Greek Style Pan Pizza with Feta, Spinach, and Olives
Greek Style Pan Pizza turns simple dough, tomato sauce, feta, spinach, red onion, and Kalamata olives into a crisp-edged dinner that feels bright, salty, and deeply satisfying.
A little feta and a handful of olives bring big flavor, so you do not need a pile of expensive toppings. Fresh spinach adds color and nutrients, while the pan gives the crust that golden, crunchy edge without any special oven setup.
Why You’ll Love This Recipe
- Crisp edges: The oiled pan helps the dough bake up golden and crunchy around the sides.
- Big Greek style flavor: Feta, olives, red onion, and oregano make each bite salty, tangy, and aromatic.
- Simple ingredients: You only need everyday dough, sauce, vegetables, and cheese.
- Easy weeknight method: Press, top, bake, and serve with very little hands-on work.
Fabian’s Budget & Health Tip: If fresh spinach is pricey, use thawed frozen spinach instead. Squeeze it very dry in a clean towel before adding it to the pizza. Buy feta in a block and crumble it yourself for better texture and value.
Ingredients (Serves 4)
- 1 pound pizza dough, about 450 grams
- 1 tablespoon olive oil, about 15 milliliters, for the pan
- 1 half cup tomato sauce, about 120 milliliters
- 2 cups fresh spinach, loosely packed, about 60 grams
- 3 quarters cup crumbled feta, about 110 grams
- 1 half small red onion, thinly sliced, about 60 grams
- 1 third cup pitted Kalamata olives, halved, about 50 grams
- 1 half teaspoon dried oregano, about 1 gram
- 1 quarter teaspoon black pepper, about 1 gram
Step-by-Step Instructions
1. Warm the Dough and Heat the Oven
Let the pizza dough sit at room temperature for 30 minutes. It should feel soft and relaxed, not tight or springy. Heat the oven to 475 degrees Fahrenheit, or 245 degrees Celsius.
2. Oil the Pan
Coat a 10-inch cast-iron skillet or a small metal baking pan with the olive oil. Tilt the pan so the oil reaches the corners and sides. This oil is what helps the bottom and edges turn crisp and golden.
3. Press the Dough
Place the dough in the pan and press it out with your fingertips. Work from the center toward the edges. If the dough pulls back, let it rest for 5 minutes, then press again. The surface should look dimpled and slightly glossy from the oil.
4. Add the Sauce and Spinach
Spoon the tomato sauce over the dough, leaving a small border around the edge. Scatter the spinach over the sauce. Keep the spinach in a light layer so it wilts into the pizza instead of making the center wet.
5. Add Feta, Onion, Olives, and Seasoning
Sprinkle the crumbled feta over the spinach. Add the thin red onion slices and Kalamata olives. Finish with dried oregano and black pepper. The pizza should look colorful, with bright green spinach, purple onion, white feta, and deep purple olives.
6. Bake Until the Edges Crisp
Bake for 16 to 20 minutes, until the crust edges are deep golden brown and the feta looks lightly toasted in spots. Your kitchen should smell like warm bread, tomato, oregano, and salty olives. If the top is done but the bottom needs more color, bake for 2 to 4 more minutes on the lower oven rack.
7. Rest and Slice
Let the pizza rest in the pan for 5 minutes. This helps the cheese settle and keeps the slices neat. Run a spatula around the edge, lift the pizza out, and slice into 4 hearty servings.
Expert Troubleshooting & FAQs
Why is my pan pizza soggy in the middle?
Too much sauce or wet spinach can make the center soft. Use only a thin layer of tomato sauce. If using frozen spinach, squeeze out as much liquid as possible. Bake until the bottom feels firm and the edges are crisp.
Can I use store-bought pizza dough?
Yes. Store-bought dough works well here. Let it warm up before pressing it into the pan. Cold dough fights back and can bake unevenly.
What pan works best for this recipe?
A cast-iron skillet gives the crispiest bottom, but a metal baking pan also works. Avoid thick glass dishes for this recipe because they do not brown the crust as quickly.
Can I make it less salty?
Yes. Use fewer olives, rinse the olives briefly, or reduce the feta to 1 half cup. The pizza will still taste bright from the tomato sauce, red onion, spinach, and oregano.
Estimated Nutritional Facts Per Serving
- Calories: 400 to 430
- Protein: 14 to 16 grams
- Carbs: 50 to 54 grams
- Fats: 16 to 18 grams
Greek Style Pan Pizza with Feta, Spinach, and Olives
Ingredients
- 1 pound pizza dough, about 450 grams
- 1 tablespoon olive oil, about 15 milliliters, for the pan
- 1 half cup tomato sauce, about 120 milliliters
- 2 cups fresh spinach, loosely packed, about 60 grams
- 3 quarters cup crumbled feta, about 110 grams
- 1 half small red onion, thinly sliced, about 60 grams
- 1 third cup pitted Kalamata olives, halved, about 50 grams
- 1 half teaspoon dried oregano, about 1 gram
- 1 quarter teaspoon black pepper, about 1 gram
Instructions
- 1. Warm the Dough and Heat the Oven. Let the pizza dough sit at room temperature for 30 minutes. It should feel soft and relaxed, not tight or springy. Heat the oven to 475 degrees Fahrenheit, or 245 degrees Celsius.
- 2. Oil the Pan. Coat a 10-inch cast-iron skillet or a small metal baking pan with the olive oil. Tilt the pan so the oil reaches the corners and sides. This oil is what helps the bottom and edges turn crisp and golden.
- 3. Press the Dough. Place the dough in the pan and press it out with your fingertips. Work from the center toward the edges. If the dough pulls back, let it rest for 5 minutes, then press again. The surface should look dimpled and slightly glossy from the oil.
- 4. Add the Sauce and Spinach. Spoon the tomato sauce over the dough, leaving a small border around the edge. Scatter the spinach over the sauce. Keep the spinach in a light layer so it wilts into the pizza instead of making the center wet.
- 5. Add Feta, Onion, Olives, and Seasoning. Sprinkle the crumbled feta over the spinach. Add the thin red onion slices and Kalamata olives. Finish with dried oregano and black pepper. The pizza should look colorful, with bright green spinach, purple onion, white feta, and deep purple olives.
- 6. Bake Until the Edges Crisp. Bake for 16 to 20 minutes, until the crust edges are deep golden brown and the feta looks lightly toasted in spots. Your kitchen should smell like warm bread, tomato, oregano, and salty olives. If the top is done but the bottom needs more color, bake for 2 to 4 more minutes on the lower oven rack.
- 7. Rest and Slice. Let the pizza rest in the pan for 5 minutes. This helps the cheese settle and keeps the slices neat. Run a spatula around the edge, lift the pizza out, and slice into 4 hearty servings.
