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Greek Mezze Pizza with Keftedes

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If you’ve always wondered what it might be like to turn a Greek mezze platter into a pizza, this recipe answers that question. And spoiler alert: It’s delicious. The mezze, or Mediterranean platter, can be both vegetarian or meat-based, and usually has popular tapas-style items like falafel, hummus, feta cheese, olives, pita and other dips for sharing—though it varies by region. Here, we turned to Ooni’s own gourmand, former food photographer and Social Media Consultant, Bella, for a Greek mezze pie like no other.
For the pizza, we opted for a fluffy crust using our Classic Pizza Dough instead of pita bread, and topped it with a combination of labneh—a creamy, spreadable cheese common in Middle Eastern cuisine—and feta cheese. This base pairs exceptionally well with savory sliced keftedes (Greek meatballs). Add to that bright cherry tomatoes, briny Kalamata olives, fresh herbs and the subtle crunch of onion and this pizza brings all the best flavors of a mezze platter into one delectable bite.
One 12-inch (30-centimeter) pizza
20 minutes
(excluding dough prep)60 to 90 seconds
By Bella Castillo
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Labneh (sometimes labeled as kefir in the UK) can usually be found in the supermarket aisle where yogurt, sour cream or cream cheese is kept. If you aren’t able to find it, crème fraîche can be substituted. Kalamata is a salty, briny black olive of Greek origin. They may be substituted with any olive you prefer. Any feta will do here, but Bella prefers Bavarian sheep's milk feta for its creaminess. For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing.
Bella Castillo
Bella is an Austin-based, self-taught cook, an exceptional restaurant-recommender and a former food photographer. She was a Food Network fanatic at age 11, and requested canapés with gravlax and crème fraîche to be served at her sweet 16. Today, she spends her time creating social media content for Ooni, prepping elaborate weeknight meals and budgeting for the good tinned fish.
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