Greek Recipe
Fire roasted artichokes, tomatoes, garlic, roasted peppers, pepperoncini, spinach, red onions, olives, feta, mozzarella, oregano, lemon
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Ingredients
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Pizza Dough
Sauce & Base
Vegetable Toppings
Cheese & Finishing
Method
Pizza Dough
- 1
Prepare the dough
Remove the pizza dough from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Lightly dust a work surface with flour and stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust.
Sauce & Base
- 2
Make the garlic tomato base
Heat olive oil in a small pan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it. Stir in the fire-roasted tomatoes, oregano, lemon zest, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
- 3
Sauce the dough
Spread the tomato-garlic sauce evenly over the prepared dough, leaving about a 1-inch border around the edges for the crust.
Vegetable Toppings
- 4
Prepare the vegetables
Ensure all vegetables are well-drained and sliced evenly. Toss the artichokes, roasted red peppers, pepperoncini, spinach, red onion, and olives together lightly to distribute flavors.
- 5
Top the pizza
Evenly scatter the mixed vegetables over the sauced pizza, ensuring balanced coverage so each slice contains a mix of toppings.
Cheese & Finishing
- 6
Add cheese
Sprinkle the shredded mozzarella evenly over the vegetables, followed by the crumbled feta cheese.
- 7
Bake the pizza
Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside. Transfer the pizza to the hot surface and bake for 10–14 minutes, or until the crust is golden and the cheese is melted and bubbling.
- 8
Finish and serve
Remove the pizza from the oven and immediately drizzle with olive oil and fresh lemon juice. Let rest for 2 minutes, then slice and serve hot.
