Shrimp & Feta Greek Style Pizza

Skip the marinara. This pizza goes full Greek with garlic-sautéed shrimp, crumbled feta, sliced black olives, and crushed rosemary on a bed of melted mozzarella. No tomato sauce, no pepperoni, just bright Mediterranean flavors on a golden crust.

The shrimp get a quick one-minute sear with garlic in olive oil before going on the pizza. This pre-cook is important because raw shrimp placed on a pizza would steam in the oven and turn rubbery. A fast sauté just until light pink means they finish cooking perfectly during the 18 to 22 minutes of baking without overcooking.

Mozzarella goes down first as the base layer, creating a melty foundation that keeps the toppings anchored. Feta on top stays crumbly and salty rather than melting into the cheese layer, giving you distinct pockets of tangy flavor in each slice.

Cornmeal dusted on the greased pan gives the bottom crust a slight grit and crunch that you won’t get from flour alone. It’s a small detail that makes a noticeable difference.

Pro Tips

• Shell and devein the shrimp completely. Tails left on are a nuisance on pizza slices.
• Don’t overcook the shrimp in the skillet. Light pink means pull them. They’ll finish in the oven.
• Press the dough out from the center to the edges for an even thickness. Thick centers mean doughy middles.
• Let the pizza rest for 3 minutes after baking so the cheese sets and slices cut cleanly.

Variations

• Add halved cherry tomatoes and a drizzle of olive oil after baking for color and freshness.
• Swap the rosemary for dried oregano to lean more traditionally Greek.
• Use a whole wheat crust for a nuttier base that pairs well with the feta.