Try this Greek pizza recipe, or contribute your own.
Suggest a better description1 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 pizza, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
4 Bake pizza 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).
5 Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (66g) | ||
Recipe Makes: Servings | ||
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Calories: 77 | ||
Calories from Fat: 64 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 575.6mg | 20 % | |
Potassium 13.6mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 2.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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