Greek Summer Pizza
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by Hannah McClure You know those hot summer days when you struggle to think of an easy dinner that keeps you cool? Yeah. Me too. In fact, it was one of those days when I decided to grab a few garden-fresh goods and make a Greek-style summer pizza. This one is feta, tomato, onion, and cucumber pizza. The best part is that goat milk feta can be made in a week, from start to finish. Tomatoes and cucumbers are a garden favorite to many because of their wonderful abundance. This recipe can easily be adapted to make it 100% homemade or store-bought. For me, the level of freshness made at home varies based on my time available. Enjoy this light and delicious summer-inspired Greek pizza!
You will need:
- 4 oz goat feta
- 4 oz cheddar cheese
- 1 cucumber, peeled and cubed
- 6-8 grape tomatoes diced
- ¼ cup diced red onion
- 1 pizza crust, baked to golden brown and cooled (I use rectangle-shaped pizza for this)
- 8 oz cream cheese, softened
- ½ cup sour cream
- juice from 1 small lemon (about 2 tablespoons)
- 1 teaspoon olive oil
- 1 teaspoon dried dill
- 3 small cloves of garlic minced
- balsamic vinaigrette dressing (to drizzle)
- In a small mixing bowl, mix cream cheese, sour cream, minced garlic, dill, lemon juice, and olive oil until well blended.
- Evenly spread cream cheese mixture onto baked and cooled pizza crust. I like this to be a medium layer, however, if you want a thinner layer, do it to your desired layer. Any remaining mix is excellent with fresh veggies.
- Sprinkle cheddar and feta evenly across the pizza.
- Top with peeled, diced cucumber, tomatoes, and red onion.
- Drizzle pizza with balsamic vinaigrette.
- Cut into desired size pieces and serve cold
Originally published in the July/August 2022 issue of Goat Journal and regularly vetted for accuracy.