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Greek Isle Pizza

 Greek Isle Pizza
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
6 ServingsPrep/Total Time: 30 min.

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

Directions

  • Place crust on an ungreased 12-in. pizza pan; brush with oil from the
  • sun-dried tomatoes. Set aside.
  • 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.
  • 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.

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Greek Isle Pizza (continued)

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.