Easy Greek Pizza

In the past, we have made a Greek Flatbread Pizza with Grilled Holloumi Caper Sauce that is a recipe you should really try.  That recipe is really delicious, but definitely would not fall into the definition of quick or easy.  It takes time, but has layer upon layer of flavor.  I would recommend that you give that recipe a try when you have a little time on your hands.

The Easy Greek Pizza is just that, easy.  We cut a few corners by using all store bought ingredients to get this thing done.   For this recipe, we use an original Boboli pizza crust.  Could you make your own pizza dough?  Yeah, but that would take extra time and this is a meal that from start to finish takes only 15 minutes.  Although I am not a huge fan of the Boboli, they get the job done in a pinch.  We keep a couple in the refrigerator for when we are a little too tired or frazzled to make dinner.  You can make some delicious pie without the headache of dealing with the dough.

For this recipe pick up pitted kalamata olives from your grocery store. You can usually find them at the olive bar. Buy your feta cheese already crumbled- it’s just easier. And we always have a jar of roasted red peppers on hand to throw down on whatever we can. Using ingredients that are ready to use saves time and makes this meal simply enjoyable because there is almost no work to get it ready.

This is not your typical pizza recipe, however.  We don’t use any red or white sauce, but simply some olive oil and garlic powder.  The cheese and kalamata olive combination give this pizza a salted, savory bite with a little kick of attitude.  The intense flavors are mellowed with the addition of roasted red peppers.  Basil adds freshness and really applies some depth into the dish.  With your first bite, you will be sold on this delicious pizza.

Makes 1 pizza, enough for 2 hungry people.

Ingredients:

1 Boboli Original Crust Pizza

2 Tablespoons olive oil

1/2 Teaspoon garlic powder

1 Cup crumbled feta

3/4 Cup pitted kalamata olives, chopped rough

3/4 Cup roasted red peppers, chopped rough

8 leaves basil (about 1/4 cup) loosely chopped

Turn your oven on to preheat to 450 degrees. Take out a small bowl and add the olive oil and garlic powder. Mix. Using a pastry or silicone brush, lightly coat the entire top of the Boboli crust.

Spread the crumbled feta on top of the Boboli crust. Do the same with the kalamata olives and roasted red peppers.

Pop the pizza directly onto the rack in the oven for about 10-12 minutes, or until it looks done.

Remove the pizza from the oven and top with the chopped basil. Cut and serve immediately.

It’s that easy. I enjoyed the pizza with a glass of Marquis Phillips 2006 Sarah’s Blend and they went very well together.

Quick and delicious with a satisfying crunch. Photo by Scott Groth