Feta Cheese Tahini Pizza
Elevate your pizza night with this Mediterranean-inspired Feta Cheese Tahini Pizza, a vibrant fusion of creamy tahini sauce, tangy feta cheese, and a colorful medley of toppings. Crafted on a crispy, golden pizza crust, this recipe replaces traditional pizza sauce with a silky tahini base infused with garlic and lemon for a nutty, zesty twist. Topped with juicy cherry tomatoes, briny Kalamata olives, and thinly sliced red onion, each bite is bursting with bold flavors, balanced by fresh baby spinach added just after baking. Perfect for weeknight dinners or casual gatherings, this 25-minute recipe delivers gourmet flair with minimal fuss. Vegan-friendly alternatives and spices like crushed red pepper flakes can customize it to suit your palate. Try this unique take on pizza that merges classic comfort food with the irresistible flavors of the Mediterranean!
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 3 tablespoons Tahini
- 1 clove, minced Garlic
- 1 tablespoon Lemon juice
- 0.25 teaspoons Salt
- 0.5 cups, crumbled Feta cheese
- 1 cup, halved Cherry tomatoes
- 0.25 cup, thinly sliced Red onion
- 0.25 cup, pitted and sliced Kalamata olives
- 1 cup (loosely packed) Baby spinach
- 1 tablespoon Olive oil
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean work surface and roll out the pizza dough into a 12-inch circle. Transfer the dough to a sheet of parchment paper for easy handling.
In a small bowl, whisk together the tahini, minced garlic, lemon juice, salt, and 1 tablespoon of water to form a smooth sauce. Add more water if needed to achieve a spreadable consistency.
Spread the tahini sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Sprinkle the crumbled feta cheese evenly over the tahini base.
Scatter the halved cherry tomatoes, thinly sliced red onion, and Kalamata olives over the pizza.
Drizzle 1 tablespoon of olive oil over the toppings and sprinkle with dried oregano for added flavor.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are slightly caramelized.
Remove the pizza from the oven and immediately top it with the baby spinach leaves. The residual heat will slightly wilt the spinach.
If desired, sprinkle with crushed red pepper flakes for a touch of heat.
Slice and serve immediately, enjoying the medley of creamy, tangy, and fresh flavors!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 998 mg | 77% | |
| Iron | 4020.6 mg | 22337% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
