Greek Pizza
Homemade Greek pizza featuring feta, roasted red peppers, artichokes, olive and basil! This is a delicious weeknight meal made with pantry ingredients.
Updated by Kathryne Taylor on September 2, 2024
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Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave. I could blame the aisles of gourmet chocolate and cheese. Or, the lugging of an overstuffed hand cart as I navigate from the cheese, to the produce section, and back again because I forgot feta. Repeat for tomatoes. Maybe I’m just feeling downright snacky after giving the colorful chips and soda aisle a good, long side eye.
Once my stomach starts growling, I start making circles around the salad bar and hot foods section. I resist, knowing that it’ll inevitably cost me fifteen bucks because I have to get a little scoop of everything. Then I wonder about the Asian tofu bowl, then I see the pizza. Fire dances in the brick oven behind the display and beckons me forward. Pizza trumps tofu yet again.
One day, I ordered a slice of their Greek pizza and sat down, famished, grocery bags by my side, to a transcendent pizza experience. Creamy feta, salty olives, artichokes and roasted red pepper satisfied my hunger and sent my taste buds for a loop.
I’ve been wanting to make a homemade version for quite a while now and finally did over the weekend. The beauty of this pizza (flavor aside) is that you can make it with mostly pantry ingredients and some cheese. You’ll have to turn on the oven for it, but trust me, it’s worth it!
How to Make Greek Pizza
This Greek pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough). Then add the following:
Pizza Sauce
You have a couple of options here. You can use my go-to pizza sauce recipe, which is so easy to make with basic pantry ingredients! Or, use your favorite marinara sauce, either homemade or store-bought.
Dried Oregano
We’ll sprinkle some dried oregano over the sauce since it’s a staple in Greek cuisine.
Part-Skim Mozzarella
Part-skim mozzarella turns more golden and bubbly than fresh mozzarella. Delicious.
Roasted Red Peppers
Jarred or homemade roasted red peppers are perfect on pizza and offer extra flavor. Or, you could use thin two-inch long strips of fresh bell pepper, if you prefer.
Artichoke
Jarred marinated or canned artichoke is an easy addition here. I sliced my jarred quartered artichokes in half again to make bite-sized wedges.
Kalamata Olives
Halved Kalamata olives develop condensed, intense flavor in the oven.
Crumbled Feta
Crumbled feta offers some extra creaminess and tanginess. It’s truly irresistible.
Optional Garnishes
Hot from the oven, I like to top this veggie pizza with torn fresh basil leaves and red pepper flakes.
More Pizzas to Enjoy
Love this recipe? Here are more fun meatless pizzas on Cookie and Kate:
- Arugula-Almond Pesto Pizza
- Barbecue Pineapple, Jalapeño and Feta Pizza
- Broccolini Almond Pizza
- Brussels Sprouts Pizza with Balsamic Red Onions
- Kale Pesto Pizza
- Ultimate Veggie Pizza
Watch How to Make Greek Pizza
Greek Pizza
Homemade Greek pizza featuring feta, roasted red peppers, artichokes, olive and basil! This is a delicious weeknight meal made with pantry ingredients. Feel free to toss on some chopped red onion (¼ cup or so) if that sounds good to you. Recipe yields two 11-inch pizzas.
Ingredients
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
- ⅔ cup easy pizza sauce or marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
- ½ teaspoon dried oregano
- 8 ounces (2 packed cups) grated low-moisture part-skim mozzarella cheese
- ½ cup thin, 1-inch strips roasted red pepper (from about ½ medium roasted red pepper—I used jarred)
- ½ cup quartered marinated or jarred artichokes, halved lengthwise
- 15 pitted Kalamata olives, halved lengthwise
- ½ cup (2 to 3 ounces) crumbled feta
- Optional garnishes: three to four fresh basil leaves, torn into little pieces, and red pepper flakes
Instructions
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
- Spread marinara sauce evenly over the pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle lightly with dried oregano.
- Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!
Notes
Recipe inspired by Whole Foods locations in Kansas City.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This looks amazing. And I happen to have all the ingredients. I know what we are having for dinner tonight :)
I hope you love it, Esther! Please let me know!
Wow this looks so good! It reminds me of a bread that the Greek market I go to has…it’s almost like a foccacia with loads of veggies! This looks fab!
