Description
Crisp Mediterranean flavors dance through these Greek veggie pizza squares, blending zesty herbs and fresh vegetables on a perfectly golden crust. Savory bites invite hungry diners to explore classic Greek ingredients with a playful, satisfying twist you’ll crave.
Ingredients
Scale
Base:
- 1 tube (8 ounces / 226 grams) refrigerated crescent roll dough
Cream Cheese Spread:
- ½ cup plain Greek yogurt or sour cream
- 4 ounces (113 grams) cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt & pepper, to taste
Toppings:
- ½ cup diced cucumber
- ½ cup diced tomatoes (seeded)
- ⅓ cup sliced black olives
- ⅓ cup diced red onion
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the oven to 375F (190C), then carefully spread the crescent dough across a baking sheet, gently pressing the seams together to create a uniform rectangular base.
- Bake the dough until it transforms into a golden-brown foundation, approximately 10-12 minutes, then allow it to cool completely at room temperature.
- Combine the Greek yogurt, cream cheese, garlic powder, oregano, salt, and pepper in a mixing bowl, whisking until the mixture achieves a silky, homogeneous consistency.
- Using a spatula, evenly distribute the creamy blend across the cooled crescent crust, ensuring complete and consistent coverage.
- Artfully arrange the cucumber, tomatoes, olives, red onion, and feta cheese atop the cream layer, creating a vibrant and colorful Mediterranean-inspired landscape.
- Optional: Delicately sprinkle chopped parsley over the assembled pizza for an added burst of fresh herbal flavor and visual appeal.
- Slice the pizza into neat, bite-sized squares and serve immediately for optimal taste and texture, or refrigerate briefly to enhance the flavors.
Notes
- Adapt dough for gluten-free diets by using alternative crescent roll brands or making a cauliflower crust base for a lower-carb option.
- Prep vegetables ahead of time to reduce day-of cooking stress and ensure crisp, fresh toppings that won’t make the crust soggy.
- Pat cucumber and tomatoes dry with paper towels to remove excess moisture and prevent a watery topping that could compromise the pizza’s texture.
- Customize toppings based on personal preferences or seasonal availability, such as adding roasted bell peppers or swapping feta for a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg