I always wonder if I’ll ever run out of pizza toppings ideas. So far so good! I came up with this Greek pizzas as a meatless dinner idea. It was a hit!
1 cup artichokes
2 cloves garlic, chopped
2 tsp dried oregano
⅓ cup pizza sauce
8 oz shredded mozzarella
1 tomato, sliced
¾ cup feta, crumbled
2 cups spinach, chopped
Preheat oven to 400-degrees (also preheat pizza stone if using one)
Saute zucchini, artichokes, and garlic over medium heat for about 5 minutes or until zucchini is softened, but not squishy.
Add salt, pepper, and oregano.
Pre-bake the pizza dough for 5-10 minutes until it starts to puff, and begins to cook around the edges.
Top with pizza/marinara sauce and mozzarella
Spread tomato slices across the base.
Sprinkle the zucchini/artichoke mixture on the top.
Finally top with feta before baking the pizza.
Bake 10 minutes in the preheated 400-degree oven.
After baking for the first round, top with spinach to bake for another 10 minutes (or until golden brown).
I loved the freshness of the veggies, and the textures of the 2 cheeses. The feta gives the perfect salty component.
There’s very little sauce on this pizza, but the tomatoes provide some moisture too. There are so many veggies on here but I think the quantities were just right. They make it feel filling. The spinach was gently wilted but still had life to it. I was afraid of being “too much” but Mr. J said he’d like even more artichokes.