Feta, Tomato & Basil Pizza + Pesto & Tomato Pizza

Pizza! Pizza! Pizza! For years, pizza was my favorite food because I didn’t have it often and whenever I had it, it would always be absolutely delicious. Foods that I don’t have often (such as lobster, prime rib, oxtail) are so much better than they are because I don’t eat them all the time. For awhile, I had burned myself out on pizza because I started to crave it every day. My mother, my younger sister, and I would either make or order pizza so much to the point where we had to say enough! During my pregnancy, I would order pizza every other day because besides baked potatoes and Chipotle, that’s all I craved.

My favorite pizza toppings are chicken and bacon. I’ve never been one to go to the extremes when it came to ordering a pizza. I don’t want pineapple or froot loops on my pizza. I don’t want taco pizza, I don’t want enchilada pizza, I don’t want a salmon pizza, and I absolutely do not want olives on my pizza. Cooking is about flavors marrying together to make a beautiful dish and just going into the kitchen and adding any topic that you can think of to a pizza makes no sense to me. A lot of people think of pizzas as if they are a sandwich that can hold any topping. They are not!

In Lakewood, Ohio, there’s this restaurant called Greek Village that has this dish on their menu called Greek Fries. It’s traditional fried french fries topped with the best damn feta cheese and the freshest tomatoes possible. Every time that I go and eat there, I make sure that I order those fries before ordering anything else on the menu. I wanted to recreate that dish, but first I wanted to try the mixture on a pizza since I’ve never tried feta cheese on pizza before. It worked so well! Usually, I use mozzarella or goat cheese on my pizzas; this was a perfect new recipe due to the feta.

I have a bunch of Trader Joe’s Kale, Cashew, and Basil Vegan Pesto that needs to be used up. I haven’t had the taste for pesto in awhile since I find it so overwhelming. I prefer sundried tomato pesto! Basil pesto, while delicious, is overpowering and is an acquired taste. I’m not someone that likes to eat food like that all of the time. Pesto pairs well with everything except fruit. Yes, I’m looking at you weirdos that like to grill peaches and top it over some pizza crust with pesto and onions. If that sounds good to you, you are crazy! Haha.

I wanted to mention that you will have a lot of leftovers if you make both pizzas the same day like I did. Throughout the week, if you get tired of this pizza, top these pizzas with toppings like Chicken, Proscuitto, Steak, Chorizo or Vegan Chorizo, Tempeh, or even more vegetables! The amazing thing about both of these pizzas is that they’re both so simple that you can jazz them up throughout the week. These pizzas took me less than 15 minutes to put together! They only bake for 8 minutes as well. Simple dinners that result in plenty of leftovers are my thing.

Tomato, Feta, & Basil Pizza & Pesto Pizza

ingredients:

Tomato, Basil, & Feta Pizza
  • 1 Trader Giotto's Pizza Crust 
  • 1/2 cup Tomato & Basil Marinara 
  • 1/2 cup Feta Cheese
  • 6 Grape Tomatoes, chopped 
  • 1 tsp Garlic Powder
  • Spanish Olive Oil Cooking Spray
Pesto Pizza
  • 1 Trader Giotto's Pizza Crust
  • 1/2 cup Kale, Cashew, and Basil Pesto
  • 1/2 cup Mozzarella Cheese
  • 6 Grape Tomatoes, chopped
  • 1 tsp Garlic Powder
  • Dried Parsley, for topping
  • Spanish Olive Oil Cooking Spray

instructions:

Tomato, Basil, & Feta Pizza
  1. Preheat your oven to 425 degrees F. Place the Pizza Crust on a cookie sheet and spray with Spanish Olive Oil Cooking Spray. 
  2. Top the pizza crust with Marinara, Cheese, Garlic Powder, and Tomatoes.
  3. Bake for 8 minutes and then remove from oven.  Top with basil. Allow to cool before cutting. 
  4. Enjoy!
Pesto Pizza
  1. Preheat your oven to 425 degrees F. Place the Pizza Crust on a cookie sheet and spray with Spanish Olive Oil Cooking Spray. 
  2. Top the pizza crust with Pesto, Cheese, Garlic Powder, and Tomatoes.
  3. Bake for 8 minutes and then remove from oven.  Top with dried parsley. Allow to cool before cutting. 
  4. Enjoy!