Greek Pesto Ricotta Pizza
Transform your pizza night with this vibrant and flavor-packed Greek Pesto Ricotta Pizza! Featuring a crisp, golden crust topped with a rich pesto base, creamy dollops of ricotta, and a perfect blend of gooey mozzarella and tangy feta, this recipe delivers an irresistible Mediterranean twist. Fresh baby spinach, juicy cherry tomato halves, briny kalamata olives, and thinly sliced red onion add layers of texture and color, while a sprinkle of dried oregano and a drizzle of extra-virgin olive oil elevate every bite. Ready in just 30 minutes, this quick and easy recipe is a crowd-pleasing option for weeknight dinners or casual gatherings. Serve it warm and savor the bold, Greek-inspired flavors in every slice!
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Recipe Information
Ingredients
- 1 lb pizza dough
- 0.33 cup pesto sauce
- 0.5 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.33 cup feta cheese, crumbled
- 0.25 cup kalamata olives, pitted and sliced
- 0.5 cup cherry tomatoes, halved
- 0.25 medium onion red onion, thinly sliced
- 1 cup baby spinach leaves
- 1 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean surface and roll out the pizza dough into a thin 12-inch circle.
Carefully transfer the rolled dough onto a piece of parchment paper to make it easier to handle.
Spread the pesto sauce evenly across the surface of the dough, leaving about 1 inch around the edges for the crust.
Dollop small spoonfuls of ricotta cheese over the pesto base, spreading them out evenly.
Sprinkle the shredded mozzarella cheese over the ricotta cheese layer.
Add the cherry tomato halves, sliced red onion, and kalamata olives evenly across the pizza.
Top with baby spinach leaves, followed by the crumbled feta cheese.
Sprinkle dried oregano over the toppings for an extra Mediterranean flavor.
Drizzle the olive oil lightly across the top of the pizza.
Using the parchment paper, carefully transfer the pizza onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Serve warm and enjoy your Greek Pesto Ricotta Pizza!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 7.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1593 mg | 123% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1386 mg | 29% | |
*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.
