Greek Pizza

  • Yield: 4 servings


1/2cup pizza sauce
1 (12-inch) pre-baked pizza crust
3/4cup (3-ounces) Wisconsin Aged Provolone Cheese
1/2cup (2-ounces) Wisconsin Mozzarella Cheese, shredded
20 to 25 fresh baby spinach leaves
1/4cup red onion, julienned
3/4cup (4 to 5 ounces) Wisconsin Feta Cheese with Sun-Dried Tomatoes*, crushed
1/3cup black olives, sliced
2tablespoons sun-dried tomatoes, finely diced
Balsamic vinegar (optional), as needed


  1. Preheat the oven to 425F.
  2. 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.
  3. 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.
Recipe courtesy of the Wisconsin Milk Marketing Board