Greek Pizza

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!

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American, Greek, Italian

Servings: people

Calories: 564kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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