Ingredients
Pizza
- 1 whole wheat pizza crust see my Whole Wheat Pizza Crust recipe
- ⅓-½ cup tomato sauce
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1-2 tsp garlic powder
- ¼ small red onion hinly sliced
- 6-8 oz fresh mozzarella torn into pieces or sub 2 oz feta cheese
- ⅓ cup Kalamata olives sliced
- 1 cup cherry tomatoes halved
- 1-2 tbsp Mediterranean olive oil divided for the tomatoes and for drizzling
- ¼ tsp salt
- handful fresh basil
Honey-Balsamic Glaze
- ½ cup balsamic vinegar
- 1 tsp honey
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Pizza Stone Making pizza on stoneware makes a HUGE difference in how it turns out. This is a good pizza stone that gets the job done!
Method
- Make the balsamic glaze first so it has time to cool and thicken: in a small saucepan, stir together the balsamic vinegar and honey. Bring to a gentle simmer over medium heat and reduce by half, about 8-10 minutes, until it coats the back of a spoon. Set aside — it thickens more as it cools.
- Preheat the oven to 475°F and get your whole wheat pizza crust ready, stretched onto your pan or a preheated pizza stone.
- Toss the halved cherry tomatoes with a little of the olive oil and the salt; set aside.
- Spread the tomato sauce over the crust, then sprinkle evenly with the parsley, oregano, and garlic powder.
- Scatter on the red onion, Kalamata olives, and cherry tomatoes, then tear the fresh mozzarella over the top (or crumble on the feta). Drizzle lightly with the remaining olive oil.
- Bake at 475°F for about 15 minutes, until the crust is golden and the cheese is melted and bubbly.
- Straight out of the oven, scatter with fresh basil and finish with a drizzle of the honey-balsamic glaze. Slice and serve right away.
Nutrition
Video
Notes
This pizza is built on my Whole Wheat Pizza Crust baked at 475°F, but it works on any crust you like — just bake according to your crust's directions.
For a tangier, more classic Greek flavor, swap the fresh mozzarella for 2 oz of crumbled feta, or use a little of both.
The honey-balsamic glaze keeps in the fridge for up to 2 weeks, so it's worth making a little extra. It thickens as it cools.
The basil and the balsamic glaze go on after baking so they stay fresh and bright — basil wilts and the glaze loses its shine if it goes in the oven.
For a tangier, more classic Greek flavor, swap the fresh mozzarella for 2 oz of crumbled feta, or use a little of both.
The honey-balsamic glaze keeps in the fridge for up to 2 weeks, so it's worth making a little extra. It thickens as it cools.
The basil and the balsamic glaze go on after baking so they stay fresh and bright — basil wilts and the glaze loses its shine if it goes in the oven.
Toss the cherry tomatoes in olive oil and salt before they go on — it seasons them and helps them roast instead of steam. Reduce the glaze low and slow; if it gets syrupy in the pan it'll turn hard as it cools. Pull it when it coats a spoon. Tear the mozzarella rather than slicing it — the uneven edges melt into those pretty golden pools. Make a double batch of glaze and keep it in the fridge; it's just as good on a salad or roasted vegetables.
