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Introduction
The Greek Salad Pizza is a perfect example of culinary fusion that marries the best of Mediterranean cuisine with the global favorite, pizza. This dish traces its roots to the health-conscious food trends of the early 2000s, when chefs began experimenting with lighter, more nutritious versions of classic comfort foods. The combination of a Greek salad – a staple in Greek cuisine for centuries – with the universally loved pizza creates a dish that's both familiar and excitingly new. Traditionally enjoyed in the warm summer months when vegetables are at their peak freshness, this pizza has become a year-round favorite for those seeking a balanced, flavorful meal that doesn't weigh them down.
Ingredients
• 1 (12-inch) whole wheat thin pizza crust
• 2 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1 medium cucumber, diced
• 1/2 cup kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon sea salt
Step 1:
Preheat the oven to 425°F (220°C). Place the whole wheat thin pizza crust on a 12-inch baking sheet or pizza pan.
Step 2:
In a small bowl, mix 1 tablespoon of olive oil with minced garlic. Brush this mixture evenly over the pizza crust.
Step 3:
Bake the crust for 5 minutes to partially cook and crisp it up. Remove from oven and let it cool slightly.
Step 4:
While the crust is cooling, prepare the toppings: halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and halve the kalamata olives.
Step 5:
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
Step 6:
Arrange the prepared vegetables and olives evenly over the partially baked crust.
Step 7:
Sprinkle crumbled feta cheese over the vegetables.
Step 8:
Drizzle the prepared dressing over the pizza.
Step 9:
Return the pizza to the oven and bake for an additional 8-10 minutes, until the crust is golden and the cheese is slightly melted.
Step 10:
Remove from the oven and let it cool for 2-3 minutes. Scatter torn fresh basil leaves over the top before serving.
Q: Can I make this pizza ahead of time?
A: It's best served fresh, but you can prepare the toppings in advance and assemble just before baking for a quicker meal.
Q: Is this pizza suitable for vegans?
A: As is, no. But you can easily make it vegan by omitting the feta cheese or using a vegan cheese alternative.
Q: Can I use a regular pizza crust instead of whole wheat?
A: Yes, you can substitute with any preferred pizza crust, but cooking times may vary slightly.
• For a gluten-free option, substitute the whole wheat crust with a gluten-free pizza crust.
• Use high-quality extra virgin olive oil for the best flavor.
• If fresh basil is unavailable, substitute with 1 teaspoon dried basil.
• For a vegan version, replace feta with a plant-based alternative or omit and increase the olives for extra saltiness.
• Choose firm, ripe tomatoes and cucumbers for the best texture and flavor.
• This recipe contains gluten (wheat) and dairy (feta cheese). It is suitable for vegetarians but not vegans without modifications.
Slice the pizza into quarters and serve immediately while still warm. Each quarter serves as one portion.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes for best results.
Prepare all toppings while the crust is pre-baking to streamline the process. Have everything ready before assembling the pizza for efficient cooking.
- Don't overload the pizza with toppings to ensure the crust stays crispy
- Use room temperature feta for better melting and flavor distribution
- Add the fresh basil after baking to preserve its bright flavor and color
For a spicier version, add some crushed red pepper flakes before baking. To make it more substantial, add grilled chicken or shrimp on top after baking.
Pair with a crisp white wine like Assyrtiko or a light beer. For a non-alcoholic option, try sparkling water with a splash of lemon.
Best in summer when fresh tomatoes and cucumbers are at their peak, but can be enjoyed year-round.
Contains gluten (wheat) and dairy (feta cheese). May contain traces of nuts depending on the pizza crust used.
