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Greek Pizza

This Greek Pizza is a fresh, satisfying, must-make recipe if you love Greek food!  It starts with a thick, chewy pizza crust (store-bought or homemade), slathered with roasted red pepper sauce then loaded with your choice of mozzarella, feta, Kalamata olives, artichokes, red onions, fresh tomatoes and arugula with a crowning creamy drizzle of dill infused Blender Tzatziki. It is an intoxicating, vibrant, textural flavor bomb you won’t be able to live without AKA  hello to your new favorite pizza!
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Servings 1 pizza

Ingredients

Pizza

  • ½ recipe Homemade Pizza Dough or store-bought
  • 1 cup shredded mozzarella cheese or 6 ounces fresh, cut into ½-inch pieces, drained
  • ¼ small red onion, thinly sliced
  • ¼ cup roasted red peppers, patted very dry, sliced (from same jar used for the sauce)*
  • ½ cup Kalamata olives, sliced lengthwise, patted very dry
  • ½ cup artichoke hearts, drained, patted very dry, quartered lengthwise
  • ¼ cup crumbled feta or 2 ounces block feta, crumbled
  • ½ cup cherry tomatoes, halved
  • 1 cup baby arugula

SAUCE - You have two options:

BLENDER TZATZIKI SAUCE - OR STOREBOUGHT TZATZIKI

  • ¾ English cucumber or 1 slicing cucumber, peeled
  • ½ cup Greek Yogurt
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried dill or 1 tablespoon fresh
  • 1/2 tsp EACH dried parsley, dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • milk as needed

Instructions

Pizza Dough Prep

  • If using homemade pizza dough, prepare dough through step 5, including preheating the pizza stone. Meanwhile, make Blender Tzatziki, Roasted Red Pepper Sauce and prep toppings.
  • If using store-bought dough, roll it into a ball, transfer to an olive oil greased bowl and cover with a towel. Let the dough rest at room temperature for 30 minutes up to 3 hours (the longer the better). During the last bit of rising, preheat a pizza stone or baking sheet in the middle rack of your oven for 30-60 minutes at 475 degrees. Meanwhile, make Blender Tzatziki, Roasted Red Pepper Sauce and prep toppings.

Blender Tzatziki

  • Slice the cucumber in half lengthwise and scrape out the seeds using a teaspoon. Roughly chop the cucumber and add to the blender along with all remaining Tzatziki Sauce ingredients and blend until smooth. Add milk, a teaspoon at a time if needed to reach dressing consistency. Refrigerate. (Best if chilled at least 1 hour.)

Roasted Red Pepper Sauce

  • Remove 2 ounces (1/4 cup) roasted red peppers for the pizza topping if desired. Add the rest of the roasted red peppers to a high-powered blender followed by the rest of the recipe ingredients. Blend to desired consistency, scraping down the sides of the blender as needed.

Pizza Dough

  • Once the pizza stone is hot, roll the dough out onto a lightly floured nonstick mat or parchment paper into a 12-inch round circle; set aside.
  • Carefully remove your hot pizza stone/baking pan from the oven. GENEROUSLY grease the entire surface of the pizza stone/baking pan with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
  • Transfer pizza dough to your prepared pizza stone/baking sheet then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on your parchment paper). Tip: if the dough slides easily you are good to go – if not, you need more nonstick cooking spray and cornmeal.
  • Lightly brush the top and edges of the crust with about 2 teaspoons olive oil (prevents it from becoming soggy), and sprinkle with garlic salt (don’t forget the edges). Using a fork, prick several holes in the crust.

Toppings

  • Evenly spread 1/2 cup roasted red pepper sauce or pizza sauce over the top of the uncooked dough. Top evenly with mozzarella, red onions, roasted red peppers, artichokes, olives, and feta.

Bake

  • Bake at 475 degrees F for 12-15 minutes or until the mozzarella is melted (feta will not melt) and the crust is golden. Carefully remove the pizza from the oven and top with tomatoes and arugula. If you are using store-bought tzatziki, thin it out with some milk. Drizzle Tzatziki over the pizza. Serve immediately.

Video

Notes

  • *If making the roasted red pepper sauce, remove 1/4 cup red peppers to slice and add to the top of the pizza (optional).  Follow the roasted red pepper sauce recipe using the same measurements, no adjustments needed. 
  • Time saver: save time and use store bought pizza dough, marinara and tzatziki if needed.
  • Store-bough pizza dough: try and source pizza dough from local bakeries or pizzerias instead of the grocery store otherwise some grocery stores (including Whole Foods and Trader Joes) sell fresh pizza dough in the refrigerated section where ready-to-bake pizzas are.  Trader Joe’s Fresh Ready to Bake Pizza Dough has been voted some of the best around. 
  • Customize the pizzas:  pick and choose the toppings you like.  You can even divide the pizza in sections with different toppings. 
  • Grate the cheese yourself.  Pre-shredded cheeses contain anti-clumping chemicals which prevent the cheese from melting as easily.  More importantly, freshly grated mozzarella tastes better!
  • Remove excess moisture from fresh mozzarella.  If using fresh mozzarella, do not use mozzarella packed in water or the cheese will weep too much and leave you with a soggy pizza.  Even with fresh low moisture mozzarella, you'll need to cube then drain it on paper towels for about 30 minutes or you'll end up with pools of moisture on your pizza. 
  • Drain the toppings!  It is important to thoroughly blot and even gently squeeze dry the roasted red peppers, artichokes and olives because they are packed in brine or water, otherwise, they will weep when baked and make the pizza soggy.
  • Prep the toppings before you begin. You want all of the pizza toppings prepped and ready to go so you can assemble the pizza as quickly as possible on the pizza stone before it has a chance to cool down.
  • Make 2 pizzas.  This recipe makes one pizza but you can use the arrow keys next to the serving size to increase the servings to 2 pizzas and the ingredients will automatically scale up.

MAKE AHEAD greek PIZZA RECIPE

The components of this Greek Pizza can be completely made ahead so all that’s left to do at dinner time is assemble the pizza.
  • THE DOUGH:  let dough rise through the second rise, then tightly wrap each dough ball in plastic wrap. Refrigerate for up to 2 days or freeze for longer storage. When ready to use, unwrap the refrigerated dough and place it on floured surface, parchment paper or nonslip mat.  Let the dough come to room temperature before rolling out, about 30-60 minutes.
  • THE SAUCE: can be made ahead, and stored in the refrigerator for up to 5 days or frozen for 3 months.
  • THE TZATZIKI: can be made 48 hours ahead of time and stored in an airtight container in the refrigerator.
  • THE TOPPINGS:  can be prepped ahead and stored in separate airtight containers in the refrigerator for up to 48 hours.  

HOW TO STORE AND REHEAT

  • To store: let the pizza cool completely, then store in an airtight container in the fridge to up to 5 days. Place parchment paper in between slices if stacking. 
  • To reheat pizza in the oven: line a baking sheet with foil and preheat oven to 375 degrees F. Transfer pizza (slices) to the baking sheet and bake for 8-10 minutes, or until heated through.
  • To reheat pizza in the microwave: microwave at 20-second intervals until heated through. Be aware that the crust will lose crunch in the microwave.
  • To reheat pizza on the stove: add slices of pizza to a skillet and partially cover. Heat over medium heat for 2-3 minutes until heated through. 
  • Air fryer:  add slices to the basket and air fry for about 5 minutes.