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!
Cuisinart food processor
Baking steel c/o Sur la Table (the super hot surface makes for crisp, bubbly pizza crust)
Rosle Pizza Cutter
▸ For more of my favorite cooking tools, shop my kitchen essentials!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 2 pizzas
- Category: Entree
- Cuisine: Italian
Homemade Greek pizza featuring feta, roasted red peppers, artichokes, olive and basil! This is a delicious weeknight meal made with pantry ingredients. Feel free to toss on some chopped red onion (¼ cup or so) if that sounds good to you. Recipe yields two 11-inch pizzas.
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
- ⅔ cup marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
- ½ teaspoon dried oregano
- 2 cups shredded low-moisture part-skim mozzarella cheese
- ½ cup thin, 1-inch strips roasted red pepper (from about ½ medium roasted red pepper—I used jarred)
- ½ cup quartered marinated artichokes, halved lengthwise
- 15 pitted Kalamata olives, halved lengthwise
- ½ cup (2 to 3 ounces) crumbled feta
- Optional garnishes: three to four fresh basil leaves, torn into little pieces, and red pepper flakes
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
- Spread marinara sauce evenly over the pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle lightly with dried oregano.
- Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!
Recipe inspired by Whole Foods locations in Kansas City.
If you love this recipe: Check out more pizza recipes here!
▸ Nutrition Information