Greek Pizza — a homemade pizza recipe to love

Pizza. It always comes back to homemade pizza. A meteor could be racing towards earth, everyone could be in panicked crisis Armageddon mode, and my youngest son, Michael, and I will be in the kitchen thinking of the next great variation on our homemade pizza. This week’s variation is Greek pizza and it was a huge hit with the rest of the family.

This new recipe was a happy accident that involved, as it so often does, leftovers. We had a huge bowl of leftover Greek Salad. Greek Salad almost never holds up very well as leftovers so we knew we needed extra creativity. This pizza was actually Michael’s idea.

We started by turning the leftover Greek Salad into the pizza sauce. We put the following into a blender:

  • about 4 c. leftover Greek Salad
  • 1/2 c. toasted pine nuts
  • 1/2 c. sundried tomatoes

We blended this until it was smooth and the texture of pizza sauce.

Greek Salad sauce

We made a batch of sourdough pizza crust and spread it out very, very thin.

Greek Pizza

We topped this amazing pizza with the following ingredients:

  • 2/3 c. Greek Salad sauce, spread on the crust at about the thickness of regular pizza sauce
  • 1/2 red onion, very thinly sliced
  • six slices of bacon, cooked crispy and crumbled
  • 1/3 – 1/2 c. crumbled feta cheese
  • 1/2 c. mozzarella cheese, shredded
  • 1/4 c. sundried tomatoes, chopped coarsely

Greek pizza assembledGreek Pizza

Bake pizza on a preheated pizza stone in a preheated 450° oven until the cheese is bubbly and the crust is crispy and golden brown.

Greek pizza hot out of the oven

We topped this pizza with very thinly sliced fresh tomatoes after it came out of the oven and this was just delicious. The thinner you can get the crust on this pizza, the better. I also think that adding artichoke hearts might be tasty. You can also keep this pizza vegetarian by eliminating the bacon. I will say, though, that the bacon adds just the right flavor to this pizza.

Now, if I didn’t have leftover Greek Salad on hand, I would make a sauce out of the ingredients IN that Greek Salad because it was THAT good. And now I’m thinking about leftover Caesar salad and what kind of sauce THAT might make…..

Slice of Greek Pizza


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BBQ Chicken Pizza, Take Two

Over twenty years ago, I met my favorite food on the planet and fell in love. My husband’s parents took us out for dinner when we visited them in southern California. They couldn’t wait to share their new favorite restaurant–California Pizza Kitchen. My in-laws were serious foodies, years before I had ever heard that term for the first time, so we knew we were in for a treat when they recommended we try the BBQ Chicken Pizza. It was love at first sight. My first bite confirmed it and sent me on a personal mission to make some of those flavors in my OWN kitchen.

Over the years, I’ve eaten a lot of BBQ Chicken Pizza in a lot of different pizza joints all over the country. Only the stuff I’ve made in my own kitchen measures up to that original vision. Of course, my original vision has done a little evolving over the years too!

So you start with a good crust; I like a medium thick sourdough crust for this pizza, baked on a pizza stone.

While the dough for the crust is rising, saute two boneless, skinless chicken breasts. When they’re almost cooked, cut them into cubes and finish simmering them in a little barbecue sauce. I like to use a smoky-flavored sauce; if I can get it, a mesquite smoked sauce is the best. Set the chicken aside.

Thinly slice a medium-sized red onion. Chop up about 1/2 bunch of cilantro. Grate 4 ounces of smoked gouda cheese and 4 ounces of mozzarella. Mix the two cheeses.

To assemble the pizza, start by spreading the crust.

Brush on a thin coat of the smoky barbecue sauce.

Evenly distribute the chopped, cooked chicken.

Add the sliced onion and the chopped cilantro.

Top with the grated cheese mixture.

Bake the pizza in an oven that’s been preheated to 450° until the cheese is melted and bubbly and the crust is brown. Check the underside of the crust to make sure it’s not still doughy.

