Sorry meat lovers, I know this is the third vegetarian meal in a row that I’ve posted. I’m really not becoming a vegetarian, it just happened to be three in a row which is actually very rare for me. I am starting to like vegetarian foods more but I could never give up meat.
This Greek Pizza is amazing! Not only that, but it’s also a simple dish to prepare. You may look at the directions for this pizza and wonder why I’ve added all the topping on after baking. The reason I did so is because when I think of Greek food I often think of fresh veggies. Yes, you could add them on prior to baking if you prefer, but why not try out the unbaked veggie version? I also like how adding them after reduces the amount of liquids that cook down from the vegetables that often just sits, soaking over the pizza which results in a soggy crust. I did saute the peppers, just to reduce the crunch factor but really you could just toss those on fresh too.
I love how versatile pizza is. I feel like there’s a thousand and one combinations I need to try. One down, one thousand more to go. This Mediterranean twist on pizza is likely to become a hit in your house. Enjoy!
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- 16 oz pizza dough , homemade or store-bought
- 2 1/2 Tbsp extra virgin olive oil , divided
- 3 garlic cloves , minced
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp dried thyme
- Salt and freshly ground black pepper
- 6 oz fresh mozzarella , chopped into pieces (regular low moisture mozzarella would be fine too)
- 4 oz feta , crumbled
- 1/2 cup chopped bell pepper (any variety)
- 1 cup diced grape tomatoes , halved
- 1/3 cup chopped kalamata olives or black olives
- 1/4 cup chopped red onion
- 1 Tbsp chopped fresh parsley
- Preheat oven to 450 degrees. Place pizza stone in oven and rest 30 minutes. Meanwhile combine 1 1/2 Tbsp olive oil and garlic in a small bowl.
- Spread and shape pizza crust into a 12 - 13 inch round over a sheet of lightly floured parchment paper, while creating a rim along edge of dough. Brush pizza dough evenly with olive oil mixture.
- Sprinkle evenly with oregano, basil, thyme (leaving rim uncovered with herbs) and season lightly with salt and pepper. Top evenly with mozzarella and feta cheese.
- Bake in preheated oven 12 - 15 minutes until crust is golden. Meanwhile, saute peppers in a skillet in 1 Tbsp olive oil over medium high heat until tender (you could also just add them on without sauteing).
- Remove pizza from oven and immediately top with peppers, tomatoes, olives, onion and parsley. Cut into slices and serve.