Name: Mazzio’s Pizza & Wings MAZZIO'S-Greek Pizza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb pizza dough (store-bought or homemade, room temperature); 2 tbs olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 oz tomato sauce (plain or pizza sauce); 1 tsp tomato paste; 0.5 tsp dried oregano; 0.25 tsp dried basil; 0.25 tsp crushed red pepper flakes (optional); 2 cups part-skim mozzarella, shredded; 0.75 cups feta cheese, crumbled; 12 slices pepperoni, thin slices; 0.25 cup red onion, thinly sliced; 0.5 cup kalamata olives, pitted and halved; 0.25 cup banana peppers, sliced (optional); 1 small fresh roma tomatoes, thinly sliced; 0.5 cup fresh spinach or shredded romaine (optional, for sprinkling after bake); 1 tbs extra virgin olive oil; 0.5 tsp fresh lemon juice (optional, for finishing greens); 0.5 tsp dried oregano (for sprinkling)

Method

Dough & Base

Preheat and prepare dough

Place an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a baking sheet or pizza peel with flour or cornmeal. Stretch or roll the 1 lb pizza dough into a 12-inch round (or rectangle to fit pan) about 1/4-inch thick, leaving a slightly thicker rim for the crust. Transfer the shaped dough to the prepared baking surface.

Brush surface lightly with 1 tablespoon olive oil mixed with minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. This creates a seasoned base layer and helps prevent the dough from becoming soggy under toppings.

Sauce

Mix and spread sauce

In a small bowl combine 3 oz tomato sauce, 1 tsp tomato paste, 1/2 tsp dried oregano, 1/4 tsp dried basil and 1/4 tsp crushed red pepper flakes (if using). Stir until smooth. Taste and adjust seasoning. Using the back of a spoon, spread the sauce evenly over the oiled dough, leaving a 1/2-inch rim for the crust.

Toppings

Assemble cheeses and primary toppings

Evenly sprinkle 2 cups shredded mozzarella over the sauced surface. Scatter 12 slices of thin pepperoni over the cheese in an overlapping pattern similar to Mazzio's Greek style. Distribute 3/4 cup crumbled feta in small clusters around the pizza so each slice will have some feta.

Add vegetables and olives

Arrange 1/4 cup thinly sliced red onion and 1/2 cup halved kalamata olives evenly across the pizza. Add 1/4 cup sliced banana peppers and thin slices of 1 small roma tomato across the top. Make sure toppings are evenly distributed so the pizza bakes uniformly.

Bake & Finish

Bake

Place the assembled pizza in the preheated oven (on the stone or baking sheet). Bake for 10–14 minutes until crust is golden and cheese is melted and bubbly and pepperoni edges begin to curl and brown. Check at 10 minutes and continue until desired color is reached.

Finish and garnish

Remove pizza from oven and immediately drizzle with 1 tablespoon extra virgin olive oil and sprinkle 1/2 tsp dried oregano over the top. If using fresh spinach or shredded romaine, toss the greens with 1/2 tsp fresh lemon juice and a light pinch of salt, then scatter over the hot pizza so they wilt slightly. Let pizza rest 2–3 minutes before slicing.

Slice into 8 pieces and serve warm. Store leftover slices wrapped in foil or refrigerated in an airtight container for up to 3 days; reheat in a 400°F oven for 6–8 minutes for best texture.

Mazzio's-greek Pizza Recipe