This Greek Pizza pulls together all the best vegetarian pizza toppings! Roasted tomatoes and peppers, garlic, olives, onions, and butter beans are topped with mozzarella and feta cheese for the ultimate veggie pizza experience!
Greek pizza is my new favorite vegetarian pizza option.
Of course I’ve never actually seen this at a restaurant, that’s why we’re making it at home. Don’t worry, making homemade pizza is actually super easy!
If you don’t want to do all the waiting around for homemade dough to rise, go ahead and pick up a lump of dough from your local grocery store or pizza place. That puts this in the 20 minute meal category!
I feel like some people might be mad about beans on pizza, but I’m going to go ahead and tell you that I don’t care because it is so, so good. Butter beans are 100% the way to go because they’re big and creamy. Plus I’m obviously obsessed with this big little bean.
What is Greek Style Pizza?
Greek pizza is both a style, and a toppings choice. Greek pizza is a little puffier, oilier, and thick, but not as much as a Chicago style.
Greek pizza toppings
- Roasted tomatoes
- Garlic
- Olives
- Onions
- Roasted Red Peppers
- Butter Beans
What kind of cheese to use for Greek Pizza
We’re using two types of cheese. Mozzarella keeps things super melty and comforting while feta gives it that tang that goes so well with the toppings.
Tips for making Greek Pizza
While I’m making my dough, I like to preheat the oven for 2-3 minutes and turn it off. This get the oven warm but not too hot. Once the dough is in the bowl to rise, place the bowl in the warm oven for optimal rising! Be sure to remove it before preheating the oven to cook the tomatoes.
I also like to dust my pan with cornmeal for a little crunch and to keep the dough from sticking. If you prefer, you can rub the pan with oil instead.
This dough recipe makes enough for one large or two smaller pizzas. I used a generous half of the dough for this recipe. You are welcome to use it as you see fit, but may need to adjust the toppings to suit the size.
This Greek Pizza recipe can be customized! Here are a few ideas to get you started:
- Drizzle the finished pizza with a squeeze of lemon juice for a bright, fresh flavor
- Dip pizza in hummus or white bean dip for a protein boost
- Use frozen spinach, defrosted and squeezed of excess moisture in place of the fresh spinach
- Add strips of cooked eggplant
- Drizzle cooked pizza with tatziki sauce
More pizza recipes:
- Onion and Green Pepper Pizza
- Butternut Squash Pizza with Kale
- Pesto Flatbread Pizza
- Spanakopita Pizza Dippers
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Greek Pizza
Ingredients
Pizza Dough
- 1 cup warm water
- 1 package quick rise yeast
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon coarse kosher salt, plus more for the tomatoes
- 1 cup whole wheat flour
- 1 ½ – 2 cups unbleached all purpose flour
- Cornmeal for dusting the pan
Toppings
- 1 cup grape tomatoes
- Olive oil
- Freshly ground black pepper
- 1 cup pizza sauce
- 1 cup canned large butter beans, rinsed and drained
- 1 roasted red bell pepper, cut into strips
- 1-2 cloves garlic, pressed
- ½ cup fresh baby spinach
- ¼ cup sliced red onion
- ¼ cup sliced kalamata olives
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese, about 2 ounces
- Crushed red pepper flakes, optional
- Fresh oregano and thyme, optional
Instructions
Pizza Dough
- In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast. Allow to sit 5 minutes. The yeast should turn frothy.
- Add the olive oil, sugar, and salt and mix. Add the whole wheat flour and mix again. With the motor running, add the all purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
- Transfer the dough to a floured counter or board and knead a few minutes before forming into a tight ball. Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size, about 1 ½ hours.
Greek Pizza
- Preheat the oven broiler and arrange the tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Broil the tomatoes until blistered and wilted, 5-10 minutes.
- Preheat the oven to 450ºF. Dust a large baking sheet with cornmeal.
- Punch the dough down and cut the dough in half, reserving one half for another use. Using your hands, gently stretch the dough into a square a bit before placing it on the baking sheet and continuing to spread it out.
- Spread the pizza sauce evenly over the pizza. Top with roasted tomatoes, butter beans, roasted pepper strips, garlic, spinach, onion, and olives. Sprinkle with mozzarella and feta cheese.
- Bake 11-13 minutes or until the dough is lightly browned and crisp on the bottom and cheese is melted. Slice and serve garnished with crushed red pepper flakes and fresh herbs if desired.
Notes
While I’m making my dough, I like to preheat the oven for 2-3 minutes and turn it off. This get the oven warm but not too hot. Once the dough is in the bowl to rise, place the bowl in the warm oven for optimal rising! Be sure to remove it before preheating the oven to cook the tomatoes. This dough recipe makes enough for one large or two smaller pizzas. I used a generous half of the dough for this recipe. You are welcome to use it as you see fit, but may need to adjust the toppings to suit the size
Ideas for customizing your Greek Pizza
- Drizzle the finished pizza with a squeeze of lemon juice for a bright, fresh flavor
- Dip pizza in hummus or white bean dip for a protein boost
- Use frozen spinach, defrosted and squeezed of excess moisture in place of the fresh spinach
- Add strips of cooked eggplant
- Drizzle cooked pizza with tatziki sauce
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