Greek Isle Pizza Recipe
Greek Isle Pizza Recipe photo by Taste of Home

Greek Isle Pizza Recipe

Publisher Photo
I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It's so good and so easy to prepare. —Amanda Cooke, Los Angeles, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 prebaked 12-inch thin pizza crust
  • 1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided
  • 1 small red onion, thinly sliced
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • Grated lemon peel, optional
  • 2 cups fresh baby spinach, chopped
  • 1-1/4 cups crumbled feta cheese
  • 1/4 cup Greek olives, pitted and chopped
  • 4 slices part-skim mozzarella cheese

Nutritional Facts

1 slice equals 328 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 725 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 high-fat meat, 1 fat.

Directions

  1. Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
  2. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and lemon peel if desired. Spread over crust. Top with spinach and tomatoes.
  3. Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 slices.
Originally published as Greek Isle Pizza in Taste of Home April/May 2011, p71

Nutritional Facts

1 slice equals 328 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 725 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 high-fat meat, 1 fat.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Greek Isle Pizza

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 24, 2014

"Loved it! The feta and olives give it a nice bite."

MY REVIEW
Reviewed Jun. 10, 2013

"This is the first time I have ever rated a recipe, but I had to comment on this great pizza! It is one of the best pizzas my husband and I have ever had. He told me I had better find the recipe (I have many on my kitchen counter) to make it again!"

MY REVIEW
Reviewed Jan. 21, 2013

"My entire family loves this recipe. It is light and fresh and very tasty."

MY REVIEW
Reviewed Jan. 8, 2013

"Feta cheese is first recorded in the Byzantine Empire under the name πρÏŒσφατος (prósphatos, "recent", i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly.[7] The Greek word "feta" comes from the Italian word fetta ("slice").[8][9] It was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or because of the practice of slicing it to place in barrels

"

MY REVIEW
Reviewed Jan. 8, 2013

"Feta cheese is first recorded in the Byzantine Empire under the name ????????? (prósphatos, "recent", i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly.[7]The Greek word "feta" comes from the Italian word fetta ("slice").Music[9] It was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or because of the practice of slicing it to place in barrels"

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