Ingredients
- Greek Sauce:
- ½ cup finely chopped seeded cucumber
- ¼ cup light sour cream
- ¼ cup chopped fresh dill
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ red bell pepper, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped Kalamata olives
- 1 medium tomato, sliced
- ¼ red onion, thinly sliced
- 2 tablespoons chopped fresh basil
What Makes This Recipe Unique
This pizza combines fresh vegetables with classic Mediterranean flavors, making it both healthy and tasty. It’s a great way to enjoy a colorful, nutrient-packed meal that feels light but satisfying. Plus, it’s perfect for sharing with family and friends.
Helpful Tips For Cooking
- Preheat your oven well to get a crispy crust.
- Use fresh, high-quality veggies for the best flavor.
- Don’t overload the pizza with toppings to avoid a soggy base.
- Use fresh, high-quality veggies for the best flavor.
- Don’t overload the pizza with toppings to avoid a soggy base.
Directions
Lightly heat your oven to 425°F (220°C). While it’s warming up, mix together the cucumber, sour cream, dill, oregano, balsamic vinegar, garlic powder, and onion powder in a bowl. Cover it and pop it in the fridge to let the flavors meld. Next, take the pizza out of its packaging and toss the cardboard. Scatter the red pepper, feta cheese, and olives evenly over the crust. Add the sliced tomatoes on top and finish with a sprinkle of black pepper. Slide the pizza into the oven and bake for about 15 minutes, or until it’s nicely golden and bubbly. When it’s done, take it out and scatter the red onion and fresh basil over the top. Dollop on the Greek sauce right before serving for a tasty finishing touch.
Serving Ideas For Family Meals
Serve warm with a side of mixed greens or a light cucumber salad. A drizzle of olive oil or a sprinkle of fresh herbs like basil or oregano can add a nice finishing touch. It pairs well with a chilled glass of white wine or sparkling water.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet to keep the crust crisp. Avoid microwaving to prevent sogginess.
