This thin crust pita pizza is light and crispy and when topped with Greek flavours and ingredients, it is one of the best pizza’s you will have!
The pita crust on this pizza is rolled and shaped thinly and then the Greek influenced toppings are added and place in a hot oven. The dough rises only once and without any resting time, resulting in a thinner crust, with a moist center.
When I decided to make this Greek-style pizza I wanted as much of the Greek flavours to dominant and when you take that first bite, you know you are tasting something unique and different. Instead, this pizza has those wonderful Mediterranean flavours that we all so love and enjoy!
GREEK-STYLE PIZZA
- First and foremost, the Greek’s don’t use a rich tomato sauce like the Italian’s do, rather they add a very thin layer of a simple caramelized tomato sauce and add sliced tomatoes as a topping.
- They are generous with their olive oil, so much so they add it on their pan and on their crust before any toppings are added, and a final drizzle before serving.
- They will add their regular toppings such as Kalamata olives, tomatoes, spinach, artichoke hearts and feta cheese. However, often mozzarella or Greek cheeses such as Myzithra, Kefalotyri, and Graviera are added.
- The crust is not a thick crust nor thin, similar to a pita bread thickness and it’s light in texture and taste. Depending how thin you roll out your dough.
WHAT YOU WILL NEED FOR THIS PIZZA RECIPE
- CRUST: ingredients include warm water, quick-rise yeast, sugar, flour, salt and extra virgin olive oil.
- TOPPINGS: my choices were of a Greek influence using ingredients that were either from the country of Greece. Other ingredients you can easily find in your local grocery stores, and/or European deli’s.
- Extra virgin olive oil: is a special evoo I used in this recipe. It is imported from the island of Crete, Greece. Use a generous amount to coat pan and on the crust. I recommend any of the Mediterranean extra virgin olive oil for this recipe.
- Pesto: I used a homemade pesto I made in the summer. If you so desire and have fresh basil on hand, you can easily make my Fresh Pesto recipe found on my blog. Another option is to purchase pesto.
- Oregano: is another ingredient I added to this pizza from the island of Crete, Greece. Such lovely, fragnant and flavourful herb.
- Mozzarella: freshly grated and try to use a good quality if all possible.
- Tomatoes: I like to use vine-ripe or Roma tomatoes for their rich tomato flavour.
- Red onion: was my preference for their mild yet spicy flavour
- Artichoke hearts: is earthy and Greece’s ancient vegetable that loads with vitamins and minerals and very high in antioxidants.
- Kalamata olives: is meaty in texture with a distinct flavour and often seen in Greek cuisine.
- Feta: a popular cheese in Greece and added to many dishes
- Parmesan cheese: I added very little but enough for flavour
- Parsley: is an herb often added to Greek cuisine.
- Sea Salt: I used Himalayan however a kosher salt or sea salt would also be lovely
STORING: If you happen to have any leftovers, the best way to store leftover flatbread or pizza is to place in a container with a lid or zip-lock bag and refrigerate for up to 3-4 days. Place wax paper or parchment paper between the pieces to avoid the slices from sticking to each other.
INSTRUCTIONS TO MAKE THIS DELICIOUS PITA PIZZA ARE BELOW 🙂
Greek-style Pita Pizza
Equipment
- stand mixer
- large baking sheet
Ingredients
2 Flatbread Pita crusts:
- 1 cup warm water
- 2 tsp active yeast
- 1 tsp sugar
- 2 tbsp Chrisopigi extra virgin olive oil
- 3 cups flour
- 1 tsp salt (I like to use Himalayan salt)
Toppings:
- 4 tbsp Christopigi extra virgin olive oil (separated)
- 1/2 cup homemade basil pesto (store bought is optional)
- 8 oz (226 g.) mozzarella, grated
- 4 vine-ripe tomatoes, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup artichoke hearts, sliced
- 1/4 cup black olives, sliced
- 1 tsp dried oregano
- 1/2 cup feta, crumbled
- 2 tbsp Parmesan cheese, grated
- 2 sprigs parsley, roughly chopped
- sea salt
Instructions
- In a large mixing bowl or a mixing bowl of a stand mixer, add warm water, yeast and sugar and give it a stir until the ingredients are combined and dissolved.
- Add olive oil, flour and salt to the yeast mixture. If you are using a stand mixer, use the hook attachment and combine the ingredients on low-medium 2 speed until the dough comes together and separates from the bowl. Continue kneading the dough for 4-5 minutes until it becomes smooth and supple. I like to knead by hand for a few minutes to get the smooth texture. The dough will be sticky at first, but it should smooth out, and resist adding anymore then the recipe calls for. Transfer dough to a large lightly greased bowl, turning a few times to coat the dough, then cover with saran wrap and towel. Place in warm area, and allow to rise for about an hour or until the dough doubles in size.
- Prepare all the toppings while the dough is rising.
- Deflate the dough and place it on clean work surface. Divide the dough in half and shape dough using a rolling pin and your hands, then transfer onto a prepared baking sheet and continue shaping with your hands if needed. Cover with towel, and leave them to rest for 10 minutes if so desired for a thicker crust.
- Preheat oven to 475°F and brush 2 tablespoons of olive oil over each crusts. Divide the pesto and evenly spread on each crusts. Do the same for the mozzarella cheese, tomatoes, red onion, artichoke hearts, black olives, oregano, feta and a few sprinkles of sea salt. Bake for another 12-15 minutes.
- Drizzle with some olive oil and sprinkle with Parmesan cheese. Garnish with salad greens and parsley. Serve immediately and enjoy!
Nutrition
HOW TO MAKE THIS DELICIOUS PIZZA
Using a stand mixer, use the hook attachment and combine the ingredients on low-medium 2 speed until the dough comes together and separates from the bowl. Continue kneading the dough for 4-5 minutes until it becomes smooth and supple. Knead by hand for a few minutes to get the smooth texture. The dough will be sticky at first, but it should smooth out, and resist adding anymore then the recipe calls for. Transfer dough to a large lightly greased bowl, turning a few times to coat the dough, then cover with saran wrap and towel. Place in warm area, and allow to rise for about an hour or until the dough doubles in size.
Deflate the dough and place it on clean work surface. Divide the dough in half and shape dough using a rolling pin and your hands, then transfer onto a prepared baking sheet and continue shaping with your hands if needed. Cover with towel, and leave them to rest for 10 minutes if so desired for a thicker crust.
Preheat oven to 475°F and brush 2 tablespoons of olive oil over each crusts. Divide the pesto and evenly spread on each crusts. Do the same for the mozzarella cheese, tomatoes, red onion, artichoke hearts, black olives, oregano, feta and a few sprinkles of sea salt. Bake for another 12-15 minutes.
Drizzle with some olive oil and sprinkle with Parmesan cheese. Garnish with salad greens and parsley. Serve immediately and enjoy!
