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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!
👥 1 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 2h 30m🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- baking sheet
- bowl
- oven
- pan
📝 Preparation Steps
1
Pizza Dough Prep
2
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.
3
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.
olive oil1 tablespoon
4
Blender Tzatziki
5
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.)
6
Roasted Red Pepper Sauce
7
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.
8
Pizza Dough
9
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.
10
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.
olive oil1 tablespoon
11
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.
12
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.
olive oil1 tablespoon
13
Toppings
14
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.
15
Bake
16
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.
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