Greek Salad Pizza
Updated Jun 18, 2025
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A pile of crunchy salad with feta on a pizza with a shortcut pre-made crust - weeknight perfection.
This is the best of two worlds, pizza and Greek salad! The pizza is very simple, made with a refrigerated pizza crust, topped with a bit of tomato sauce, mozzarella, and fontina (or another flavorful melty cheese). Then a classic Greek salad is spread over the warm pizzza, jammed with feta, tomatoes, olives, and cucumbers. The result is my perfect all-in-one Greek Salad pizza!
Greek Salad Pizza: A pile of crunchy salad with feta on a pizza with a shortcut pre-made crust – weeknight perfection.
It’s best hot or warm with the cool salad piled right on top, but you know I had a big honking piece for breakfast the day after I made it, straight from the fridge. There is no pizza shaming in our house, no wrong place or time or temperature to eat pizza.
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Greek Salad Pizza
Ingredients
For the Greek Salad:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt , or to taste
- ¼ teaspoon finely minced garlic
- ¼ teaspoon freshly ground black pepper
- Big pinch red pepper flakes (optional)
- 4 cups sliced romaine lettuce hearts
- ½ cup diced red onion
- ½ cup halved cherry tomatoes
- ½ cup sliced baby cucumbers (or seedless cucumbers, halved and sliced)
- ½ cup diced feta cheese
- ½ cup halved kalamata olives
- ½ teaspoon fresh oregano leaves (optional)
For the Pizza:
- 1 cup pizza sauce or spaghetti sauce
- 1 package Jus-Rol Round & Thin Pizza Crust
- 1 ½ cups grated mozzarella
- 1 cup grated fontina , Monterey Jack, havarti, or other mild melting cheese
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 425°F.
- Unroll the pizza dough right on its parchment paper onto a rimmed baking sheet. Spread the pizza sauce over the dough, leaving a ½-inch border.
- Sprinkle the grated mozzarella and fontina evenly over the sauce. Sprinkle ½ teaspoon oregano over the cheese.
- Bake until the edges of the crust golden brown and when a spatula is slid under the tart it lifts up firmly, about 22 to 26 minutes. Let sit for a couple of minutes before serving with the salad.
- While the pizza is baking, make the Greek Salad: In a container combine the olive oil, vinegar, ½ teaspoon dried oregano, mustard, salt, garlic, pepper and red pepper flakes (if using). Shake well to combine.
- In a large mixing bowl, combine the lettuce, red onion, tomatoes, cucumber, feta, olives, and fresh oregano if using. Shake the dressing once more to combine and pour over about half of the dressing, reserving the rest. Toss the salad.
- Distribute the salad over the hot or warm pizza, or serve it on the side and let everyone pile their own slice of pizza with the salad. Serve the pizza hot or warm, cut into slices. Pass extra dressing on the side for anyone who wants to drizzle a bit more on top.
