I love pizza… so many flavors and textures, the possibilities are endless. This week I made a Greek pizza (or at least that’s what I’m calling it) that uses olive oil and spices instead of a red sauce. On the seasoned crust I piled on mozzarella cheese and six additional toppings (spinach, goat cheese, caramelized onions, roasted garlic, artichoke hearts and pepperoni). A six topping pizza like this would cost $16.99 at the pizzaria where I bought the dough but I made it for almost half that cost! I set the serving size at 2 slices (or 1/4 of the whole pie) but I found it to be really filling and if it were served with a side or two one slice would definitely be enough. The pepperoni are optional (this would make a great vegetarian pizza) but I happened to have some left over and you know how I like to use up leftovers…
This Greek Pizza is packed with roasted garlic, caramelized onions, and artichoke hearts.
- 1 ball enough for 16" pie raw pizza dough $2.79
- 1/2 cup all-purpose flour $0.14
- 2 Tbsp olive oil $0.21
- 1/2 tsp dried basil $0.05
- 1/2 tsp dried oregano $0.05
- 2 cups fresh baby spinach $0.33
- 1 cup shredded mozzarella $0.98
- 3 oz chevre goat cheese $1.99
- 16 slices pepperoni $0.54
- 1/3 recipe / 1 onion worth caramelized onions $0.42
- 1/2 bulb roasted garlic $0.16
- 1/2 can 7 oz artichoke hearts $1.35
Preheat your oven to 400 degrees. Sprinkle your work surface with all-purpose flour and work your ball of dough into a 16″ circle. It is easiest to first press down on the ball until it is a thick round disc then use a rolling pin to roll it out the rest of the way. Place the stretched out dough onto a pizza pan or pizza stone (mine was non-stick, if yours isn’t, spray with non-stick spray).
Drizzle 2 Tbsp of olive oil on the dough and spread it evenly around with your hand. Sprinkle the dried basil and oregano on top of the oil.
Next, evenly spread the fresh spinach over the dough. I like to put the fresh spinach down first so that the other toppings (including the cheese) are on top and keep the spinach moist. Follow the spinach with the mozzarella, goat cheese, pepperoni, caramelized onions, roasted garlic and artichoke hearts.
Bake the pizza at 400 degrees for about 15 minutes or until the cheese has melted and the crust is a nice brown color. Enjoy!
Step By Step Photos
Stretch out your dough to fit a 16″ pizza pan. Coat with olive oil and season with basil and oregano.
Put the spinach on next so that the olive oil below and the rest of the toppings above keep it moist as it cooks.
Add the mozzarella and goat cheese on top of the spinach.
Follow with the rest of the toppings: caramelized onions, roasted garlic, pepperoni and artichoke hearts. Bake for 15 minutes at 400 degrees.
And end up with this beautiful master piece!
NOTE: A lot of pizzarias (especially mom and pop types) sell the dough uncooked for people to make their own pizza with. If you can’t find any that way, check your freezer aisle. If there is nothing labeled “pizza dough” in the freezer aisle, regular frozen bread dough works quite well (although it’s a little fluffier).
Feta cheese would be more traditionally Greek than the goat cheese I used here but I really wanted the light creamy flavor of chevre goat cheese to compliment the sweet caramelized onions. If you can’t find goat cheese or don’t like it, use feta instead!
Ooof… I ate too much!