Greek-style pizza

    20 min

    Red onions, cherry tomatoes, olives and tangy feta cheese give a Mediterranean feel to this express pizza. Toss together a rocket or baby leaf salad to accompany. Delicious!

    3 people made this

    Serves: 4 

    • 2 tbsp olive oil (from the jar of sun-dried tomatoes)
    • 1 tsp balsamic vinegar
    • 1 small red onion, thinly sliced
    • 1 large, thin and crispy ready-made pizza base, about 265g, or 2 x 150g pizza bases
    • 3 tbsp sun-dried tomato paste
    • 8 cherry tomatoes, halved
    • 50g sun-dried tomatoes in oil, cut into thin slices
    • 12 stoned black or green olives
    • 150g feta cheese, crumbled

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 220°C (200°C fan oven), gas 7. Whisk 1 tbsp oil and the vinegar in a bowl, add the onion rings and toss to coat. Leave while you prepare the remaining ingredients (the marinade helps to soften the onion and mellows the flavour a little).
    2. Spread the pizza base with the sun-dried tomato paste. Arrange the onion rings and cherry tomatoes on top, then scatter with the sun-dried tomato slices, olives and feta cheese. Drizzle the remaining oil over the pizza.
    3. Put the pizza directly on to the top shelf of the oven, putting a baking sheet on the shelf below to catch any drips. Bake for 10 minutes or until the base is crisp and the topping lightly browned. Season with ground black pepper. Cut into wedges and serve.

    Cooking tip

    Add flavour by using sun-dried tomato paste with the addition of herbs and spices such as hot chillies, garlic, oregano and capers.

    …more ideas

    Chicken, dolcelatte and spinach Spread the base with 3 tbsp red pesto. Top with 300g lightly cooked spinach, 200g bought cooked sliced chicken breast and 100g roasted red peppers in oil, well-drained and sliced. Scatter 75g diced Dolcelatte or Gorgonzola cheese on top. Bake. * Aubergine and red onion Spread 3 tbsp red pepper pesto over the base. Brush 1 small aubergine, thinly sliced, with olive or chilli oil. Put on a baking tray and bake for 15 minutes, turning once, then sprinkle with 1 tsp balsamic vinegar. Brush 1 thinly sliced red onion with oil and add to the tray for the last 5 minutes. Top the pizza with the aubergine and onion, and bake. Scatter with 75g pine nuts and serve.* Spicy lamb Spread the base with 3 tbsp sun-dried tomato paste. Stir-fry 250g lean minced lamb with 1 courgette, cut into 1cm dice, until the meat is lightly browned, then add 2 crushed garlic cloves and 1 tsp ground cumin. Stir-fry for 1 minute. Season, then pour on to the pizza and scatter with 75g grated or diced mozzarella. Bake. * Tuna and tomato Spread the base with 3 tbsp sun-dried tomato paste. Top with 2 large tomatoes, thinly sliced, and a 200g can tuna in olive or sunflower oil, drained and flaked. Add 12 stoned black olives and 100g cubed mozzarella. Bake.

    …tips for pizza bases

    Packs of one-step bread dough have a long shelf life and are useful to keep in the storecupboard for making pizzas. Roll out the made-up dough to a 25cm circle on a baking sheet lined with baking parchment, add your topping and bake. * Save time by using a bought Margherita pizza as a base. Top as the basic recipe, but omit the sun-dried tomato paste and reduce the feta cheese to 75g. * You can make a quick pizza base in about 5 minutes: put 225g self-raising flour, 1/2 tsp baking powder and 1/4 tsp salt in a bowl. Stir, then make a hollow in the centre and pour in 150ml semi-skimmed milk and 1 tbsp olive oil. Mix to a soft dough and roll out. Top as before but bake for 12-15 minutes.

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    i like it  -  07 Aug 2008