This post is for those of you who need a quick dinner or lunch idea. I always keep frozen whole wheat pita on hand for drop-in company. These are two of my favorite Greek pizzas, for those late and busy nights. I made the pesto-tomato pizza at the Del Mar Fair and it was a hit! I especially love how fresh pesto adds great flavor to this dish. But, for last minute guests a jar of pesto will do. Feel free to substitute any cheeses, most Greek cheeses can be found in your deli section of your market. Keep an eye out for any European market in your neighborhood for a fine selection of Greek cheeses.
- 1 cup grated myzithra cheese
- 1 cup crumbled feta
- ½ pound of halloumi, thinly sliced (frying cheese at Trader Joes)
- Olive oil
- Honey for topping
- You can use mint which I prefer ( can substitute basil or parsley)
- 2 cups mint, or parsley, or basil
- 3 garlic cloves
- ½ cut walnuts
- ½ cup mizithra or parmesan cheese
- ½ cup olive oil
- 2-3 tomatoes, thinly sliced
- ½ cup sliced Kalamata olives
- 1 cup crumbled feta
- Place the pita on a cookie sheet and drizzle with extra-virgin olive oil.
- Place the halloumi in thin slicies to cover the pita. Add feta, then mizithra.
- Drizzle with honey and bake in the oven until melted.
- Place mint, cloves , walnuts, and cheese in food processor and blend until fine.
- Slowly, while machine is running drizzle in olive oil.
- Place pita on a cookie sheet or sheet pan and add a thin layer of pesto on the pitas.
- Add thin slices of tomato.
- Cover with olives and feta.
- Bake in the oven on 350 degrees for 1o-15 minutes until melted.
- You can microwave the pizzas, for 1-2 minutes. (The crust will be soft)
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I'm Mary at California Greek Girl. Find me at the beach, planting the latest veggies, or chopping away at new healthful recipes. Stay awhile and enjoy my site.