Spring has arrived here in Florida, and lately I’ve been craving all sorts of fruits, vegetables and salads with this warmer weather. Some times though, a salad can be a bit “blah” and not so exciting to eat, especially on the weekend when pizza is typically calling my name. This Greek Salad Pizza is filled with fresh and bright ingredients, and is a healthy alternative to the traditional saucy, cheesy pie. The base is a thin and crispy crust, which is piled high with a simple, but delicious Greek salad. The salad is tossed in a light yet flavorful vinaigrette that brightens the pizza with its hints of lemon flavor.
If you’re a fan of Greek Salad, you will love this pizza. It’s all of the same ingredients and flavors, but instead of a salad you get pizza! Kind of awesome, right? Arugula, kalamata olives, cherry tomatoes, red onion, feta and mozzarella cheese are tossed in a Greek style dressing before topping the thin and crispy crust. It’s a fresh, flavorful and fun way to mix up pizza night.
1/2 lb. fresh pizza dough
1 tbs. extra virgin olive oil, divided
salt and pepper
1/2 cup shredded mozzarella cheese
2 cups fresh arugula
1/2 cup sliced cherry tomatoes
3 tbs. chopped red onion
1/4 cup sliced kalamata olives
1/4 cup feta cheese, crumbled
Favorite Greek salad dressing
- Preheat oven to 425 degrees F. On a lightly floured surface, roll out the pizza dough until it is about 1/4″ thick. Brush half of the olive oil on one side of the dough and sprinkle with salt and pepper. Place the oiled side down on pan and bake for about ten minutes or until lightly browned.
- Remove the dough from the oven. Sprinkle the mozzarella cheese evenly over the top. It will melt as the dough is still warm.
- Spread the arugula, tomatoes, red onion, olives, and feta evenly over the pizza. Drizzle as much of the vinaigrette as you desire over the pizza.