TL/DR – Veggie Greek Style Pizza. A tasty spinach pesto is the base for thinly sliced veggies and some cheese. An easy and satisfying weeknight meal that doesn’t feel as guilty as ordering pizza. –
This Veggie Greek Style Pizza looks complicated, but in all honesty it is ridiculously easy and also quite healthy. It has a spinach pesto base and nothing but cheese and fresh veggies as toppings. It is an instant crowd pleaser and if there is a time crunch, the spinach pesto can be made and veggies sliced ahead of time. Flavor abounds here. Make this pizza if you need to up your homemade pizza game.
One of my favorite products is Stonefire Artisan Thin Pizza Crust. It has no funky taste. It freezes well. The instructions are correct: 425 degrees and the minutes depend on whether you’re going from fresh or frozen. I typically find it in the deli area of the grocery store, though your store may be different. They come in packs of two and I usually use one and freeze the second.
To make this, combine fresh spinach, parsley, oregano, lemon zest, Parmesan, salt, pepper, garlic and olive oil in a food processor and make a quick pesto base. Tear a piece of parchment paper, put it on a baking sheet with no rim and place a Stonefire Artisan Thin Pizza Crust on top. Spread the pesto all over that thing. Top with small amounts of mozzarella and feta cheese, very thinly sliced mushrooms, bell peppers and Refrigerator Quick Pickled Red Onions.
Carefully slide the parchment paper onto the baking rack of the oven so that you get a crispy crust. Bake for the required time, then carefully slide it back onto the baking sheet to remove it from the oven. Perfection. For real.
Veggie Greek Style Pizza
By using a pre-made crust, this very flavorful pizza with a spinach pesto base is a great way to get veggies onto the plate even when craving pizza!
Ingredients
- For the Refrigerator Quick Pickled Onions:
- 1 c white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 medium red onion, cut in half and sliced very thinly
- 1 t black peppercorns, lightly crushed
- 1 t fennel seeds, lightly crushed
- 3 sprigs fresh dill
- For the Spinach Pesto:
- 1 c baby spinach leaves, packed
- 1/4 c fresh parsley leaves, packed
- 2 T fresh oregano leaves, packed
- 3 T extra virgin olive oil
- 1/2 medium clove garlic, chopped roughly
- zest of one lemon
- 1/4 c grated Parmesan
- 1/4 t kosher salt
- 1/8 t ground pepper
- For the pizza
- 1 regular size Stonefire Artisan Thin Pizza Crust
- 1/4 c shredded mozzarella cheese
- 1/4 c crumbled feta cheese
- 1/2 c red bell peppers, julienned and then sliced in half
- 2 medium baby bella mushrooms, sliced very thinly
- 10 cherry tomatoes, halved
- 1/4 c Refrigerator Quick Pickled Red Onions, drained and patted dry
Directions
- Step 1 For the Refrigerator Quick Pickled Onions:
- Step 2 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 3 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 4 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 5 If there is any room left, top the jar off with cold water.
- Step 6 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying. Use for up to 7 days.
- Step 7 For the Spinach Pesto:
- Step 8 Place the spinach, parsley, oregano, olive oil, garlic, lemon zest, Parmesan, salt and pepper in a small food processor and process until a paste is formed, stopping once to scrape down the sides.
- Step 9 For the pizza:
- Step 10 Preheat the oven to 425 degrees F.
- Step 11 Place a large piece of parchment paper onto a baking sheet with no rim. Place the pizza crust on top of the parchment paper.
- Step 12 Spread the pesto evenly over the crust out to the edges. Sprinkle the mozzarella, then the feta.
- Step 13 Arrange the thin mushroom slices evenly on top of the cheeses, followed by the bell pepper, tomatoes and pickled onions.
- Step 14 Carefully slide the parchment paper onto the middle rack of the oven with the pizza on top. This will ensure a crispy crust.
- Step 15 Bake for 6 – 15 minutes, depending on whether the Stonefire Artisan Thin Pizza Crust you use is frozen or fresh. Keep an eye on it.
- Step 16 Once it is golden brown on the edges and the toppings are sizzling, carefully slide the parchment paper back onto the baking sheet and remove it from the oven.
- Step 17 Slice and serve immediately.
