Grilled Greek Salad Pizza

Print Recipe

Grilled Greek Salad Pizza


  • 1 Cappello’s Naked Crust
  • 1 Tablespoon extra virgin olive oil
  • 2 cups Romaine lettuce, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup cucumbers, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup cherry tomatoes, halved
  • ¼ cup kalamata olives, halved
  • ¼ cup red onion, sliced thin
  • For the Greek Vinaigrette
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lemon juice
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper


  • Preheat oven to 425°F. Place baking sheet on middle rack while the oven preheats.
  • Brush crust with olive oil. Place pizza directly on the preheated baking sheet. Cook for 11-15 minutes, or until the crust begins to brown.
  • While the crust is baking, make the salad. In a small mixing bowl add all ingredients for the vinaigrette. Whisk until smooth and set aside.
  • To a large mixing bowl add lettuce, feta, cucumbers, green bell pepper, tomatoes, olives, and red onion. Toss with vinaigrette.
  • Top baked crust with salad. Slice and serve.

Kids Can Do

  • Help mix the salad
  • Pour the salad onto the baked crust