Greek pizza recipe (with yogurt and olive oil dough)

This Greek pizza is vegetarian and has all the toppings you love like feta cheese, Kalamata olives and olive oil. The dough has some Greek yogurt for extra taste

If you read this blog regularly, then you have probably seen a mediteranean pizza recipe and a croissant dough pizza recipe. But you haven’t seen a Greek pizza recipe! This pizza is vegetarian with feta cheese and lots Greek style toppings like Kalamata olives, oregano, and olive oil. It’s flavorful and has less fat than your average pizza because some of the feta cheese. The dough is made with Greek yogurt and if you want to make it healthier you can use whole wheat flour instead of all-purpose flour. If you don’t have the time to make your own crust, then a store-bought one will work just fine.

How to make a Greek pizza

First, is there such a thing as a Greek pizza? Italy is the mother of pizza and rightfully every Italian can claim that pizza is an Italian food. Moreover, a lot of the basic ingredients used in Italian cuisine are the same with the ones used in Greek cuisine. So typical Greek pizza toppings like oregano, olive oil and olives are also considered as Italian. But what if we add some delicious Greek feta to the toppings and some tangy Greek yogurt to the crust?

What about the sauce?

There are times when I puree some ripe, sweet pomodori and cook them with some garlic, onion, olive oil, salt and a pinch of dried oregano. But this is when I have plenty of time in my hands or just feel like I have to make something extra fancy.

Most of the times, for the sauce, I use tomato paste with some water, dried garlic, dried onion flakes, and dried oregano. A good quality, store-bought marinara sauce will also be perfect.

The Greek yogurt and olive oil pizza dough

The best crust is achieved when you bake the pizza in a very hot wood-fired oven. Sadly, I don’t have a wood-fired oven in my appartment, and probably most of you don’t have it either.

Some sugar and olive oil will help the crust to brown more easily and the Greek yogurt provides extra taste. If you want to make it healthier substitute whole wheat flour for the all-purpose flour.

The long fermenting period will result in better texture and taste. If you don’t have the 8 -12 hours required, then increase the yeast to 3 teaspoons.

How to shape the dough

The easiest way I know is to cut a large piece of baking (parchment) paper, sprinkle some flour over it and place a ball of dough on top. Then, with circular motions, start to press it with your hands until you create a round disc. After that, using the tip of your fingers, start to flatten it further, from the center to the edge. You can leave the edge a little thicker, for prettier presentation.

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Greek pizza recipe (with yogurt and olive oil dough)

Prep Time

1 hr

Cook Time

30 mins

Resting time

8 hrs

Total Time

1 hr 30 mins

 

This Greek pizza is vegetarian and has all the toppings you love like feta cheese, Kalamata olives and olive oil. The dough has some Greek yogurt for extra taste

Course: Dinner, Main Course, Snack

Cuisine: Greek, Italian, Mediterranean, Vegetarian

Keyword: dough, feta, Greek, olives, pizza, toppings

Servings: 4

Calories: 973 kcal

Author: Makos

Ingredients

For the dough:

• 4 1/2 cups (600 grams) all-purpose flour plus extra for kneading
• 1/2 teaspoon active dry yeast
• 1 1/4 cups (300 grams) water
• 2 teaspoons maple syrup or sugar
• 1 teaspoon fine salt
• 1/2 cup (125 grams) Greek yogurt
• 3 tablespoons (35 grams) olive oil

For the pizza sauce:

• 1/4 cup thick tomato paste
• 2 tablespoons water
• 1/2 – 1 teaspoon dried garlic powder
• 2 teaspoons dried oregano

For the toppings:

• 1 small red onion sliced
• 1/2 green bell pepper sliced
• 1 small tomato, sliced or 10 cherry tomatoes cut in half
• 2-3 tablespoons Kalamata olives pited and sliced
• 7 oz (200 grams) feta cheese crumbled
• 7 oz (200 grams) mozzarela cheese shredded
• 1/2 teaspoon dried oregano
• 1-2 tablespoons olive oil

Instructions

1. Make the dough: combine all the ingredients in a large bowl and knead until you get a sticky dough. Cover with cling film/plastic wrap and let it rest for 8 – 12 hours (if you don't want to wait for 8 hours for the dough to ferment, use 3 teaspoons of active dry yeast instead of 1/2 teaspoon).

2. Shape the dough: Divide the dough in half and shape it into 2 balls. Sprinkle a large piece of baking paper with some flour and transfer the one piece of dough in the middle. Flatten it with your hands and then with circular motions and using your fingers, strech the dough from the middle towards the edges and make a large disc. Let it rest for 20 minutes and do the same with the second piece of dough.

3. Preheat your oven to 390°F (200°C) (if you have a pizza stone, place that in the oven also).

   Otherwise bake the pizza on a sheet pan.

4. Make the tomato sauce : mix all the ingredients for the sauce in a small bowl and divide it between the two pizza crusts. Spread with the back of a spoon.

5. Top each pizza with the feta cheese, the oregano, the olives, the mozzarela cheese, the green pepper, the tomato and the onion slices. Drizzle with a bit of olive oil.
6. Bake for 25-30 minutes or until the cheese is melted and the crust is browned. Eat!

Recipe Notes

This is a useful video on how to stretch pizza dough

Don’t use any salt for the sauce because the cheeses and the olives are already salty enough

For a more browned crust, you can par-bake it for 15 minutes before adding the sauce and the toppings

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• Pitacos – Pita bread tacos with minced beef and beans
• Olive oil cheesy pizza muffins
• Baked eggs in potato nests

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