Sorry meat lovers, I know this is the third vegetarian meal in a row that I’ve posted. I’m really not becoming a vegetarian, it just happened to be three in a row which is actually very rare for me. I am starting to like vegetarian foods more but I could never give up meat.
This Greek Pizza is amazing! Not only that, but it’s also a simple dish to prepare. You may look at the directions for this pizza and wonder why I’ve added all the topping on after baking. The reason I did so is because when I think of Greek food I often think of fresh veggies. Yes, you could add them on prior to baking if you prefer, but why not try out the unbaked veggie version? I also like how adding them after reduces the amount of liquids that cook down from the vegetables that often just sits, soaking over the pizza which results in a soggy crust. I did saute the peppers, just to reduce the crunch factor but really you could just toss those on fresh too.
- 1 (16 oz) homemade or store bought pizza dough
- 2 1/2 Tbsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp dried thyme
- Salt and freshly ground black pepper
- 6 oz fresh mozzarella, chopped into pieces (regular low moisture mozzarella would be fine too)
- 4 oz feta, crumbled
- 1/2 cup chopped bell pepper (any variety)
- 1 cup diced grape tomatoes, halved
- 1/3 cup chopped kalamata or black olives
- 1/4 cup chopped red onion
- 1 Tbsp chopped fresh parsley