Thursday, June 15, 2017


When I decided to document this mouth watering, UH-mazing homemade pizza, it dawned on me that I have not ever done a "home made" food post. They have all been based around restaurants where talented chefs and cooks have been preparing the food. I hit it out of the park with this pizza, if I do say so myself. 

One of my best friends from high school, Jillian, has a blog, OMG Good Food, a newborn, a husband, and a career which keep her busy enough, but, she's always willing to give me recipe ideas. I took her suggestion for Greek pizza, and improvised a bit to come up with this beauty.

The process could not have been easier, so, let's get right into it! All of the following ingredients can be picked up at your local supermarket, and you can tweak as it suits you and your taste buds. You will need:

  • Raw pizza dough (feel free to just buy the pre-made stuff if you're not into kneading it yourself) 
  • Pitted Kalamata Olives
  • Sun-dried tomatoes
  • Fresh Mozzarella 
  • Feta crumbles 
  • Spinach 
  • Tomato Sauce (I ran out of my homemade sauce so I picked up my favorite store bought brand, Prego.) 
  • Extra Virgin Olive Oil
  • Pam Cooking Spray 
First thing's first, preheat your oven to 350°F. If you're using raw pizza dough, there are a couple of ways you can knead it out. The first way, is to lay down flour, use a rolling pin, and roll it out. The second, is what I did. I greased a baking sheet with Pam Cooking Spray, and put about a tablespoon of extra virgin olive oil on the dough. I knead it out with my hands until it is spread across the baking sheet. Then, using a fork, I poke small holes in the dough, to let it breathe. I put it in the oven, naked, for about ten minutes to let it get crispy. Next, I flip it over, and let the other side crisp for about 10 minutes as well. *If you bought pre-cooked dough, you can skip this entire process! 

While the dough is in the oven, I chop and prep my toppings. This is the mindless part....I take about a handful of sun-dried tomatoes and cut them into long vertical slices. I use half a jar of olives (because I love olives) and cut these in half, vertically as well. Leave the mozzarella in the fridge until you're ready to slice it, because when it becomes room temperature, it is harder to slice neatly. I honestly didn't think I would use the entire ball of mozzarella, but I did. I used about a third of the feta cheese. 

When both sides of your dough are crisped, slather that baby with tomato sauce and put on a layer of spinach. As I mentioned in the ingredients list above, I usually have homemade tomato sauce on hand, but Prego is my favorite store bought brand, so feel free to use whatever you like!
Next, pile on your mozzarella and feta. Finish it off with the sun-dried tomatoes and Kalamata olives. Place it in the oven for 20-25 minutes, or until the cheese is melted and spinach is wilted. 

Warmer weather means that it is Rosé season, so that's what I drank this with, (Terres de Saint-Louis is my current fave,) but honestly, it tastes so good, you could drink it with anything! 

Buon Appetito!

I am always looking for new recipes to try, Id' love to hear about some of your favorites. Let me know if you tried this one of if you have a suggestion for one I should try. Comment below or email me. As always, thanks for stopping by!



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  2. This HOMEMADE MEDITERRANEAN(ISH) PIZZA looks so tempting.I will definitely give it a try to entertain my family members with this yummy pizza.

  3. Thank you for stopping by! Would love to know what your family thinks of this pizza. It's definitely been a crowd pleaser in my house :)