Recipe by USA WEEKEND Pam Anderson
"Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza."
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crumbled feta cheese, divided
1 (12 inch)
pre-baked Italian pizza crust
oil-packed sun-dried tomatoes, coarsely chopped
oil from the sun-dried tomatoes
pitted kalamata olives, coarsely chopped
baby spinach leaves
red onion, halved and thinly sliced
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.
Artichoke hearts were very good on this pizza, other than that it tasted like cheesy, olive loaf..or something. I'll stick to takeout.
what a delicious surprise this pizza was. The mayo mix made the pizza extra special. I added 1 fresh tomato in addition to sun dried. And I also precooked the onion before applying to pizza.
4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist, it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough for 10 minutes on this pizza. I used only 1/2 cup of feta and used 1.5 cups mozzaella cheese on the very top. It's best to cover the spinch with the cheese so the spinch won't shrink up too much or burn. I increased the garlic amount too. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. cheese, or omit them entirely. Good white pizza.
This is excellent! The combo of olives, feta, and sun dried tomatoes is jazzy, and it's an easy dish to prepare... and to eat! I'm on a diet these days, so I'll be making this on pitas instead of on a traditional crust...and it'll be just as good! Thanks so much for the recipe...
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.
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.
So good! Everyone went for this yummy pizza. I premade some whole wheat pizza crusts which complemented the dish nicely. DH isn't into onions, so I did w/o them and found it was still great! FYI-Costco sells large containers of Kalamata olives at a great price!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Pizza with Spinach, Feta and Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 261
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