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Greek Isles Pizza

Greek Isles Pizza

Southern Living magazine

You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. PEEL eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently between paper towels; set aside.
  2. BRUSH pizza crust with 1 tablespoon olive oil. Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil.
  3. BAKE at 400 degrees for 20 minutes. Garnish, if desired.
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Excellent! Because it seemed like an AWFUL LOT for one pizza, I cut the eggplant and kalamata olives to about 1/3 - 1/2 of what the recipe called for. It tasted perfect! I also cut the cheese down to about 1/2, just as a personal preference. Because we had lost our power, my young son suggested we grill the pizza. Have heard of it but never attempted it myself before. It turned out great. I cooked the pizza straight on the grill for about 3 or 4 mins. to brown up the bottom, then put aluminum foil underneath to cook the rest of the way. The pizza is a tad dry because of the lack of sauce, but still quite good. I will cook future pizzas like this again, and I will make this recipe again!


Besides the eggplant, it was quite yummy! Especially the Kalamata olives!!

Amy Kopperude

The eggplant and olives make the pizza taste a little too bitter for my family's preferences.