Recipe by Pam Anderson
"Simple yet so flavorful, this pesto based pizza topped with sun-dried tomatoes, spinach, feta cheese and oregano is an easy dinner solution."
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1 (12 inch)
pre-baked pizza crust, such as Boboli
prepared basil pesto
sun-dried tomatoes packed in oil, drained and chopped
torn spinach leaves
red onion, quartered and thinly sliced
crumbled feta cheese
grated Parmesan cheese
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 cheese. Don't like oregano so I skipped that ingredient. I could eat this every day of the week!
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 wheat rust. Mmmmmm
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 crust the family loved, especially with the oregano and basil mixed in, but the feta cheese was not a good choice. It didn't melt. Next time I'll substitute it with whole milk mozzarella and romano... Other than that, great recipe!
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 hot water; added sliced black olives and diced marinated artichoke hearts; sprinkled with 6 oz of mozzarella (just the feta seemed a bit light to me); skipped the oil/Parmesan cheese (actually forgot it; didn't seem a loss). Rave reviews from adult guests (young kids preferred the pepperoni; teenagers liked the Buffalo Style Chicken Pizza the best). Will be making this again in the near future. Thanks for the recipe!
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. Takes alot of prep time chopping up ingredients to get them ready, so allow at least 30-45 minutes for that.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Vegetarian Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 318
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