Two-Cheese Greek Pizza

Total Time
9 min
5 min
4 min
Fresh spinach is widely available, but the most convenient and timesaving variety is the microwavable bags of triple-washed baby spinach leaves.


fresh spinach

10 oz, to 7 oz, microwavable bag baby leaves

marinated artichokes

½ cup(s), hearts, rinsed, drained, and chopped

frozen pizza crust dough

10 oz, prepared and baked according to package directions

shredded part-skim mozzarella cheese

½ cup(s)

crumbled feta cheese

½ cup(s)


  1. Preheat the broiler. Microwave the spinach according to package directions or cook in a large nonstick skillet with 1 tablespoon water, over medium-high heat, until just wilted, about 2 minutes. Coarsely chop the spinach, place in a medium bowl, and stir in the artichokes.
  2. Place the pizza crust on a pizza pan or baking sheet. Broil 4–5 inches from the heat until golden, 30–60 seconds on each side.
  3. Spread the spinach mixture over the crust to within 1 inch of the edge. Sprinkle the cheeses evenly over the spinach. Broil until the mozzarella melts and the feta partially melts, 50–70 seconds. Cut into 6 wedges. Yields 1 wedge per serving.


Instead of plain feta, you might like to try a flavored feta such as sun-dried tomato and basil, or Mediterranean herb.

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