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Greek Pizza with Pourable Crust

Greek Pizza with Pourable Pizza Crust

This one-bowl, no-yeast, pourable crust pan pizza couldn't be easier to make. Topped with tomatoes, feta cheese, and kalamata olives means there's no shortage of bright, fresh, Greek flavor.
Course Dinner
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 395 kcal
Author Katie Morford

Ingredients

  • 2 eggs
  • 2/3 cup milk
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup rye flour (alternatively, use whole-wheat flour)
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoons basil pesto
  • 3/4 cup shredded part-skim Mozzarella cheese
  • Large handful baby spinach (or other delicate leafy greens, such as baby kale or arugula)
  • 1/3 cup chopped kalamata or other favorite olives
  • 1 cup chopped fresh ripe tomato or halved cherry tomatoes
  • 1/2 cup crumbled feta cheese

Instructions

  1. Set the oven rack to the lowest level and preheat to 450 degrees. Line a 9x13-inch baking pan with parchment paper so that it covers the bottom of the pan and drapes over the two longest sides.

  2. In a large bowl, whisk together the eggs, milk, and olive oil with a fork until blended. Add the rye flour, all-purpose flour, and salt to the bowl and whisk again until blended with few lumps. Transfer the dough to the prepared pan and use a rubber spatula to spread it until it fills the bottom of the pan (it will be a little sticky and feel a little like you are painting the pan with dough).

  3. Bake the crust for 20 minutes. While the crust bakes, chop enough tomato so that it measures 1 cup. Put the tomato in a colander set in the sink to drain the juices while you prep the rest of your toppings.
  4. After 20 minutes, pull the crust from the oven and spread the pesto evenly over the top. Sprinkle the Mozzarella over pesto, followed by the spinach, olives, tomatoes, and feta.
  5. Bake for another 20 minutes until the bottom is nicely browned (you can lift up a corner to have a peek).
  6. Use the 2 draping sides of parchment to transfer the pizza to a cutting board. Let cool for a few minutes. Cut into squares.