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5 from 1 vote

Greek Pesto Pizza

You can make the crust ahead of time, and place it in a plastic bag in the fridge for several days until you are ready to use. Just take it out of the fridge and let it rest 30 minutes or until it's room-temperature.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek, Italian
Servings: 8 servings
Calories: 222kcal

Ingredients

Crust

  • 1 c warm water
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
  • 1 Tablespoon shortening
  • 1 Tablespoon yeast
  • 2 cups flour
  • olive oil
  • garlic powder
  • kosher salt
  • onion powder
  • Italian herbs

Toppings

  • ½ c pesto as much oil removed as possible
  • 1 c mozzarella cheese freshly shredded
  • c crumbled feta cheese
  • ½ tomato sliced
  • ¼ red onion sliced
  • handful pine nuts I buy these in small amounts from the bulk bins, SO much cheaper than pre-packaged

Instructions

  • Mix all dough ingredients in mixer, adding yeast last. Start with 1 ½ c flour an let mix in. Slowly add more flour until dough is barely tacky, soft, and has formed a ball that cleans the side of the mixer. Mix 5 minutes, let rest while you prepare your toppings.
  • Preheat oven (and pizza stone if you have one) to 425 degrees.
  • Roll out your dough on the counter sprinkled with cornmeal and flour.
  • Sprinkle pizza stone or pan with more cornmeal and flour to prevent sticking and get that nice crispy crust, then place the crust on the pan.
  • Liberally brush the crust perimeter with olive oil, garlic powder, onion powder, Italian herbs, and kosher salt.
  • Prick holes in the crust all over with a fork, then bake 5 minutes.
  • While it's baking, toast your pine nuts in a frying pan on low heat until fragrant and golden, stirring frequently.
  • Take crust out of the oven.
  • Spread pesto on crust, then cheeses, and the rest of your toppings.
  • Slide the pizza back in the oven for another 10 minutes or so, until the cheese is all melty, the veggies are nice and roasted, and the crust lightly browned.

Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 594mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg