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Greek Vegetarian Pizza

Greek Vegetarian Pizza

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Pam Anderson

Pam Anderson

Simple yet so flavorful, this pesto based pizza topped with sun-dried tomatoes, spinach, feta cheese and oregano is an easy dinner solution.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1348 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Adjust oven rack to center position and heat oven to 450 degrees F (230 degrees C).
  2. Place crust on baking sheet and spread pesto on pizza. Top pizza in the following order: tomatoes, spinach, red onion, feta, and oregano. Bake until spinach wilts and cheese starts to brown, about 15 minutes.
  3. Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve.
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Reviews

cutewife
5

cutewife

1/21/2006

Oh Yum! Had to make a few changes: Followed the recipe except used fresh sliced tomatoes plus frozen to thrawed spinache instead and added a little bit of shredded mozzarella over the feta cheese. Don't like oregano so I skipped that ingredient. I could eat this every day of the week!

RECIPERAVEN
3

RECIPERAVEN

1/19/2007

Yummy. This has a high fat content, but most of it is good fat.

Vanessa Chang
3

Vanessa Chang

5/31/2006

Tasty. We tried this just a few weeks ago and have already made it twice since, using pitas instead of Boboli crust (we tend to have more pitas around than Bobolis).