My son, Michael, sometimes adds a thin layer of cornmeal under the dough so that he can slide the assembled pizza onto a preheated pizza stone that is already in the oven. This results in a much crispier crust. Putting the cheese on top of all the other ingredients helps keep the other ingredients moist.

Many different versions of this pizza exist. In fact, Laura HER version of BBQ Chicken Pizza a few years ago here on My Sister’s Kitchen. I must confess that we BOTH think that the other doesn’t REALLY make BBQ Chicken pizza correctly. I’m sure that the best approach is to make both versions and decide for yourself. 😉


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Ajo Pizza Appetizer

As my husband was putting the finishing touches on a great smoked sausage pizza tonight,  I asked, “What are you going to put on this extra crust over here?”  He shrugged.  “Maybe some garlic or something.”

Garlic! Oh joy! I raced to the fridge and pulled out my jar of Mojo de Ajo (a slow-roasted garlic-infused olive oil).   Continue reading

Fruit Pizza

I’m bringing this post out of semi-retirement. The other day I fixed this fabulous dessert for my oldest son’s 21st birthday (instead of cake). He was delighted! I also added some photos. If you’re new to the Kitchen, this one is a family favorite that I’d love to share with YOUR kitchen.

Years ago, when my children were very small and life was exhausting and messy, I had a wonderful older-woman friend named Diane Henderson. Diane was drop-dead gorgeous, gracious, witty, warm, and unconditionally affirming of my decision to be a stay-at-home mama. Diane also loved to cook and did it well.

Sadly, I’ve lost touch with Diane. We’ve relocated a couple of times and she remarried several years ago. I don’t know her new name, and I wouldn’t know how to track her down at this point. Nevertheless, Diane continues to influence me! I learned a lot from Diane over the years that I knew her; she shared her best recipes with me. I think it’s been about thirteen years since I spent time with Diane, but I still remember the fragrant welcome her home held for me and my little ones when we went to her house for tea. (And I will sheepishly admit that I sort of hope that Diane tries googling herself and finds me here in the kitchen.)

Our very favorite treat that Diane served was Fruit Pizza. It’s perfect for a summer feast.

Fruit Pizza


  • 2 c. flour
  • 1 c. butter
  • 1/2 c. powdered sugar
  • enough tap water to moisten the dough

Cut butter into dry ingredients. Mix together. Add water one tablespoon at a time until the dough is just moist enough to press into a round pizza pan. Bake at 325° for 15 minutes or until light brown. Let cool completely. You can make this a day or two ahead of serving time if you need to.

Cream together:

  • 8 ounces cream cheese
  • 1/2 c. sugar
  • 1 t. honey

Spread on baked crust.


  • 1 c. fruit juice
  • 4 T. sugar
  • 4 T. cornstarch

Stir together and mix cornstarch in completely before putting over heat. In a medium saucepan, cook on low heat until thick and clear. Bring to a rolling boil and remove from heat immediately. Spread over the layer of cream cheese on the crust. In a pinch, if you don’t have fruit juice, you can mash some of the fruit you’re using for the pizza into a cup of water and cook it all together. I used strawberries in my glaze, making a nice red “pizza sauce.”


  • 3 baskets of strawberries, hulled and sliced (you can also a mixture of different kinds of berries)
  • 2-3 kiwis, peeled and sliced crosswise

Arrange fruit on top of glaze. Chill entire pizza for one hour before serving. Cut into wedges, like pizza, and serve on plates.

This is a great warm weather dessert. I like it because I really can use any fresh fruit that is in season. This is delicious with any kind of berry, peaches, apricots, and even melon slices.

Barb, who prays that Diane’s life continues to be full and richly blessed.

And here is the birthday boy:


Feelin’ Bleu Pizza

I wish I had photos of this amazing gourmet pizza, but sadly, I don’t. This pizza is yet another great candidate for getting cut into bite-sized hors d’oeuvre portions. Best of all, it uses up some leftovers in my fridge! Continue reading