The Greek Pizza: A Taste of the Mediterranean at Home

My first encounter with a Greek pizza wasn’t in a sun-drenched taverna overlooking the Aegean, but rather in a bustling California food hall. The aroma of freshly baked dough mingled with the bright scents of lemon, herbs, and briny olives, instantly transporting me. It was love at first bite – the crisp crust giving way to creamy mozzarella, savory chicken, and that vibrant Greek salad, all tied together with a tangy tzatziki. Recreating that experience at home became a mission, and I’m thrilled to share this recipe that captures the essence of the California Pizza Kitchen classic.

Recipe Overview

• Prep Time: 2 hours 45 minutes (including dough rising time)
• Cook Time: 8-10 minutes
• Total Time: 3 hours
• Servings: 6
• Yield: 1 13-inch pizza or 2 9-inch pizzas
• Dietary Type: Not specified (can be modified with substitutions)

Ingredients

For the Traditional Pizza Dough:

• 1 teaspoon active dry yeast
• 1 cup plus 1 tablespoon warm water (105 to 110 degrees)
• 1 ½ cups unbleached bread flour or 1 ½ cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon extra-virgin olive oil

For the Grilled Greek Chicken:

• 2 lbs boneless skinless chicken breasts
• 1-2 tablespoons olive oil
• ¼ cup Greek spice seasoning (store-bought or homemade blend)

For the Greek Salad:

• 1 large English cucumber, peeled and diced 3/8 inch
• 2 medium roma tomatoes, seeded and diced 3/8 inch
• 1 medium red onion, chopped
• ½ cup pitted kalamata olives, drained and halved lengthwise
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar
• ½ teaspoon sugar
• ¼ teaspoon minced garlic
• 1 pinch dried oregano leaves
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 1 tablespoon extra-virgin olive oil

For the Pizza Assembly:

• 1 lb traditional pizza dough (recipe above)
• 2 tablespoons extra-virgin olive oil
• 2 cups mozzarella cheese, grated
• Grilled Greek chicken breasts (recipe above), cut into ½-inch pieces
• Greek Salad (recipe above)
• ¾ cup tzatziki sauce (recipe below)
• 1 ounce feta cheese, crumbled (about ¼ cup)
• 2 teaspoons flat leaf parsley, chopped

For the Tzatziki Sauce:

• ¼ cup mayonnaise
• 3 tablespoons plain yogurt
• 3 tablespoons sour cream
• 1 ounce feta cheese
• 1 ½ tablespoons cucumber, peeled, seeded, and diced
• ½ teaspoon dried mint

Equipment Needed

• Pizza stone
• Pizza peel
• Mixing bowls (various sizes)
• Stand mixer or food processor (optional)
• Plastic wrap
• Grill or baking pan
• Blender or small food processor
• Squeeze bottle or syrup dispenser (optional)
• Waxed paper or parchment paper

Instructions

1. Prepare the Pizza Dough: In a small bowl, dissolve the active dry yeast in 1 cup plus 1 tablespoon of warm water (105 to 110 degrees). Ensure the water isn’t too hot; otherwise, it will kill the yeast. Let it sit for 5-10 minutes until foamy.
2. Mix the Dough: If using a stand mixer, use the paddle attachment. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of olive oil. Stir by hand to distribute the ingredients. Add the dissolved yeast mixture. Start mixing on the lowest speed and mix for 2 to 3 minutes, until the dough is smooth and elastic. Avoid over-kneading, which can make the dough tough.
   *If using a food processor, use the plastic blade. Proceed as for the stand mixer, stopping kneading as soon as the dough forms a smooth ball.
   *If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl and stir to combine. Make a well in the middle and add the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and knead for 5 minutes with lightly oiled hands. It should be smooth and elastic, but slightly sticky.
3. First Rise: Place the remaining teaspoon of olive oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, about 1 ½ to 2 hours.
4. Second Rise: About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions. Roll each portion of dough into a round ball on a smooth, clean surface, sealing any holes by pinching or rolling.
5. Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
6. Prepare the Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of ½ inch. This ensures even cooking.
7. Marinate the Chicken: Combine the olive oil and Greek spice seasoning in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, turning each to coat in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
8. Grill or Bake the Chicken: If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Avoid overcooking. If no grill is available, preheat the oven to 350 degrees F and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should reach 165 degrees F. Let cool slightly and cut into ½-inch pieces.
9. Make the Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the lemon juice, red wine vinegar, sugar, garlic, oregano, salt, pepper, and olive oil in a small bowl. Add the dressing to the vegetables and stir well.
10. Prepare the Tzatziki Sauce: Place all the tzatziki sauce ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using.
11. Preheat the Oven: Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees F for at least 30 minutes.
12. Shape the Dough: Roll and spread the dough into one 13-inch circle or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
13. Assemble the Pizza: Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within ½ inch of the outer edge. Distribute the chicken over the cheese.
14. Bake the Pizza: Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
15. Finish and Serve: Use the peel to remove the pizza from the oven. Slice as desired. Spoon the Greek Salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.

