Greek Pizza

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 1/2 c. pizza sauce
  • 1 (12&quot;) pre-baked pizza crust
  • 3/4 c. aged provolone cheese, shredded
  • 1/2 c. mozzarella cheese, shredded
  • 20 to 25 fresh baby spinach leaves
  • 1/4 c. red onion, julienned
  • 3/4 c. feta cheese, crumbled
  • 1/3 c. black olives, sliced
  • 2 tablespoons sun-dried tomatoes, finely-diced
  • Balsamic vinegar (optional), as needed


  • Preheat the oven to 425&deg; F.
  • Place pizza crust on pizza pan or large baking sheet. Spread sauce on pizza crust. Sprinkle provolone and mozzarella over the sauce. Bake 7 to 9 minutes or until the crust is lightly browned. Remove from the oven.
  • Arrange spinach leaves over top of pizza. Arrange red onions over the spinach; sprinkle feta cheese, black olives, and sun-dried tomatoes over the top. Mist pizza with balsamic vinegar, if desired.
  • *You may substitute another flavored or plain feta cheese. Homemade pizza crust may be substituted, if desired. Pre-bake crust for 5 to 10 minutes, then proceed with recipe as written. If you prefer cooked onion, place onion over sauce prior to baking.