Pepper, Onion & Feta Pizza

Pepper, Onion & Feta Pizza

33 Reviews 2 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Everyone loves pizza! Who knew it could be so good for you?”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
  2. Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

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Reviews (33)

Rate This Recipe
Jennecy
26

Jennecy

A local pizza place makes a sauceless feta cheese pizza sort of like this, and I love it, so I thought I'd give it a try with this recipe as a starting point. I did most of the recipe as written, but added fresh baby spinach leaves and some artichoke hearts. It was delicious. You have to be aware that there is no sauce/gooey cheese to hold it all together and eat it more carefully, but it's a tiny inconvience compared to the yummy taste. Some other toppings I'm considering for next time are marinated mushrooms, sun dried tomatoes, and different kinds of olives. Crispy crumbled bacon would also be good on this!

Nicole
11

Nicole

This was great! I made it for my mom and I and we LOVED it! I did however do 3 things differently. First I didn't have any red pepper flakes on hand, so I didn't use those. Secondly, I sliced a small tomato and used it as a topping. lastly I put a little bit (about 3-4 tbl) pizza sauce. We loved it and will definatly make it again!

BonBonChihuahuas
8

BonBonChihuahuas

If you spread a thin layer of hummus before adding the veggies, it helps a lot. Plus you can try all the different flavors of hummus!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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Greek Pizza with Spinach, Feta and Olives

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