Kuletos' Greek Veggie Pizza Recipe

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Servings: 12


Cost per serving $0.36 view details
  • 1 x Unbaked or possibly Prebaked Pizza Crust (see recipes)
  • 1 Tbsp. Garlic Oil (see recipe)
  • 1/2 c. Caramelized Onions (see recipe)
  • 1/3 c. sliced red onion
  • 1/3 c. thinly-sliced fresh fennel
  • 1/3 c. coarsely-minced tomato
  • 1/3 c. sliced mushrooms
  • 1/3 c. sliced canned roasted red peppers
  • 1 Tbsp. liquid removed capers
  • 2 Tbsp. pitted calamata olives
  • 2 tsp fresh oregano leaves (or possibly 1/2 tspn dry oregano)
  • 3/4 c. crumbled feta cheese


  1. Place pizza crust on a 12-inch pizza pan or possibly 12- by 15-inch baking sheet. Spread with Garlic Oil. Top with Caramelized Onions, sliced red onion, fennel, tomato, mushrooms, red peppers, capers, olives, oregano, and feta cheese.
  2. Bake pizzas on the lowest rack of a 500 degree oven till crusts are well browned on the bottom, 10 to 15 min for unbaked crusts, 7 to 12 min for prebaked crusts. Cut into wedges. Add in salt and pepper to taste.
  3. This recipe yields 12 servings.
  4. Comments: The Kuletos bake their pizzas in a wood-fired pizza oven. For crisp-crusted results in a regular oven, bake pizzas on baking sheets on the bottom rack. If using a pizza stone, heat on bottom rack of a 500 degree oven at least 30 min before using. To transfer pizzas to stone, assemble them on cornmeal-coated 12- by 15-inch baking sheets which have at least 1 edge without a rim, or possibly on a wood pizza peel. Put edge of pan or possibly peel over stone, about 2 inches from far edge, then slide pizza off pan onto stone.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 19g
Recipe makes 12 servings
Calories 28  
Calories from Fat 18 64%
Total Fat 2.03g 3%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 126mg 5%
Potassium 25mg 1%
Total Carbs 1.1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.75g 1%
Protein 1.49g 2%
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