Bright, salty, and herb-forward with Greek influences. Fun fact: Feta browns and becomes bitter quickly—add it late or crumble on top for the last 2-3 minutes. The combination of feta, olives, and sun-dried tomatoes creates a umami trifecta. Substitute with goat cheese for a milder option.
Ingredients
Preparation
- 1
Sauté and squeeze the spinach dry. Drain the diced tomatoes and olives, and slice the red onion thinly.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Distribute the measured feta, mozzarella, spinach, Kalamata olives, red onion, and tomatoes evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
