Greek Salad Pizza

My love of carbs is no secret, but I do also try to eat healthy. Greek salad pizza meets both criteria. It is so delicious, it's one of my favorite types of pizza. Heaping with baby spinach and veggies, the vitamin rich topping adds flavor and nutrition while the salty bite of feta and crispy pizza crust make the meal feel like an indulgence. To make prep even easier for a quick lunch, use pre-made pizza crust, like the Brooklyn Bred organic, non-GMO crust shown in this post. Below is a recipe of sorts, mostly guideline, because hey, I'm all about the creative freedom of pizza making. 


Pizza crust
Olive oil
Pizza sauce
Dried oregano
Garlic powder 
Baby spinach
Kalmata olives
Grape tomatoes, cut in half
Red onion, diced
Crumbled feta
Shredded mozzarella (optional)

Preheat the oven to 425 degrees F. After placing the pizza crust on a baking sheet, drizzle with olive oil and sprinkle on oregano and garlic powder. Spoon on pizza sauce and a light sprinkling of mozzarella if using. Generously top with baby spinach* and the remaining toppings. 

Bake for approximately 15 minutes or until the spinach begins shriveling. Top with another shake of oregano and enjoy!

*The spinach will shrink in the oven, so add about the double the amount of spinach you want post baking. 

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