Greek Pizza

Makes two 12-inch pizzas


  • 1 (1-lb.) pizza dough ball
  • 1 1/2 cup Kalamata olives
  • 1 cup roasted tomatoes (available on our Antipasto Bar)
  • 1 cup crumbled Greek feta cheese
  • 2-3 tablespoons chopped fresh oregano
  • Olive oil


Heat oven to 425°F.
Divide dough in half and roll into two 12-inch rounds. Place dough on a baking sheet and brush generously with olive oil.
Top each pizza with olives, tomatoes, feta and oregano. Bake 12-15 minutes, or until crust is cooked through and golden around the edges.     

Recipe from Town & Country Markets Inc.
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