 more minutes. Remove and use paper towels to absorb any moisture from the top of the pizza. Brush the crust with butter again. Bake on the top rack for 3 more minutes, or until the cheese is fully melted. If desired, broil at 425° for 1-2 minutes. Slice and serve!

Greek Pizza on a sheet pan before and after being baked.

Pro Tips

  • Mozzarella: Be sure to use whole milk, low moisture mozzarella for this (not fresh or high moisture). Shred it from a block, it will melt much better than packaged shredded cheese. I use Dragone or Galbani. (If you get Galbani, get the log shape, that’s low moisture. Don’t get the square shape if you can avoid it, that’s high moisture. )
  • Pizza Dough: My homemade pizza dough recipe is my go-to for this recipe. It makes 1 lb., so I multiply each ingredient by 1.5. Store-bought pizza dough can be used as well! 
    • If you only have 1 lb. of dough, you can still make this as outlined, just don’t spread the dough across the entire sheet pan so that the crust is thick enough. You’ll also need to scale the toppings back a touch. 
  • Veggies: Remove as much moisture from the veggies as possible while you prepare the dough. To do this, I spread them over paper towels and gently roll them up into a cylinder. Set aside until ready to use.
  • After Baking: If possible, transfer the slices or entire pizza to a wire cooling rack to allow steam to escape from the bottom, this keeps it extra firm and crisp.
  • To use a Cast Iron Skillet or pizza pan instead of a sheet pan:  Use 1 lb. of dough and follow my homemade pizza or cast iron skillet pizza recipe with these Greek toppings.  
  • Want more pizza?! Try my Buffalo Chicken Pizza, Hawaiian Pizza, Cast Iron Skillet Pizza, Pizza Dip or Pizza Pasta recipes! To skip the dough, try my French Bread Pizza or Naan Pizza! For a low carb option, try my Zucchini Crust Pizza. 
  • For more Greek flavors: Try my Greek Salad, Greek Chicken Bowls, Greek Potatoes, Greek Chicken, and Greek Pasta Salad.

Storage

  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.
  • If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. 
  • To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at 350° for 6-10 minutes.

Greek Pizza cut into slices on a sheet pan topped with feta and veggies.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Baking Sheet– This is the one I use for this recipe, it has rims around the edges which is nice for making the crust!
  • Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.
  • Kitchen Scale– (If making homemade dough.) Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected!
  • Rolling Pin– My preferred tool for rolling out the dough.
  • Pizza Cutter– This one takes up little space!
  • Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!

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Greek Pizza with mozzarella, feta, and veggies on top.

Greek Pizza

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 people
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This Greek Pizza recipe is loaded with feta cheese, mozzarella, tomatoes, onions, olives, and peppers. It's easy to make with homemade dough, or use store-bought for an easy shortcut!

Ingredients

US Customary - Metric
  • 1 ½ lbs. pizza dough
  • 5 teaspoons olive oil, divided
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons melted butter, divided
  • 1 cup pizza sauce
  • ⅓ cup red onions, sliced
  • ⅓ cup green bell peppers, sliced
  • ½ cup cherry tomatoes, halved
  • 4 Pepperoncini peppers, sliced
  • ¼ cup Kalamata olives
  • ⅓ cup Feta, crumbled
  • 1 tablespoon Greek salad dressing
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 2 ½ cups whole milk/low moisture Mozzarella, shredded
  • 1 tablespoon melted butter

Equipment

Instructions

  • Preheat oven to 375° F. Measure out ingredients before beginning.
  • Place the onions, peppers, tomatoes, pepperoncini, and olives in between paper towels and gently roll them up into a cylinder so that all excess moisture can be absorbed before topping the pizza. Set aside until ready to use.
  • Use a pastry brush to coat a 18 × 13-inch sheet pan with 1 tablespoon of olive oil.
  • Roll the dough out on a lightly floured surface to match the approximate size of the pan. Transfer it to the pan and spread it evenly over the top, pushing some up against the edges to form a crust.
  • Brush 2 teaspoons of olive oil over the top and sprinkle with parmesan cheese. Prick with a fork in several areas to vent the air and prevent bubbles.
  • Transfer to the lower oven rack and bake for 7 minutes. Remove and brush the outer crust with 1 tablespoon of butter.
  • Transfer the vegetables, olives, and feta cheese to a small bowl. Add Greek dressing, lemon juice, oregano, and salt and toss to coat.
  • Spread the pizza sauce in an even layer over the pizza and top with mozzarella, followed by the toppings.
  • Transfer back to the lower oven rack and bake for 7 more minutes.
  • Remove and use paper towels to gently absorb excess moisture from the top of the pizza. (This is key.) Brush the crust with the remaining 1 tablespoon of butter.
  • Transfer to the upper rack and bake for 3 more minutes, or until the cheese is fully melted. If desired, broil at 425° for 1-2 minutes, watching it continuously.
  • Slice and serve! *If possible, transfer the entire pizza or the slices to a wire cooling rack for 2-5 minutes to allow steam to escape from the bottom, this keeps it extra firm and crisp.

Notes

Pro Tips:
  • Mozzarella: Be sure to use whole milk, low moisture mozzarella for this (not fresh or high moisture). Shred it from a block, it will melt much better than packaged shredded cheese. I use Dragone or Galbani. (If you get Galbani, get the log shape, that's low moisture. Don't get the square shape if you can avoid it, that's high moisture.)
  • Pizza Dough: My homemade pizza dough recipe is my go-to for this recipe. It makes 1 lb., so I multiply each ingredient by 1.5. Store-bought pizza dough can be used as well!
    • If you only have 1 lb. of dough, you can still make this as outlined, just don't spread the dough across the entire sheet pan so that the crust is thick enough. You'll also need to scale the toppings back a little. 
  • Veggies: Remove as much moisture from the veggies as possible while you prepare the dough. To do this, I spread them over paper towels and gently roll them up into a cylinder. 
  • To use a Cast Iron Skillet or pizza pan instead of a sheet pan:  Use 1 lb. of dough and follow my homemade pizza or cast iron skillet pizza recipe with these Greek toppings.  
  • Want more pizza?! Try my Buffalo Chicken Pizza, Hawaiian Pizza, Cast Iron Skillet Pizza, Pizza Dip or Pizza Pasta recipes! To skip the dough, try my French Bread Pizza or Naan Pizza! For a low carb option, try my Zucchini Crust Pizza. 
  • For more Greek flavors: Try my Greek Salad, Greek Chicken Bowls, Greek Potatoes, Greek Chicken, and Greek Pasta Salad.
Storage:
  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.
  • If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. 
  • To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at 350° for 6-10 minutes.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe, each serving is 2 slices of pizza.

Nutrition

Calories: 564kcal, Carbohydrates: 61g, Protein: 22g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 62mg, Sodium: 1588mg, Potassium: 243mg, Fiber: 3g, Sugar: 10g, Vitamin A: 858IU, Vitamin C: 17mg, Calcium: 312mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Greek, Italian
Author: Stephanie

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