Sometimes you just want pizza, but not the greasy, carb overload kind. This Greek Salad Pizza is quick, easy, and full of fresh flavors that will leave you satisfied and happy. It is so healthy you can eat more than one slice and not feel guilty.
8 ounces pizza dough rolled to approximately 12 inches in diameter (or use a 12-inch pizza base)
3 tablespoons olive oil
2/3 cup shredded mozzarella
2/3 cup shredded cheddar cheese
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup mild arugula
8 olives, pitted and sliced in half
4 sundried tomatoes in oil, sliced in half
1/8 cucumber (seeds scooped out with a spoon) chopped into quarter moons
1/4 small red onion, peeled and thinly sliced
1/2 cup crumbled feta cheese
2 Tablespoons balsamic vinegar
Preheat the oven to 400 degrees Fahrenheit. Place the pizza base on a baking tray and brush with one tablespoon of olive oil. Top with the mozzarella and cheddar, then sprinkle on the oregano and a pinch of salt and pepper. Bake in the oven for 10-14 minutes until the pizza base and cheese are golden brown.
Take out of the oven and scatter on the arugula followed by the olives, sundried tomatoes, cucumber slices, red onion, and feta cheese.
Mix, the remaining olive oil with the balsamic vinegar and a pinch of salt and pepper. Drizzle the dressing over the pizza just before serving.