Expert Tips & Tricks

• Crispy Crust Secret: Preheat your pizza stone for at least 30 minutes for an extra-crispy crust.
• Dough Management: If your dough is too elastic and shrinking back when you roll it, let it rest for 5-10 minutes before continuing.
• Homemade Greek Spice: Create your own Greek spice blend using oregano, basil, thyme, marjoram, garlic powder, onion powder, salt, and pepper.
• Tzatziki Consistency: If your tzatziki is too thick, add a tablespoon or two of water or lemon juice to thin it out.
• Prevent Soggy Pizza: Avoid overloading the pizza with salad to prevent a soggy crust.

Serving & Storage Suggestions

Serve the Greek Pizza immediately after baking for the best flavor and texture. The vibrant salad and creamy tzatziki are at their peak when fresh.

• Leftovers: Store leftover pizza slices in an airtight container in the refrigerator. They will last for up to 2 days.
• Reheating: Reheat pizza slices in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also use a skillet on the stovetop for a crispy crust. Microwaving is not recommended, as it can make the crust soggy.

Nutritional Information

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

Nutrient	Amount per Serving	% Daily Value
Calories	626 kcal	31%
Total Fat	34 g	44%
Saturated Fat	11.8 g	59%
Cholesterol	173 mg	58%
Sodium	1090 mg	45%
Carbohydrates	17 g	6%
Fiber	1.6 g	6%
Sugar	6.4 g	–
Protein	54 g	108%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough for a gluten-free option.
• Vegetarian: Omit the chicken and add grilled halloumi cheese or artichoke hearts for a vegetarian version.
• Vegan: Use vegan mozzarella, feta, and tzatziki sauce substitutes. You can also substitute the honey with maple syrup or agave.
• Spicy Kick: Add a pinch of red pepper flakes to the Greek salad for a spicy kick.
• Seasonal Twist: Use seasonal vegetables in the Greek salad, such as bell peppers in the summer or roasted butternut squash in the fall.

FAQs (Frequently Asked Questions)

Q: Can I make the pizza dough ahead of time?
A: Yes, you can make the pizza dough a day or two in advance. Store it in the refrigerator after the first rise and bring it to room temperature before shaping.

Q: Can I use store-bought tzatziki sauce?
A: Absolutely! While homemade tzatziki is delicious, a good quality store-bought version will work perfectly fine.

Q: What if I don’t have a pizza stone?
A: You can use a baking sheet instead, but the crust may not be as crispy. Preheat the baking sheet in the oven for best results.

Q: Can I freeze leftover pizza?
A: Yes, you can freeze leftover pizza slices. Wrap them individually in plastic wrap and then place them in a freezer bag. Reheat in the oven for best results.

Q: How can I prevent the pizza crust from getting soggy?
A: Be sure to drain any excess liquid from the Greek salad before topping the pizza. Also, don’t overload the pizza with salad.

Final Thoughts

This Greek Pizza is a delightful explosion of flavors and textures that will transport you to a sunny Mediterranean taverna, no matter where you are. Don’t be intimidated by the number of steps – each component is easy to prepare, and the final result is well worth the effort. I encourage you to try this recipe, experiment with variations, and share your feedback! Pair it with a crisp Greek white wine for the ultimate culinary experience. Kali Orexi!