Name: Greek Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Italian
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

Ingredients

2 serv.

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

Tap a step to mark it done

1 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.
2 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.
3 Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
4 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!