Greek Pizza with Spinach, Feta, and Olives

Prep: 10 mins

Cook: 22 mins

Difficulty: Easy

Servings: 4 Servings

"Salad pizza” is a trick I use to elevate takeout or frozen pies. A touch of crisp, crunchy greens and veggies never fails to make a less-than-great pizza really shine — which is why I decided to take the idea one step further and turn my favorite salad into a pizza topping. That’s how this Greek pizza came to life — and believe me, it’s a veggie-lover’s dream.

Ingredients

1 pound store-bought refrigerated pizza dough
8 ounces halved cherry tomatoes
4 tablespoons olive oil, divided
Salt
Freshly ground black pepper
1 cup chopped baby spinach
3 ounces crumbled feta cheese
1/2 thinly sliced red onion
1/4 cup chopped pitted Kalamata olives

Instructions

Let 1 pound store-bought refrigerated pizza dough sit at room temperature for 1 to 2 hours.
Arrange a rack at the bottom of the oven and heat the oven to 450ºF. Meanwhile, halve 8 ounces cherry tomatoes. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until shimmering. Add the tomatoes and cook until softened, about 10 minutes. Season with salt and black pepper and remove the pan from the heat. Let cool slightly.
Coat a rimmed baking sheet with 1 tablespoon of the olive oil. Coarsely chop 1 cup baby spinach. Crumble 3 ounces feta cheese. Thinly slice 1/2 medium red onion. Pit 1/4 cup Kalamata olives if needed and coarsely chop.
Place the pizza dough on the baking sheet and stretch it out as far as you can without the dough tearing. Transfer the cherry tomato sauce on the dough and spread into an even layer. Evenly sprinkle with the spinach, feta, red onion, and olives. Drizzle with the remaining 1 tablespoon olive oil and season with salt and black pepper.
Bake until golden-brown, 12 to 14 minutes. Let cool for 5 minutes before slicing and serving.