Garlicky Greek Salad Pizza

Salad and a slice? Why not combine them and enjoy your pizza and greens in the same bite?

Serves 6; 1 slice per serving

We top our honeywheat pizza crust with a cool, fresh chopped Greek salad, complete with kalamata olives and feta.



1 cup plus 2 tablespoons lukewarm water (105°F to 115°F)

1¼-ounce package active dry yeast

1½ cups all-purpose flour, 3 to 4 tablespoons all-purpose flour, and ¼ cup all-purpose flour (if needed), divided use

1 cup whole-wheat flour

1½ teaspoons honey

½ teaspoon olive oil

½ teaspoon salt

Cooking spray

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano, crumbled

2 teaspoons olive oil

2 large garlic cloves, crushed

¼ teaspoon crushed red pepper flakes


4 cups chopped romaine

1 medium tomato, chopped

½ medium green bell pepper, chopped

½ medium cucumber, peeled, seeded, and chopped

1/3 cup chopped red onion

5 kalamata olives, drained and coarsely chopped

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano, crumbled

1 tablespoon fresh lemon juice

2 teaspoons olive oil

2 ounces crumbled fat-free feta cheese


1. In a small bowl, combine the water and yeast, stirring to dissolve. Let stand for 5 minutes.

2. Meanwhile, in a large bowl, stir together 1½ cups all-purpose flour, the whole-wheat flour, honey, ½ teaspoon oil, and the salt. When the yeast is ready, add it to the flour mixture, stirring until the dough starts to pull away from the side of the bowl. (You may need extra flour.)

3. Using the remaining 3 to 4 tablespoons all-purpose flour, lightly flour a flat surface. Turn out the dough. Knead for 5 minutes, gradually adding, if needed, enough of the final ¼ cup all-purpose flour to make the dough smooth and elastic. (The dough shouldn’t be dry or stick to the surface. You may not need any of the final ¼ cup all-purpose flour, or you may need all of it if the dough is sticky.)

4. Lightly spray a separate large bowl and a piece of plastic wrap large enough to cover the top of the bowl with cooking spray. Transfer the dough to the bowl, turning to coat with the cooking spray. Cover the bowl with the plastic wrap, with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85°F) for about 1 hour, or until doubled in bulk. Punch the dough down. Using a small amount of all-purpose flour, lightly flour a flat surface. Roll the dough into a 12-inch circle. Transfer to a large pizza stone or baking sheet. Let the dough stand for 10 minutes. Meanwhile, preheat the oven to 425°F.

5. In a small bowl, whisk together 1 tablespoon oregano, 2 teaspoons oil, the garlic, and red pepper flakes. Set aside.

6. Bake the pizza dough for 12 to 15 minutes, or until lightly browned.

7. Meanwhile, in a third large bowl, toss together the romaine, tomato, bell pepper, cucumber, onion, olives, and 1 tablespoon oregano. Transfer the mixture to a cutting board. Using a large chef’s knife, chop the mixture into bite-size pieces. Return to the bowl. Add the lemon juice and 2 teaspoons oil to the salad, tossing to coat.

8. When the crust is baked, remove from the oven. Immediately brush with the oregano mixture. Arrange the salad on the crust. Sprinkle with the feta.

This recipe is reprinted with permission from American Heart Association The Go Red For Women Cookbook, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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