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
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 2 pizzas 1x
- Category: Entree
- Method: Baked
- 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 easy pizza sauce or marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
- ½ teaspoon dried oregano
- 8 ounces (2 packed cups) grated 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 or jarred 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.