Prep 30m Cook 12m Additional - Ready In 42m
Servings 6 slices Calories 461.2

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Recipe Ingredients

  • ½ cup mayonnaise
  • 4 cloves garlic, minced
  • 1 cup crumbled feta cheese, divided
  • 1 (12 inch) pre-baked Italian pizza crust
  • ½ cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1 tablespoon oil from the sun-dried tomatoes
  • ¼ cup pitted kalamata olives, coarsely chopped
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves
  • ½ small red onion, halved and thinly sliced

Cooking Directions

  1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  2. 2 Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Nutrition Facts

  • Calories 461.2
  • Carbohydrate 39.3 g
  • Cholesterol 35.9 mg
  • Fat 29 g
  • Fiber 2.4 g
  • Protein 14.1 g
  • Saturated Fat 7.9 g
  • Sodium 894.4 mg
  • Sugar 2.9 g

Chef's Notes

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

  1. This is great! Quite "rich" with the mayo/feta cheese base. I used olive mayonaise (healthier). Next time I may reduce the mayo to make it healthier.
  2. Oh my goodness this pizza is to die for! We had it on Friday sans the chicken as a part of lent and it was magnificent. My friend actually made it and I took the liberty to find it on allrecipes. She bought everything from Kroger I don't know if that had an effect but - Read more ...
  3. 4.5 stars; great flavor great taste. Firstly I used raw dough which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough - Read more ...
  4. Artichoke hearts were very good on this pizza other than that it tasted like cheesy olive loaf..or something. I'll stick to takeout.
  5. Great recipe! A regular go-to in our house. The only time we tweak it is to replace the sun-dried tomatoes with a few capers.
  6. I gave this recipe a try despite my reservations about using mayo for the sauce. The pizza was good - nothing that tantalized my taste buds though. I made homemade pizza dough and topped the unbaked crust with the sauce toppings (I added artichoke hearts - this was a welcome addition) and baked for 10 - Read more ...
  7. I didn't have all the ingredients so I improvised: sprinkled olive oil on a mini-pita, topped with the mayo mix, then a fresh tomato slice, sprinkled with dried basil and feta. The mayo mix is a great base for a greek pizza.
  8. what a delicious surprise this pizza was. The mayo mix made the pizza extra special. I added 1 fresh tomato in addition to sun dried. And I also precooked the onion before applying to pizza.
  9. So good! Everyone went for this yummy pizza. I premade some whole wheat pizza crusts which complemented the dish nicely. DH isn't into onions so I did w/o them and found it was still great! FYI-Costco sells large containers of Kalamata olives at a great price!
  10. This is excellent! The combo of olives feta and sun dried tomatoes is jazzy and it's an easy dish to prepare... and to eat! I'm on a diet these days so I'll be making this on pitas instead of on a traditional crust...and it'll be just as good! Thanks so much for the recipe...
RedCipes