Why have I never tried this one at Whole Foods? I usually go straight for the burrito bar…I think this pizza would taste great with a polenta crust too!
Ooh, I haven’t tried the burrito bar! Polenta crust is genius.
Deciding whether the crank up the oven in the middle of summer is always a tough decision, but this definitely looks like you made the right call. Beautiful!
Hi!
I love your recipes! Where can I find the nutritional values? I follow Weight Watchers, thank you!
Nancy
Hi Nancy! I’m sorry, I don’t provide nutrition values, in part because I offer so many variations within my recipes. Please feel free to run the recipes through a recipe calculator like myfitnesspal.com!
Great topping choices!
Any thoughts as to a gluten free version I can make my Daughter for her Birthday please. Love the site BTW even though I’m a meat loving carnivore :-)
Hi Steve! So glad to hear you’re enjoying my recipes. :) I haven’t attempted a gluten-free pizza dough. Most of the recipes I’ve seen require a few different GF flours, so a mix might be easier. Bob’s Red Mill makes one (here), but I haven’t tried it!
We made pizza this weekend also! I love making pizza at home– so customizable and much lower in sodium. I made a homemade crust using my bread machine, and it cost just pennies.
I don’t even let myself shop at whole foods anymore because I know I will leave spending a fortune on things I probably didn’t really need! But I do miss their amazing salad and hot bars! Pizza is a weekly occurrence in my house and I think this Greek pizza needs to make an appearance soon :)
I think so, too! Hope you love it, Izzy!
Yum! I basically made this exact pizza last night for dinner except I used a cauliflower based crust!
That sounds awesome!
I thought I was the only one who got sucked in by all the yummy food in Whole Foods every. single. time. I’ve never had the greek pizza, but I think that’s about to change. Pinned!
I mean, how can we not get sucked in by that delicious food?!
The hot foods bar and pizza station at Whole Foods gets me every time. This pizza looks so great – loving the thin crust and Greek veggies. I know an Atlanta vegetarian restaurant that makes a pizza very similar to this (pretty much everything is the same, sans roasted red peppers), so now I’m tempted to try it at home!
Right?! I can hardly resist. Hope you’ll give this pizza a try!
Just wanted to let you know that I made this for dinner last night – and it was delicious! Thanks for the great recipe :)
Hooray! Thanks, Alexa!
This pizza sounds wonderful! I’m wondering if this one can’t be made in an electric skillet. Somebody posted a recipe for doing that on Facebook a while back, and my version of that pizza has become a staple for us. The original recipe called for a very expensive stove-top pan, which is totally not needed. The original recipe is from the Chef’s Toolbox. What has worked for me in the electric skillet is using 325º to start and then going down to 225º. Greek toppings would be perfect.
Thanks, Susan! I’ve never experimented with skillet pizzas, but I bet Greek topping would go great on your version!
Your crust looks so perfect!! And this flavour of pizza is fabulous too :)
Yum yum yum! This looks amazing! I love artichokes. And feta. And basil… basically ALL of this <3
Mediterranean flavors are some of my favorites!!
I’ve been on a homemade pizza kick and these Greek-inspired toppings are perfection!
I love Whole Foods brick oven pizza too! Do you think frozen artichokes would work as well (defrosted of course)? I have some left from making your spinach artichoke enchiladas this weekend, which are delicious!
I don’t see why not! So glad you enjoyed the enchiladas!
I’m all too familiar with the chip aisle side-eye. This pizza looks so amazing, especially the crust. Looks like it came from a woodfire oven!
When I’m in Whole Foods I find myself circling from self serve food, custom sandwich counter and pizza. Decisions, decisions. This pizza looks amazing, adding it to my pizza repertoire.
So simple, so genius!! I feel the same way about your blog as you do about Whole Foods – I may click on feeling totally satiated from breakfast, but a few minutes later and I’m in desperate need of a snack :P (Greek pizza perhaps?)
Haha! Thank you, Sophie!
I must admit, I haven’t found yet the perfect pizza dough recipe, but I love your version, especially that is has parmesan in it – I will give it a try these days :)
This pizza looks amazing!!! Love all of the ingredients!! And your trip to Whole Foods sounds a whole lot like my trips….down to the $15 sticker price for sampling the hot food/salad bar.
