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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Greek Pizza Cooking View
Annie's Original

Here in Indianapolis we have a wonderful local gourmet pizza place called Bazbeaux Pizza.  They have a lengthy menu with lots of fantastic signature pizzas, topped with unique combinations of ingredients.  It is one of those restaurants that always sounds great to me.  Every time I have ever been, I have ordered something new because they have so many yummy options on the menu, and I’m doing my best to try them all :)  Last time I went, I decided to try their Greek pizza since I have been on a bit of a Greek kick lately.  Not surprisingly, this pizza was phenomenal – maybe the best I’ve had there.  And even though it was only a few weeks ago, I’ve been craving it ever since.  I decided to take a shot at recreating this fabulous restaurant find at home.

Oh.My.Gosh.  I never would have thought I could come this close to the real thing, especially on my first attempt, but honestly this was every bit as good as what I had in the restaurant.  I started out with my favorite pizza crust, and then just looked at their menu to be sure I didn’t forget anything.  I used my new favorite homemade pizza sauce, layered with fresh spinach, topped with a blend of cheeses close to what Bazbeaux uses, and finished off with black olives, red onion, and feta.  I also added a few fresh herbs from my garden for color.  I always look forward to going to Bazbeaux, but I won’t be ordering this again since now I can make it just as well at home!

Greek Pizza
Yield: 6-8 pizza slices

Ingredients

½ batch perfect pizza crust
Olive oil
Homemade pizza sauce
Fresh baby spinach leaves
Shredded mozzarella cheese
Shredded Pecorino Romano cheese
Sliced black olives
Chopped red onion
Crumbled feta cheese
Chopped fresh herbs (basil, oregano, or whatever you like)

Cooking View

Directions

  • Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  Sprinkle lightly with cornmeal or semolina flour.  Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Brush a light coat of olive oil around the outer edge.  Spread a thin layer of pizza sauce over the crust.  Layer with fresh baby spinach leaves.  Sprinkle with a layer of mozzarella cheese, and then Romano cheese.  Top evenly with black olives, chopped red onion, and crumbled feta cheese.  Sprinkle with chopped fresh herbs, if desired, and season with salt and pepper.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Source

  • http://fortheloveofkidsandfood.blogspot.com/ My Food and Life Encounters

    I love your site and I am glad I found it! I am making pizza tonight…Thank you for sharing

  • http://pinkparsleycatering.blogspot.com Josie

    That sounds delicious – I love love love Greek pizza!

  • http://baseballbakingandbooks.com ingrid

    Looks good…I hadn’t ever thought to add Greek flavors to my pizza. I’d like mine with kalamata olives and hold the onions! MMMMM
    ~ingrid

  • Kimberly

    Stumbled by chance on your blog…I’m a former Indy resident, well, Greenwood, but close enough, now living in Bloomington, IN.

    I was *JUST* talking about Bazbeaux’s yesterday along with The Abbey coffeehouse along Mass Ave. I’ve heard the Abbey moved, but man, did I love Bazbeaux’s when I was in high school!

  • Jessica

    Hello! I just wanted to tell you how much I love your website and recipes. I check it almost every day. Thank you for all of the inspiration to get me back in the kitchen, and most of all thank you for the AWESOME recipes. I just had a baby 7 weeks ago, and I can’t wait until she’s old enough to try out all of the homemade baby food.

  • http://passionfoodie.blogspot.com/ nita scot

    Looks delicious. I seem to make pizza every other week. I look forward to trying this next.

  • http://tideandthyme.com Laura

    I too have been on a Greek kick. What a clever idea. I have always been a fan of Mexican pizza…but Greek never dawned on me. Thanks for posting, Annie!

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    Yummy…I never make pizza’s homemade, but yours makes me want to try.

  • http://www.cooking4carnivores.com jerri

    i’ll take a slice please!

  • http://thelovelyladybaker.blogspot.com/ Christina

    Thanks for the link to homemade pizza sauce! I have been making pizza from scratch for just shy of 10 years now and really need to get into the habit of making sauce too! One of our favorite combinations is Mozzarella, fresh Spinach, Sweet Italian Sausage, and Feta cheese. It never fails! I also enjoy cherry tomato (sliced in half) with corn and spinach and of course cheese. So glad your pizza was a success.

    Christina

  • http://www.lucilevarnet.canalblog.com KiKi

    May i have a piece of the beautiful pizza??? oh pleaseeee. :)

  • http://cakebatterandbowl.com Kerstin

    I love Greek pizza (without the olive though :) ) and yours looks great!

  • Cyndi

    Looks super, I’ve been looking for a homemade sauce and will try this. While we were in LA on vacation we ate at a Little Star pizza and they added pepperocini peppers on the pizza and though I was a bit timid about ordering it, but it was fantastic. Added it on my homemade pizza today with zucchini, yellow squash, red onion, feta, pizza blend cheese, tiny whole tomatoes and it was indeed delicious!

  • http://dinnerdelish.blogspot.com Ashley

    We moved to Madison, WI from Indy last spring, and Bazbeaux’s is one of the restaurants I miss the most (Puccini’s is another). I have eaten countless pizza’s there and it is seriously good. I especially love their cheese garlic bread and greek salad – my favorite greek salad of all time. I imagine it’d go VERY well with the beautiful pizza you’ve developed!

  • http://mustlovechutney.blogspot.com/ Chutney

    Mmm… I cannot wait to try this, Annie — thanks for sharing!

  • http://www.tinnedtomatoes.com Jacqueline

    That looks great! I love feta on a pizza. I enjoyed it first when I was in Cyprus. Yum!

  • http://www.cookingandeatinginthewindycity.blogspot.com Erin

    I love making pizza at home (or watching my husband make it!), and we’re always looking for new flavor combinations. I love Greek flavors, and this sounds really good! Thanks!

  • http://www.bitemekitchen.blogspot.com rose

    Oooooooooooooooh that looks GREAT! I love pizza!

  • nutmegnanny

    My boyfriend would go nuts for this pizza…yum!

  • Angie

    My husband and I made this on Saturday night and it was amazing! We used wheat pizza dough from Trader’s Joe and Kalamata Olives and we loved it.

  • Jen

    This looks great! Do you have instructions for how much of what to put on the pizza?

  • Annie

    No, you can just use however much you like. I don’t use measurements when making pizzas, just throw on the toppings and put it in the oven!

  • Katy Patrick

    I love Bazbeaux Pizza! Have you ever had the vaireggio? We moved away, and I’m trying to figure out how to recreate their “tuna melt” pizza. It sounds crazy, but is SO good! I’m not sure what to do for the sauce… I can’t remember if it was an alfredo or something else!

  • annieseats

    I haven’t heard of that. I’ll have to check it out!