Greek PizzaPublished on 09 Apr 2013
I tend to experiment with flavours and ingredients from other recipes in my head to form a pizza topping. In this Greek pizza recipe, I’ve adapted a few ingredients that I normally use in a (Greek) salad, combined along with a few classic pizza herbs, to make the topping for this thin-crust pizza.
|1 tablespoon||olive oil||–|
|2 tablespoons||black olives||sliced|
|1/2||red bell pepper||diced|
|1-2||jalapeno peppers||thinly sliced|
|3-4 tablespoons||feta cheese||diced|
|1/2 teaspoon||fresh basil||minced|
|1/2 teaspoon||fresh oregano||minced|
|1/2 teaspoon||fresh parsley||minced|
|1/4 teaspoon||kosher salt||–|
- In a small bowl, combine all ingredients except the mushrooms. Cover and refrigerate.
- If you haven’t already, form and par-bake a pizza crust.
- Remove toppings from fridge and drain through a mesh strainer to remove excess liquid.
- Top pizza and finish in an oven under broil until the edges of the crust begins to brown.