If you love all the fresh flavours of a classic Greek salad, you have to try it in pizza form! 

What you'll need... 

  • 1x ball of Northern Dough Co Original pizza dough (our rosemary dough adds something special to this recipe) 
  • 2 tablespoons tomato passata 
  • 8-10 black olives, sliced 
  • ¼ red onion, sliced into rings 
  • 50g feta cubed 
  • 3-4 torn basil leaves
  • Drizzle of olive oil 

Pre-heat your oven to its hottest setting, and lightly flour your worksurface, rolling pin (if using) and baking tray. Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza. if you prefer a thicker crust, stop rolling when your pizza base is around 8-10 inches) or into an oblong shape if you prefer. 

Move your pizza base to the lightly floured baking tray and add the passata evenly before scattering the rest of the ingredients across the surface. Move to the hot oven for approx. 8-10 mins, checking regularly towards the end of the cooking time. Your pizza will be ready when the crust has turned golden brown and the toppings are bubbling. Remove from the oven, drizzle with olive oil and leave to cool for 3-5 mins. As well as preventing burnt mouths, this also helps the pizza topping to ‘set’ and means your toppings won’t slide when you slice into it! Slice, share (or not!) and enjoy! 

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations! 

Don't forget

  • Always flour your surface so you can easily roll out your dough
  • Move the dough to your pizza stone/baking tray before you top your dough
  • It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy!