Greek Pizza with Kalamata Olives, Feta & Pea Tips

Greek Pizza

with Kalamata Olives, Feta & Pea Tips

40 MIN
3 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this gourmet recipe, we’re making our own pizza with plenty of Mediterranean flair. The delicious combination of tangy feta cheese, piquant red onion and briny Kalamata olives (named for their native city in southern Greece) captures the bold, bright essence of Greek cuisine. Once the pizza is out of the oven, we’re finishing it with a special, seasonal touch: pea tips, the tasty leaves of the pea plant. (Before stretching out your pizza dough, let it come to room temperature—this way, it will be pliable and easier to handle!)

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Tear the mozzarella cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Pick the oregano leaves off the stems; discard the stems.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Prepare the dough & add the sauce:
3 Prepare the dough & add the sauce:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.

Assemble & bake the pizza:
4 Assemble & bake the pizza:

Evenly top the sauce with the mozzarella cheese, olives, feta cheese and as much of the onion as you’d like (you may have extra onion); season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the mozzarella cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes before serving.

Dress the pea tips:
5 Dress the pea tips:

While the pizza bakes, place the pea tips in a bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Just before serving, evenly top the baked pizza with the dressed pea tips and oregano. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Tear the mozzarella cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Pick the oregano leaves off the stems; discard the stems.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Prepare the dough & add the sauce:
3 Prepare the dough & add the sauce:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.

4 Assemble & bake the pizza:

Evenly top the sauce with the mozzarella cheese, olives, feta cheese and as much of the onion as you’d like (you may have extra onion); season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the mozzarella cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the pizza:
Dress the pea tips:
5 Dress the pea tips:

While the pizza bakes, place the pea tips in a bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

6 Finish & serve your dish:

Just before serving, evenly top the baked pizza with the dressed pea tips and oregano. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

Finish & serve your dish:
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