Greek Pizza

Greek Pizza

This all feels very high school-ish, but I am going to show you a very profound and moving quote. Not like the quotes that I viewed as deep and meaningful that I used when I was sixteen as my Facebook status. This one has far more truth to it. “You are what you eat. So I am pizza.” No truer words have ever been spoken. Don’t you dare roll your eyes, because I mean come on, pizza is one of man’s greatest inventions. There’s bread, there’s cheese. What more could one person want from food?

Greek Pizza

I love pizza because the dough acts as a blank slate and lets your mind wander. You can literally throw any edible thing on top of some dough and call it a pizza. Candy corn and grape pizza? I don’t see why not. You can also eat pizza cold, which, although cold pizza has never appealed to me before, looked very appealing in the form of this Greek Pizza. I topped a crispy, golden pizza crust with fresh vegetables and, oh yeah, two kinds of cheese. This pizza piles the Greek flavors of tomatoes, cucumbers, kalamata olives, and feta cheese over an already cheesy pizza crust. Better than candy corn and grape pizza, but that’s just me.

Greek Pizza
Prep time
Cook time
Total time
Greek-style tomato, cucumber, and feta pizza drizzled with tzatziki sauce.
Yield: Serves 4
  • 1 (1/4 ounce) packet active dry yeast
  • 2 teaspoons sugar
  • 1½ cups warm water
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • ¼ cup sour cream
  • ½ hothouse cucumber, grated and squeezed dry
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons champagne vinegar
  • 1½ teaspoons extra-virgin olive oil
  • 1½ teaspoons chopped dill
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • ½ recipe pizza dough, recipe above
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella cheese
  • ½ red onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup quartered cherry tomatoes
  • ½ hothouse cucumber, seeded and diced
  • ½ cup pitted kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • Tzatziki sauce, recipe above
  1. Dissolve the yeast and 1 teaspoon of sugar in ½ cup of warm water in a small bowl. Let sit for 3 to 5 minutes, until it becomes foamy.
  2. Combine the flour, salt, and remaining teaspoon of sugar in the bowl of a food processor and pulse a few times to combine. With the machine running, add the yeast mixture and olive oil and pulse to combine. Gradually add enough of the remaining cup of water to form a smooth, wet dough that rides around the sides of the food processor.
  3. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 45 minutes, until doubled in volume.
  1. Stir together the yogurt, sour cream, cucumber, lemon juice, vinegar, olive oil, dill, and garlic in a medium bowl to combine. Season with salt and pepper, to taste.
  1. Preheat the oven to 500°F, or as high as your oven will go. Place the pizza dough on a lightly floured work surface and roll out into a thin 15-inch circle. Transfer to a large baking sheet and drizzle the olive oil over the top. Sprinkle the cheese and red onion slices evenly over the surface of the dough and season with salt and pepper. Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted. Remove from the oven and scatter the tomatoes, cucumber, olives, and feta cheese over the crust. Drizzle the tzatziki sauce over the top and serve.



  1. says

    I didn’t roll my eyes at you… I LOL’ed!! hahaha. I think I’d be quinoa… no joke.

    So yeah, you can count me in for anything “Greek”. I love it all. End of story. AND you made your own pizza dough. Now you’re just showing off! :)


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