The Chef

Restaurants

Meals

Drinks

Restaurants›Billy's Famous Pizza›Greek Recipe

Greek Recipe

Name: Billy's Famous Pizzas GREEK Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 each pizza dough (store-bought or homemade); 2 tbs extra-virgin olive oil; 1 tsp garlic, minced; 1 tsp lemon zest; 1 tsp salt; 0.5 tsp freshly ground black pepper; 6 oz fresh mozzarella, torn or sliced thin; 4 oz crumbled feta cheese; 0.5 cup shredded low-moisture mozzarella (optional for stretch); 0.5 cup red onion, thinly sliced; 0.5 cup kalamata olives, pitted and halved; 1 cup roma tomatoes or cherry tomatoes, halved; 1 cup baby spinach or torn baby arugula; 1 tsp dried oregano; 1 tbs fresh dill, chopped (optional); 1 tsp fresh lemon juice; 0.25 tsp crushed red pepper flakes; 1 tbs more extra-virgin olive oil (for finishing)

Inspired by Billy's Famous Pizza

Time40m

Serves4

Make Greek Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Base

1 each pizza dough (store-bought or homemade)

2 tbs extra-virgin olive oil

1 tsp Garlic, minced

1 tsp Lemon zest

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Cheeses & Toppings

6 oz fresh mozzarella, torn or sliced thin

4 oz crumbled feta cheese

1/2 cup shredded low-moisture mozzarella (optional for stretch)

1/2 cup Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup roma tomatoes or cherry tomatoes, halved

1 cup baby spinach or torn baby arugula

Herb Finish & Garnish

1 tsp Dried oregano

1 tbs fresh dill, chopped (optional)

1 tsp fresh lemon juice

1/4 tsp Crushed red pepper flakes

1 tbs more extra-virgin olive oil (for finishing)

Method

Dough & Base

preheat and prepare oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on a middle rack while preheating for at least 30 minutes. If using a baking sheet, lightly oil or line it and place it in the oven to warm.

prepare garlic-lemon oil

In a small bowl combine 2 tbs extra-virgin olive oil, minced garlic, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Stir to combine. This will be the flavored base brushed on the dough.

shape the dough

On a lightly floured surface or on a piece of parchment, press or roll the pizza dough into a roughly 12–14 inch round (or rectangular to fit your pan). Aim for an even thickness with a slightly thicker 1/2-inch edge for the crust.

brush the base

Transfer the stretched dough to the warmed baking sheet or a pizza peel dusted with semolina/cornmeal if using a stone. Brush the entire surface (including the crust edge) with about half of the garlic-lemon oil mixture, leaving some for finishing.

Cheeses & Toppings

layer cheeses

Scatter the shredded low-moisture mozzarella (if using) evenly over the dough to create a melty base, then distribute the torn/sliced fresh mozzarella pieces across the surface so they melt into pockets. This helps give both stretch and authentic fresh-mozz texture.

add vegetables and olives

Evenly arrange the thinly sliced red onion, halved kalamata olives, and halved tomatoes over the cheese layer. Spread them so the pizza has balanced bites of each topping.

sprinkle feta and season

Crumble the feta over the top in small clusters. Sprinkle 1 tsp dried oregano and the crushed red pepper flakes evenly across the pizza for classic Greek seasoning.

bake

Bake in the preheated oven for 8–12 minutes, depending on oven and stone temperature, until the crust is golden and blistered at the edges and cheeses are melted and slightly browned. If using a baking sheet, total time may be 12–15 minutes.

Herb Finish & Garnish

finish with greens and herbs

Remove the pizza from the oven. Immediately scatter the baby spinach or torn arugula over the hot pizza so it wilts lightly. Sprinkle the chopped fresh dill (if using) over the top.

final drizzle and serve

Drizzle the remaining 1 tbs extra-virgin olive oil and 1 tsp fresh lemon juice over the pizza. Give a final crack of black pepper if desired. Let rest 2 minutes, slice into 8 pieces, and serve hot.