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Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave. I could blame the aisles of gourmet chocolate and cheese. Or, the lugging of an overstuffed hand cart as I navigate from the cheese, to the produce section, and back again because I forgot feta. Repeat for tomatoes. Maybe I’m just feeling downright snacky after giving the colorful chips and soda aisle a good, long side eye.
Once my stomach starts growling, I start making circles around the salad bar and hot foods section. I resist, knowing that it’ll inevitably cost me fifteen bucks because I have to get a little scoop of everything. Then I wonder about the Asian tofu bowl, then I see the pizza. Fire dances in the brick oven behind the display and beckons me forward. Pizza trumps tofu yet again.
One day, I ordered a slice of their Greek pizza and sat down, famished, grocery bags by my side, to a transcendent pizza experience. Creamy feta, salty olives, artichokes and roasted red pepper satisfied my hunger and sent my taste buds for a loop.
I’ve been wanting to make a homemade version for quite a while now and finally did over the weekend. The beauty of this pizza (flavor aside) is that you can make it with mostly pantry ingredients and some cheese. You’ll have to turn on the oven for it, but trust me, it’s worth it!
How to Make Greek Pizza
This Greek pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough). Then add the following:
You have a couple of options here. You can use my go-to pizza sauce recipe, which is so easy to make with basic pantry ingredients! Or, use your favorite marinara sauce, either homemade or store-bought.
We’ll sprinkle some dried oregano over the sauce since it’s a staple in Greek cuisine.
Part-skim mozzarella turns more golden and bubbly than fresh mozzarella. Delicious.
Roasted Red Peppers
Jarred roasted red peppers are perfect on pizza and offer extra flavor. Or, you could use narrow two-inch long strips of fresh bell pepper, if you prefer.
Jarred marinated or canned artichoke is an easy addition here. I sliced my jarred quartered artichokes in half again to make bite-sized wedges.
Halved Kalamata olives develop condensed, intense flavor in the oven.
Crumbled feta offers some extra creaminess and tanginess. It’s truly irresistible.
Hot from the oven, I like to top this veggie pizza with torn fresh basil leaves and red pepper flakes.
More Pizzas to Enjoy
Love this recipe? Here are more fun meatless pizzas on Cookie and Kate:
- Arugula-Almond Pesto Pizza
- Barbecue Pineapple, Jalapeño and Feta Pizza
- Broccolini Almond Pizza
- Brussels Sprouts Pizza with Balsamic Red Onions
- Kale Pesto Pizza
- Ultimate Veggie Pizza