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Loaded Greek Topping Pizza: A Mediterranean Feast

The scent of oregano always transports me back to my Yiayia’s (grandmother’s) kitchen on the island of Crete. Every summer, we would gather around a large wooden table, the air thick with the aroma of baking bread and herbs freshly picked from her garden. While she never made pizza exactly like this, the combination of sun-ripened tomatoes, salty feta, and briny olives instantly evokes those cherished memories. This loaded Greek pizza is my tribute to her, a vibrant and flavorful celebration of the Mediterranean spirit.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 32-35 minutes
Servings: 4
Yield: 1 pizza
Dietary Type: Mediterranean-inspired

Ingredients

12 ounces pizza dough
1 cup pizza sauce
1 1⁄2 cups mozzarella cheese, shredded
2 cups cooked chicken, cubed
1 large red onion, sliced thin
1⁄2 cup feta cheese, crumbled
1⁄4 cup tomatoes, seeded and diced
1⁄4 cup kalamata olives, crushed
1 tablespoon oregano, fresh, chopped

Equipment Needed

12-inch x 12-inch non-stick pizza pan
Knife
Cutting board
Oven

Instructions

Begin by preheating your oven to 400 degrees Fahrenheit. Ensuring the oven is properly heated is crucial for even cooking.
Take your 12 inch x 12 inch non-stick pizza pan and grease it thoroughly with vegetable shortening. This step prevents the pizza from sticking and ensures a crispy crust. You can also use olive oil if you prefer.
Carefully spread the pizza dough onto the prepared pizza pan. Use your fingers or a rolling pin to evenly distribute the dough, ensuring it reaches the edges of the pan. If the dough is too elastic and keeps shrinking back, let it rest for a few minutes before continuing.
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Don’t overload the sauce, as this can make the pizza soggy. A thin, even layer is perfect.
Sprinkle the mozzarella cheese over the sauce. Ensure it’s evenly distributed to cover the entire pizza. This creates a delicious, melty base for all the other toppings.
Now for the stars of the show: Distribute the cubed cooked chicken evenly over the mozzarella.
Scatter the thinly sliced red onion over the chicken and cheese. The thin slices will cook through and become slightly caramelized, adding a sweet and savory flavor.
Crumble the feta cheese generously over the pizza. The salty, tangy feta is a key component of the Greek-inspired flavor profile.
Sprinkle the diced tomatoes and crushed kalamata olives over the pizza. Be sure to seed the tomatoes to prevent a watery pizza.
Finally, sprinkle the fresh, chopped oregano over all the toppings. The oregano adds a fresh, herbaceous aroma that ties all the flavors together.
Bake in the preheated oven for 12 to 15 minutes, or until the bottom of the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it, as oven temperatures can vary.
Once the pizza is cooked to perfection, remove it from the oven and let it cool for a few minutes before slicing and serving.

Expert Tips & Tricks

Pre-cook the chicken: If you’re not using pre-cooked chicken, be sure to cook it thoroughly before adding it to the pizza. This will prevent undercooked chicken and ensure a safe and delicious meal.
Don’t overcrowd the pizza: While this is a “loaded” pizza, avoid overcrowding it with too many toppings. Too many toppings can make the pizza soggy and prevent the crust from cooking properly.
Use a pizza stone: For an even crispier crust, preheat a pizza stone in the oven and bake the pizza directly on the stone.
Brush the crust with olive oil: Before baking, brush the crust with olive oil for a golden brown and flavorful finish.
Add a drizzle of balsamic glaze: After baking, drizzle a balsamic glaze over the pizza for a touch of sweetness and acidity.
Make your own pizza dough: While store-bought dough is convenient, making your own pizza dough from scratch will elevate the flavor and texture of your pizza.
Prep the toppings in advance: Slice the onions, dice the tomatoes and cube the chicken earlier in the day to save time.

Serving & Storage Suggestions

Serve the Loaded Greek Topping Pizza hot, straight from the oven. A sprinkle of extra fresh oregano adds a beautiful finishing touch. It pairs perfectly with a crisp Greek salad or a refreshing glass of white wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven, microwave, or a skillet. For the best results, reheat in the oven at 350 degrees Fahrenheit until warmed through. You can also freeze leftover pizza for longer storage, wrapping each slice individually in plastic wrap before placing them in a freezer bag. Reheat directly from frozen in a preheated oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	366.9 kcal	N/A
Calories from Fat	184 g	50%
Total Fat	20.5 g	31%
Saturated Fat	9.9 g	49%
Cholesterol	102.4 mg	34%
Sodium	900.7 mg	37%
Total Carbohydrate	13.7 g	4%
Dietary Fiber	1.3 g	5%
Sugars	8.7 g	N/A
Protein	31.2 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the chicken and add more vegetables, such as bell peppers, zucchini, or eggplant.
Gluten-Free: Use a gluten-free pizza dough.
Different Cheeses: Experiment with different cheeses, such as provolone, asiago, or a blend of Italian cheeses.
Spicy: Add a pinch of red pepper flakes to the pizza sauce or sprinkle some on top of the pizza before baking.
Different Herbs: Use other fresh herbs, such as basil, thyme, or rosemary, in addition to or instead of oregano.
Swap Meats: Use lamb sausage in place of chicken for an even more authentic Greek taste.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded mozzarella cheese?
A: While pre-shredded mozzarella is convenient, it often contains cellulose, which can prevent it from melting as smoothly. Freshly shredded mozzarella is always recommended for the best results.

Q: What if my pizza dough is too sticky?
A: If your pizza dough is too sticky, add a little flour to your work surface and knead it in gradually until the dough is easier to handle.

Q: Can I make this pizza ahead of time?
A: You can prepare the pizza ahead of time, but it’s best to bake it just before serving. If you need to make it in advance, assemble the pizza but don’t bake it. Cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours.

Q: How do I prevent the crust from getting soggy?
A: To prevent a soggy crust, avoid overloading the pizza with too much sauce or toppings. Also, be sure to preheat your oven and pizza stone (if using) properly.

Q: Can I use dried oregano instead of fresh?
A: While fresh oregano is preferred for its vibrant flavor, you can use dried oregano if necessary. Use about 1 teaspoon of dried oregano in place of 1 tablespoon of fresh oregano.

Final Thoughts

This Loaded Greek Topping Pizza is more than just a recipe; it’s a culinary journey to the sun-soaked shores of the Mediterranean. I encourage you to try this recipe and share your experiences with it. Whether you’re hosting a pizza night with friends or simply looking for a flavorful weeknight meal, this pizza is sure to impress. Pair it with a chilled glass of retsina and transport yourself to a Greek taverna, if only in your mind. Kali Orexi! (Bon appétit!)

Loaded Greek Topping Pizza Recipe