Greek Salad Pizza

May 16, 2016

This pizza....is summer in one bite.

I'll tell you how it happened. 

 

So Friday - I was craving a Greek Salad, so I ordered one for lunch at work. Hit the spot.

 

Then....over the weekend - I just kept craving greek salad, so I went to the grocery store and got a ton of spring mix, feta...olives....you know the key components. 

 

And then all of a sudden, it hit me yesterday afternoon. 

Greek. Salad. PIZZA.

 

It totally worked.

Most of the ingredients go on at the very end. So you just need a basic pizza like so.

 

Olive Oil...Cheese...Onions...Garlic. Easy! 

But before putting the pizza dough in the oven...i put a few dashed of balsamic vinegar sporadically on the pizza dough. 

 

Boy did that really come thru for me. It really added a depth of flavor but not overpowering. 

Then top with all your salad ingredients!

Simple!!

 

This is my second salad pizza, the first one I had ever made was a grilled caesar salad pizza - that one was to die for. You'll have to check that one out too.

 

Playing up pizza is so easy and so fun! Don't be afraid to go out side of the box!

I didn't use any kind of dressing on this. I just simply dressed with fresh olive oil at the end. You can certainly use a dressing of your choice if you'd like. 

 

But I think the olive, cheese and onions really give such flavor that you don't even miss the dressing!

 

 

 

Ingredients:

  • Pizza Dough Recipe (1/2 the dough)   

  • 1 Tbs olive oil

  • 1Tbs balsamic vinegar

  • ¼ Spanish onion sliced into thing rings

  • Provolone Cheese

  • 4 garlic cloves smashed and roughly chopped

  • 1 sprig of fresh rosemary

  • Fresh Basil

  • Handful of spring mix

  • ¼ c kalamata olives ( ½ smashed, ½ left whole)

  • 2 Tbs feta cheese

  • Thin slices of red onion

 

Directions:

  1. Preheat the oven to 475 degrees – preheat with Pizza Stone in oven (if you have one – if not just use a baking sheet)

  2. Using half the pizza dough recipe, roll out the dough on a pizza peel or floured countertop to desired shape and thickness.

  3. Place the provolone cheese on top, the sliced Spanish onions, smashed garlic and 1 Tbs of balsamic vinegar.

  4. When oven has preheated, slide the dough onto the peel/baking sheet (make sure to use enough corn meal if using a baking sheet to prevent any sticking)

  5. Bake until pizza crust is slightly browned and cheese is bubbly.

  6. Take out – let cool for 10 minutes (so the spring mix doesn’t wilt right away)

  7. Sprinkle over fresh thyme, & basil.

  8. Place a handful of spring mix ontop, red onion slices, Kalamata olives (plus some of the juice), and feta.

  9. Slice and ENJOY!!!

 

 

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