Greek Vegetarian Pizza

Greek Vegetarian Pizza

20

"Simple yet so flavorful, this pesto based pizza topped with sun-dried tomatoes, spinach, feta cheese and oregano is an easy dinner solution."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 652 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1348 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position and heat oven to 450 degrees F (230 degrees C).
  2. Place crust on baking sheet and spread pesto on pizza. Top pizza in the following order: tomatoes, spinach, red onion, feta, and oregano. Bake until spinach wilts and cheese starts to brown, about 15 minutes.
  3. Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve.
You might also like

Footnotes

Reviews

20

Oh Yum! Had to make a few changes: Followed the recipe except used fresh sliced tomatoes plus frozen to thrawed spinache instead and added a little bit of shredded mozzarella over the feta chee...

Yummy. This has a high fat content, but most of it is good fat.

Tasty. We tried this just a few weeks ago and have already made it twice since, using pitas instead of Boboli crust (we tend to have more pitas around than Bobolis).

I loved it! But it was a bit oily. Next time I'm going to try to absorb some of the oil from the sundried tomatoes with paper towel before placing them on the pizza. And I recommend whole whea...

After activating the yeast I allowed it to rise (put it in the oven for 45 minutes to keep it warm; no temperature) and pounded it down. I let it rise one more time and then went to work. The ...

Wonderful flavors. I added some fresh chopped basil after baking. We will enjoy this often.

Most excellent! One of three pizzas I made for Pizza Night. Minor changes: made my own crust and did not pre-cook it; rather than oil-packed sun-dried tomatoes, used dehydrated ones plumped in...

Delicious. My Amazing Whole Wheat Crust (from this site) was a little tough and maybe it is because I used bread whole wheat flour and not pastry flour. A tasty vegetarian option for pizza. Tak...

This recipe is excellent!!! I made this with a homemade crust, and it turned out beautifully. It made my house smell like a fancy pizzaria..I wouldn't change a thing about this recipe, and I w...