I agree that whole foods is way too distracting. I always spend WAY more than I need to, but it is so worth it. Also, making this immediately. Love the combination of flavors and will probably go on a zucchini pizza crust (I have WAY too many!)
How is homemade pizza so good? This sounds amazing. I would like some right now, for breakfast, please. :)
Pizza for breakfast is the best!
Heehee…Sounds a lot like me. I taste something out at a restaurant or some place like Whole Foods, then I go home and recreate it. lol
Thanks for sharing your creation. :-)
Nothing wrong with that! :)
I know the feeling of being totally sucked in by the fancy gourmet chocolate and cheese sections well! Absolutely obsessed with this Greek Pizza, making this soon!
I just watched you get sucked into the cheese section on Snapchat! Loved it!
I find it so hard to resist the Whole Foods hot bar also….and FORGET ABOUT THE PIZZA. I have to avert my eyes and pretend it’s not there. This rendition of their greek pizza sounds so good! So many of my Mediterranean favorites on one pie.
I made this for dinner last night with a spelt, yeast free dough and it was delicious! I’m very tempted to just make it again tonight!! ;-)
Hooray! Thank you, Jane!
Seriously – what IS it about that Whole Foods hot bar that means a tiny scoop of everything adds up to a $15 lunch? They’re doing a mean business in there…but they keep roping me in! Love the flavors in this pizza – what a great idea!
This looks really amazing! I can’t wait to try it! Reading about Whole Foods reminds me of a random tidbit: did you know that grocery stores that guide the shopper to walk in a counterclockwise direction gets the shopper to spend more money versus if it was arranged in a clockwise direction? Not sure if your Whole Foods is arranged this way, but I found this pretty interesting. :)
Huh! That is interesting!
Hi Kate! Do you know of a vegetarian feta cheese brand? I usually buy Trader Joe’s feta, but I recently found out it is not vegetarian.
Bummer!!! I didn’t know that about TJ’s feta. Organic Valley is the first brand that jumped out to me on this list.
Hi, Kate thanks for this recipe.It looks lovely plus with very minimal ingredients.Love the look and uniqueness.Will surely try it.
Made this for dinner last night and it was delicious! great for breakfast this morning too!
Woohoo! I sure do appreciate your comments, Deepthi. :)
Hey I would just like to know what makes this pizza a Greek pizza? Seems interesting and delicious! Thank you!
Hi Helen! The only Greek aspect of this pizza is in the toppings—artichoke, red pepper, olives, feta, etc. :)
I made this for lunch today – another hit!
Love this and every single recipe I’ve tried from your website! Thanks for inspiring healthy eating, Kate! My fav is the artichoke and spinach lasagna :) Wish I could post of photo of this delicousness!
Love love love
All your recipes
We are a family of 3 vegetarians and 2 vegan
Love your recipes, they’re life saving !!!
You’re so sweet, V! Thank you for your review.
OMG!
This is so wonderful. We’ve been suffering withdrawal from the Greek salads we’d become accustomed to in Chicago. I cheated using a pita bread for the crust. Our toaster oven leaves a much smaller mass to cool down during the hot summer, and beyond. Here in NOLA we’ve sometimes run the A/C on Christmas!
One suggestion, I added pepperoncini. We use them a lot! If you have a Big Lots nearby, I strongly recommend their house brand. They are very reasonable and imported from Greece! In a taste test with any others I’d surely pick the Big Lots brand. It was shocking to me that they have many products that are house brand and excellent.
I do love pepperoncini! Thank you for sharing, Yuana.
Made this yesterday, and my boyfriend and I loved this! I had leftover artichokes, roasted red pepper and feta after making it, so I used it as filling in your hummus quesadilla recipe today :)
I have never written a comment on a recipe. This is the BEST GREEK PIZZA recipe I have ever eaten. I had most of the ingredients and what I didn’t have I figured I could improvise. First of all I had 3 pitas I needed to use up and some leftover tzatziki sauce. I had no artichokes so I used a plum tomato instead. Everything else was the same except a few drops of balsamic vinegar after the basil. It was delicious!! I loved the pita for the crust. Thank you for your recipe. It inspired me to try this.
This is a 5 star for sure!