Reviewed: Oct. 30, 2009

Made this at a party and it went over extremely well! There were no leftovers at all! I will be making this again.

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Joshua

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

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Reviewed: Oct. 29, 2009

I made this pizza for company and everyone raved about it. The only additions that I made were I added chicken and red pepper flakes. I will make this again.

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grandmaof24

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

The best pizza I have ever had. My boyfriend was skeptical of a spinach pizza, but I will have no problem convincing him to eat this pizza in the future.

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Jes

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Reviewed: Oct. 10, 2009

Artichoke hearts were very good on this pizza, other than that it tasted like cheesy, olive loaf..or something. I'll stick to takeout.

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ginavee

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Reviewed: Sep. 19, 2009

this was a gourmet pizza- very good- I am thinking of having a gourmet pizza night for our friends and will add this one as the veggie one for those who do not eat meat. Both my 5 and 7 year old loved it.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

I LOVE this pizza! I added some oregano to the feta/mayo mixture as well. I had green onions so I used them instead of white and added a little mozza to the topl. I make this every time I crave pizza now. (If you make your own crust, its nice to put some basil, rosemary and oregano in the dough as well. Amazing aroma while its baking!)

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ginadt

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 19, 2009

Made this recipe as directed, except I added a bit of mozarella. I didn't like the mayo sauce. It just had a weird taste, but that's just my opinion. I wish I would've gone with a red or garlic sauce. I think it has the potential to be a really great recipe, but not with the mayo. I will def. try it again minus the mayo.

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Anna

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

READ THIS!! Pizza recipes are very forgiving and if you have spinach in the garden that needs to be used, this is a perfect recipe. I live in a town of 500 so the sun-dried tomatoes, kalamata olives, and feta cheese mean a 50 mile round trip to the store. That wasn't going to happen . S0 ... I made my own crust using the previously mentioned Jay's Signature Pizza Crust Recipe, used the tomato-basil feta I had on hand and enhanced it with shredded mozarella, substituted bruschetta for the tomatoes and garlic, cut back on the oregano, and used the spinach from my garden. The only real recipe ingredients I had was the olives, onions, and oregano. I have now made it two times, both times using my pizza stone and it has turned out terrifically.

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madame

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Reviewed: May 29, 2009

This recipe is so easy and delicious!! I made this last night and was amazed at how fast it all came together! I added some more Oregano and then some Rosemary and Thyme leaves. It was great! I will definitely make this again...soon!

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learn2cook

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Over all pretty good. I think when I make this again I will cut the amount of feta down though, probably by half. I like feta as much as the next girl, but I think this was just too much. Also maybe I'll make the mayo/garlic/feta sauce ahead of time and let the flavors meld some. Maybe with these minor tweeks it'll gain 5 stars :) Thanks for the recipe!

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MCCARTNEY4175

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: May 20, 2009

I love the flavors of this pizza. The fact that it is so fast and easy too gives this recipe 5 stars! I was wary of using the mayo, but found that once the pizza came together, there was no mayo taste at all, it just tasted like a white sauce. I added a can of quartered artichoke hearts, as another reviewer suggested. And I used regular sliced black olives to cut costs (the ingredients of this pizza are already spendy enough, I've found).

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 19, 2009

I was trying to find a recipe to make with the little we were working with in our fridge, and this seemed a perfect fit especially since it was quick and easy. My husband loved it and said that he wants to add this into our meal rotation. I made my own dough from the pizza dough I recipe on this site. We unfortunately didn't have olives, so I only topped it with spinach. My husband wants artichokes and olives next time. Will definitely be making many more times! Thank you for sharing

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danasweets

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Living In: Loma Linda, California, USA

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Reviewed: May 13, 2009

This was great. I used pizza dough from my favorite pizza place instead and just baked it a bit before putting the mayo mixture on. Next time I might use a little less oil. Otherwise it was perfect!

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Andrea

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Reviewed: May 13, 2009

this was great! i just made it last night, and a couple of friends stopped by and tried it, too. they loved it and are now asking me for the recipe. :) the taste is just a little strong for me, but my husband absolutely loved it. maybe more spinach next time... thanks so much!

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AbbyJean

Cooking Level: Beginning

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Reviewed: Feb. 18, 2009

5 Star Pizza. I rolled out a refrigerated pizza crust, baked to crisp it (don't forget to poke holes in it), then added the toppings. The mayo mixture is a must for the pizza, even though it may sound odd. My last change was to the spinach... I tossed it with a red wine vinaigrette (since I didn't have the sun-dried tomatoes) and then topped the pizza.

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Graugeist

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Nov. 30, 2008

My boyfriend and I LOVE greek pizza, we tried this last Friday-this was excellent. The sun dried tomatoes are great, was also a little skeptical of the mayo, but found it gave good flavor. We used Boboli for the crust.-Don't think we'll be ordering pizza out anymore!

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normajean

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Reviewed: Nov. 2, 2008

Great recipe! A regular go-to in our house. The only time we tweak it is to replace the sun-dried tomatoes with a few capers.

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64spoons

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jun. 20, 2008

I gave this recipe a try despite my reservations about using mayo for the sauce. The pizza was good - nothing that tantalized my taste buds though. I made homemade pizza dough and topped the unbaked crust with the sauce, toppings (I added artichoke hearts - this was a welcome addition) and baked for 10 minutes... added the spinach and feta and baked another 10 minutes until cheese was beginning to brown/bubble. Although the mayo sauce wasn't bad - I feel that a garlic/olive oil sauce may have really given the pizza the flavor it needed to stand out. Also - a little mozzarella would have been nice too - it was a bit too much feta in my opinion. This is a good recipe for someone looking for something new.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 10, 2008

I didn't have all the ingredients so I improvised: sprinkled olive oil on a mini-pita, topped with the mayo mix, then a fresh tomato slice, sprinkled with dried basil and feta. The mayo mix is a great base for a greek pizza.

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Cheryl E

Cooking Level: Intermediate

Home Town: Cerritos, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 1, 2008

This is good, and pretty close to my recipe. My family has an obsession with anchovies so...We buy a crust and use Emrils "Putanesca Sauce" Wich is amazing. Then add cheese and the kalamata olives wich we also get at Costco:) and anchovies, and feta of course. Pretty much the best pizza ever. Seriously just try the putanesca it is sooo good.

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james

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Greek Pizza with Spinach, Feta and Olives

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