This Greek-inspired pizza brings all the Mediterranean goodness with fresh veggies, artichokes, and that signature bite of tangy delicious feta cheese. It’s a tasty meatless option that’s perfect for any pizza night. Whether you’re using store-bought dough or making your own, this recipe is super easy to pull off.
Get all of our best tips and tricks for pizza with our Ultimate Guide to Pizza!
Why Our Recipe
- Mediterranean flavors with fresh veggies and feta for a delicious meatless pizza.
- Easy to make with store-bought or homemade dough.
Dough Options
You can use store-bought dough for convenience, or make your own if you have the time. Most grocery stores carry fresh or frozen dough in the bakery section. For homemade, our refrigerator pizza dough provides the ultimate option for convenience. Mix up dough (no kneading required) and keep it in your fridge for up to 2 weeks! Our easy homemade pizza dough is another great option for classic homemade dough. Or you can go all-out with our Italian-style pizza dough which creates the perfect thin crust.
Ingredient Notes
- Pizza Dough: You can use store-bought dough or make your own.
Pizza sauce: A traditional red pizza sauce works great here, but feel free to switch it up with pesto or garlic-infused olive oil for a different flavor profile. - Mozzarella: Pre-shredded works fine, but shredding a block of mozzarella will give you a smoother melt.
- Baby Spinach: Use fresh baby spinach leaves for best results.
- Artichoke Hearts: Canned or jarred artichoke hearts work perfectly for this recipe. Just make sure to drain them well.
- Kalamata Olives: If you can’t find them, regular black olives work as a substitute, but they’re milder in taste.
- Grape Tomatoes: Halve them for easier eating and even distribution across your pizza. You can also use cherry tomatoes if you prefer.
- Red Onion: Thinly slice your red onion for best results.
- Roasted Red Bell Peppers: You can roast your own or use jarred peppers for convenience. Once again, drain well.
- Feta: Crumbled feta adds that signature tangy Greek flavor.
- Fresh Basil: Brings a fresh herby finish.
Switch up the Sauce
Play with the flavors of this pizza by changing up the tomato-based red pizza sauce that’s traditional and use pesto, a white bechamel sauce, or simply brush the crust with garlic-infused olive oil or garlic butter.
Pizza Pans
We have a few tricks up our sleeves and a whole lot of opinions. When it comes down to it, we recommend using either a perforated pizza pan or using a pizza stone. We’ve got some affiliate links in here that link to the products we personally use.
- Standard Pizza Pan: a perforated pizza pan will provide the very best crust because it allows for airflow to crisp up the bottom.
- Pizza Stone: we love using a pizza stone for that perfect Italian-style crust. You’ll just need to master the art of using a pizza peel. The key is to dust the peel with a fine layer of cornmeal. Roll out the pizza, or toss it if you dare, and then transfer it to the peel. Give it a little shake to make sure no spots are sticking before you add your toppings. It’s a lot easier to unstick a spot and add a little more cornmeal before the toppings get added on.
Make Shift Pizza Oven
When ready to bake, slide the pizza onto the stone (or your perforated pizza pan) and close the oven. Change the oven setting to broil to create a top heat. The pizza stone or airflow will cook your pizza from the bottom with the residual heat and the broiler heating element cook the top. Keep a close eye on your pizza and let bake until the toppings begin to brown.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
Reheat in the oven at 350°F oven for 8-10 minutes, or until heated through. For a crispier crust, place the pizza directly on the oven rack.
Reheat in the microwave: Place a slice on a microwave-safe plate and heat in 30-second increments on high, until warm.
Reheat in an air fryer: Reheat pizza in an air fryer at 350°F for 2 minutes to maintain a crisp crust.
I used a gluten free tortilla wrap I “fried” to make tan because I couldn’t find a gluten free pizza crust. This was very very good. Thank you! I make Greek salads with quinoa often and never thought of making a pizza.
Love your site. You have always been my go to person and site.
Can this be baked on a cookie sheet? I don’t have a pizza stone and avoid recipes where you cook on the rack for fear of spillage which is terribly difficult to get off these new supposedly self cleaning ovens.
Yes, you can bake on a cookie sheet. Lightly grease the pan before adding your dough.