Greek Style Pizza

This Greek-style pizza skips the mozzarella entirely and goes all-in on crumbled feta over a bed of fresh spinach and sweet red bell pepper strips. The honey wheat bread dough adds a nutty, slightly sweet base that pairs surprisingly well with the salty, tangy feta.

Par-baking the crust for 8 minutes before adding toppings is what keeps the bottom crispy instead of soggy. Prick the dough generously with a fork before that first bake to prevent big air pockets from puffing up underneath your toppings.

The cornmeal on the cookie sheet serves a dual purpose: it prevents sticking and adds a subtle crunch to the bottom of the crust. Arrange the pepper strips in a spoke pattern for even coverage and a sharp-looking presentation.

Pro Tips

• Thaw the frozen bread dough completely in the fridge overnight. Room temperature thawing can make it overproof.
• Press the dough thin and even. Thick spots stay doughy while thin spots burn.
• Pat the spinach leaves dry. Wet greens steam on the pizza and make the crust soggy.
• Add the feta in the last few minutes of baking so it softens without browning too much.

Variations

• Add sliced Kalamata olives and sun-dried tomatoes for a more loaded Mediterranean pizza.
• Drizzle with olive oil and dried oregano after baking for a more authentic Greek flavor.
• Use regular pizza dough if honey wheat isn’t available. The feta works on any crust.