Greek Pizza

This pizza skips the usual mozzarella and goes Greek instead, which makes it lighter and brighter than the standard pie. Tangy, salty feta is the cheese, crumbled over diced tomatoes, thin slices of zucchini, oregano, and chopped black olives.

The thinly sliced zucchini is a smart move; it cooks quickly and keeps the pizza fresh and vegetable-forward rather than heavy.

Draining the canned tomatoes before they go on is the trick to a crisp crust, since too much liquid makes the base soggy.

A finishing drizzle of olive oil over the hot pizza ties the Mediterranean flavors together, the feta turning golden and the olives crisping a little at the edges.

It’s vegetarian, comes together in about 30 minutes with store-bought dough, and works as a light dinner or cut small for an appetizer.

Pro Tips

• Drain the diced tomatoes well so the crust crisps instead of steaming.
• Slice the zucchini thin so it cooks through in the short bake time.
• Lift the crust with a spatula to check the underside is golden before pulling it.
• Add the olive oil drizzle after baking for the freshest flavor.

Variations

• Add thinly sliced red onion, bell pepper, or spinach.
• Scatter fresh basil or a pinch of red pepper flakes on top.
• Use a homemade crust for an even better base.