Greek Village Salad Pizza Recipe

Name: Greek Village Salad Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 qt. bread flour; 1-1/4 qt. whole wheat flour; 1 Tbsp. salt; 2 Tbsp. active dry yeast; 1 qt. warm water (110F); - yellow cornmeal; 2 cups KRAFT Light Italian Reduced Fat Dressing, divided; 2 cups shredded mozzarella; 1/2 tsp. ground black pepper; 2 qt. cucumber, peeled, seeded, cut into 1/2-inch cubes; 16 each plum tomatoes, seeded, chopped; 80 each pitted Kalamata olives; 2 cups crumbled feta cheese; 1/2 tsp. dried oregano leaves

Servings: persons

1-1/4 qt. bread flour
1-1/4 qt. whole wheat flour
1 Tbsp. salt
2 Tbsp. active dry yeast
1 qt. warm water (110F)
- yellow cornmeal
2 cups KRAFT Light Italian Reduced Fat Dressing, divided
2 cups shredded mozzarella
1/2 tsp. ground black pepper
2 qt. cucumber, peeled, seeded, cut into 1/2-inch cubes
16 each plum tomatoes, seeded, chopped
80 each pitted Kalamata olives
2 cups crumbled feta cheese
1/2 tsp. dried oregano leaves

1
Place flours and salt in food processor container fitted with metal blade; cover with lid.
2
Pulse 2 to 3 sec.
3
or until well blended.
4
Stir yeast into warm water until yeast is completely dissolved.
5
Add to ingredients in food processor container; cover.
6
Process 1 min.
7
or until mixture forms a ball.
8
Transfer to large greased bowl; cover with towel.
9
Let stand in warm place 1 hour or until doubled in volume.
10
Heat pizza stones in 500F-standard oven.
11
Meanwhile, punch dough down; divide into 16 equal pieces, about 5 oz.
12
each.
13
(Or, divide into 4 equal pieces for trial recipe.)
14
Roll each piece into 9-inch round; transfer to pizza peel sprinkled lightly with cornmeal.
15
Spread each pizza crust with 1 Tbsp.
16
of the dressing; sprinkle with 2 Tbsp.
17
of the mozzarella cheese and a dash of black pepper.
18
Slide pizzas onto hot stones.
19
Bake 6 to 8 min.
20
or until bottom and edge of each crust is crisp and lightly browned.
21
Meanwhile, toss cucumbers with tomatoes, olives and remaining dressing; set aside.
22
For each serving: Cut 1 pizza into 4 wedges; place on serving plate.
23
Top evenly with 1 cup (5 oz.)
24
of the cucumber mixture; sprinkle with 2 Tbsp.
25
of the feta cheese and a dash of the oregano.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 qt. bread flour, 1-1/4 qt. whole wheat flour, 1 Tbsp. salt, 2 Tbsp. active dry yeast, and more.

Yes, Greek Village Salad Pizza falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Village Salad Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions