Skip to content

Greek Pizza with Feta

    Greek Pizza with Feta

    Mediterranean flavours abound on this feta-topped Greek pizza. Add some vibrant vegetables on top and you have a pie that will win over picky eaters.

    Greek Pizza with Feta is a crowd-pleaser because of its medley of vibrant veggies and substantial taste. Nothing beats the harmony of salty olives and feta with the tang of feta and the freshness of tomato and artichoke hearts. This is our go-to pizza place since we adore a good vegetable pizza. I guarantee it will be the talk of your pizza party!

    Greek pizza toppings (including feta)

    Greek pizza is just the traditional Italian pizza pie with Mediterranean-style toppings; it has nothing to do with Greece. This pizza, with varying ingredients, is served in a wide variety of restaurants and pizzerias. We’ve tailored this one to include the toppings that we think are essential on a Greek pizza, but feel free to experiment with your own combinations. What you’ll need is listed below.

    • Below are some of our favourite pizza doughs and sauces: Best Pizza Dough, Thin Crust Pizza Dough, and Pizza Oven Dough Make sure you try this essential Homemade Pizza Sauce! In terms of taste, it’s unparalleled (we promise)
    • The shredded mozzarella acts as glue, binding the dish together.
    • Feta cheese: you need feta cheese! It’s the finishing touch that gives the pie the perfect salty flavour.
    • Young spinach
    • Olives stuffed with Kalamata nut paste (optional)
    • Hearts of artichoke
    • Onion, red
    • Tomatoes, cherry
    • The use of dried oregano
    • Toppings of fresh basil

    Once again, feel free to alter the recipe to your liking if you’d rather have other toppings on your Greek pizza. Sun-dried tomatoes, roasted red peppers, cured meats, or poultry are some of the other possibilities.

    When making pizza dough

    What makes for the perfect Greek pizza? Tomato sauce and dough for pizza cooked from scratch. We have perfected various types of pizza dough over the years, but our go-to for producing fantastic artisan pizza remains the first one we ever created. Use a pizza stone for the finest results. You may also choose for one of our other pizza dough preparation options, such as a pan pizza with a thicker crust or a huge sheet pan pizza that serves as the base for three individual pizzas. The available pizza crusts are as follows:

    • The Gold Standard for Pizza Crust! When baked on a pizza stone, this dough yields a medium-sized pizza in the artisanal style. The dough may be easily transferred to the stone with the use of a pizza peel (see below).
    • To make a thin crust pizza, this dough may be rolled out instead of stretched.
    • Cooking Pizza Crust: You got a pizza oven, huh? If you want a good dough recipe, try this one.
    • Pan Pizza Perfection: Use a cast-iron skillet to bake your pizza. Although it may take a bit longer, no additional equipment is needed. Produces a single medium pizza.
    • The Best Sheet Pan Pizza Ever! This recipe yields enough dough for three standard pizzas, making it ideal for feeding a big group.

    Always use pizza sauce you’ve prepared from scratch.

    You know what makes this pizza really Greek? homemade pizza sauce! You could use store-bought sauce if you really had to, but creating your own is far better. It has a wonderful taste! Take note of the following:

    • Tomatoes and garlic cooked over an open flame are magical. You just need a taste to proclaim its greatness. You can taste the delicious smoke of fire roasting in these canned tomatoes. They’re worth the effort to track them since they’re crucial to the final taste. It’s becoming more common to see them beside the canned tomatoes at your local supermarket, and there are a number of brands to choose from.
    • Blend for 5 minutes, and it’s ready to eat! Throw everything in a blender and pulse until smooth; no need to boil. One of our most popular online recipes is this one.

    Equipment for cooking pizzas

    The following equipment is used for cooking the conventional pizza dough recipe. No additional equipment is required for the pan pizza or sheet pan pizza recipes up top.

    • Stone pizza ovens produce a crust that is both crisp and chewy because to the high temperatures required. Check out our suggested pizza stone and read more on its maintenance below!
    • Peel for pizza: A pie is transferred from the peel onto the baking stone using the peel as a paddle. Either this normal pizza peel or this pizza peel for the conveyor belt is what you need.

    Complements for feta-topped Greek pizza

    To what should you add Greek pizza, and what would you add to it? Prepare a large salad and pile it high on a dish, then top with a thick piece of cheese. The creamy pie is best served with a variety of salads and vegetables. To complement your pizza, try these delicious additions:

    • Pick up some Greek or chopped salad.
    • Try this Green Goddess dressing on Romaine lettuce.
    • Choose the Caesar Salad with Kale.
    • Indulge in some classy Parmesan-fennel or Parmesan-endive salads with orange.

    Vegetarians may feel safe making this feta pizza.


    • A third of a cup of homemade pizza sauce
    • 1/25th of an olive
    • Two cups of spinach, either baby or chopped
    • Just a little bit of salt and garlic powder, maybe a pinch
    • Four sliced Kalamata olives (optional)
    • Chopped artichoke hearts, about a quarter cup
    • Fifteen red onion slices
    • Approximately 4 cherry tomatoes, sliced in half
    • 1/2 cup of mozzarella cheese, shredded
    • Half a cup of feta cheese
    • A quarter of a teaspoon of dried oregano
    • 4 leaves of basil (optional)


    1. Prepare the pizza crust: For the dough, you may use either the Best Pizza Dough, the Thin Crust Pizza Dough, or the Pizza Oven Dough recipes. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.)
    2. Pre-heat the oven to 500 degrees Fahrenheit and put a pizza stone inside. OR fire up your pizza oven (here’s the one we use).
    3. To prepare pizza sauce, Prepare the Pizza Sauce from Scratch. (About a third of a cup will do for the pizza; you can store the rest of the sauce in the fridge for up to a week.)
    4. Make the garnishes: Lightly heat the olive oil in a skillet. Throw in the spinach, along with a touch of salt and a bit of garlic powder. Cook the spinach for 2 minutes over medium heat, or until it wilts. Cut the Kalamata olives in half, the artichoke hearts into small pieces, the red onion into thin slices, and the cherry tomatoes into small wedges.
    5. Preparing to bake a pizza: When the oven is hot, sprinkle cornmeal or semolina flour on a pizza peel. (You may use the back of a rimmed baking sheet or a rimless baking sheet if you don’t have a pizza peel. However, purchasing a pizza peel is money well spent. See How to Stretch Pizza Dough for details on how to shape the dough into a circular. Then, transfer the dough on the pizza peel with care.
    6. Coat the dough with a little coating of pizza sauce. Throw in some mozzarella. Spread the spinach on the plate, then sprinkle over the olives, artichoke hearts, red onion, and tomatoes. The feta cheese and dried oregano should be sprinkled on top. You may season it with a bit of kosher salt and some freshly ground pepper.
    7. Carefully slide the pizza off the peel and onto the prepared pizza stone. Five to seven minutes in the oven should be plenty to get a golden brown crust and melted cheese (or 1 to 2 minutes in a pizza oven).
    8. It’s best to wait a minute or two after the pizza has finished baking before topping it with basil (whole leaves, lightly torn, or thinly sliced). Cut into pieces and serve straightaway.
    Pizza Recipesclick here