It all started with the creamy feta.
That feta has dominated the last few months of my life. It’s been the reason for splurges, minor kitchen disasters and an obsession with roasting peppers without gloves. I’d rather risk a burnt fingertip than miss out on a tangy, creamy dip.
As summer winds down I’ve been craving carbs — a cozy, comforting kind of hunger that feels appropriate as the season changes. Carbs for game day, for jeans and sweatshirts, or simply because nothing beats bread, chips and soft pretzels when snack time calls.
And really, most anything can become dinner when it’s piled on pizza.
I often put bacon or chicken on pizza. Sometimes I get wildly sweet with strawberries, chocolate and frosting. Vegetables work too, as long as they’re roasted until caramelized and buried under plenty of provolone.
Recently I was craving classic Greek flavors — feta, spicy garlic, artichokes, briny olives and lots of bread. A salad wouldn’t cut it, so I turned those flavors into a pizza. With a crispy crust piled high, I expected to hoard it for myself. Instead my husband ate most of it in a day, which was surprising and oddly satisfying. If he loved it, you will too.
Greek Pizza
makes one pizza
1 batch of your favorite pizza dough
1/2 batch of creamy feta
1 head of garlic, cloves removed and peeled
1 tablespoon olive oil
1/4 cup fresh dill
3/4 cup freshly grated mozzarella cheese
1 (15-ounce) can artichoke hearts, chopped and drained
1/2 cup chopped kalamata olives
1/2 red onion, thinly sliced
3–4 campari tomatoes, cut into wedges
1 roasted red pepper, sliced
Prepare the pizza dough according to your recipe. If you haven’t already made the creamy feta, do that now or beforehand. While preparing the feta, toss the loose garlic cloves with a little olive oil and roast them for about 15 minutes to mellow their flavor. Pat the artichokes dry with a dish towel to remove excess moisture.
Preheat the oven to 375°F.
Roll the dough into your desired shape and brush the surface with olive oil. Sprinkle a little fresh dill over the dough, then layer on the mozzarella. Arrange the artichokes, olives, red onion, roasted red pepper and tomato wedges. Dollop half a batch of the creamy feta over the top and scatter the semi-roasted garlic cloves across the pizza.
Bake for 30–35 minutes, until the cheese is golden and the crust is crisp. Finish with a handful of fresh dill before serving. For an extra touch, serve slices with hummus for dipping.
Trust me — this pizza is excellent dipped in hummus. Try it and enjoy.