Parthenon Vegetarian Pizza

Serve with hummus on the side for dipping! Yields 8 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Yields 8 servings
Difficulty Level: Intermediate



  • 20oz. Pizza Dough
  • 4oz Garlic and Herb Sauce*
  • 2 1/4 cups Mozzarella Cheese, diced
  • 3/4 cup Odyssey® Feta Cheese Crumbles
  • 1 cup Red Onions, sliced
  • 1 cup Black Olives, sliced
  • 15 Fresh Tomato, slices
  • 1 tsp. Fresh Oregano

Garlic and Herb Sauce:

  • 1 lb. Butter
  • 2 tbsp. Fresh Garlic, chopped
  • 2 tbsp. Dried Thyme


Sauce Directions:

  1. Place butter, garlic and dried thyme into a 1/6 size metal pan and melt in a steam table. Heat on high so butter reaches 140 degrees F; lower heat, but maintain temperature. Let is sit for 1 hour before using.
  1. Hand form a 1/2″ thick crust and dock center lightly with fingertips. Brush dough with garlic and herb sauce, spreading evenly to inside edge of crust.
  2. Pour mozzarella in center and “roll” cheese out to crust edge with your palm in a circular motion.
  3. Spread onto pizza, in order:
    – Feta cheese
    – red onions
    – black olives
    (so that each is evenly layered to crust edge).
  4. Arrange tomato slices in a “pinwheel” fashion with 10 in an outer ring and 5 in a center ring.
  5. Bake at 450 degrees F in a conveyor oven for 10 minutes. Next, sprinkle with oregano and cut into 10 slices.
  6. Serve with hummus on the side (for dipping).
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