I’m not sure if there is such a thing as a signature Pizza from Santorini, but if there was, this should be it since it captures the essence of that blissful Greek Island in every bite!
The irony is that this flavor story originates in downtown San Francisco from my days as an art student. Whenever I had enough money in my pocket I would treat myself to dinner at my local pizzeria called “Uncle Vito’s“. Not only did they know me by name, but they also knew that this was my favorite, personal combination (Spinach, mushroom, feta, and kalamata olives).
Even though I can’t enjoy their pizzas anymore, it’s still my go-to combination to this day. And when I make it at home, it’s even tastier thanks to the topping boosters we add on top, once it comes out of the oven.
I encourage you to give it a try and find out for yourself why it’s such a sensational pizza – especially with all the different ways you can boost the flavor with different toppings once it’s out of the oven!
Related Guides
Related Recipes
Be sure to check out these other recipes:
- San Marzano Tomato Pizza Sauce
- Gluten-free Pizza Flour Blend
- Gluten-free Sourdough Pizza Dough
- Gluten-free Pizza Capricciosa alla’Mamma
Homemade Gluten-free Pizza all’Santorini
Equipment
- Pizza Peel or Thin Cookie Sheet
- Pizza Steel or Stone on the top rack
- Silicone Baking Mat
- Spatula
Ingredients
PIZZA BASE
- 1 Pre-baked Pizza Bottom from the Gluten-free Sourdough Pizza Dough recipe (or store-bought ones)
- 3 Tbsp San Marzano Tomato Sauce, Room temperature
- 1/3 Cup Fresh, Low Moisture, Mozzarella Cheese, Sliced or grated
- 1 Cup Fresh Baby Spinach
- 80 g Fresh White or Cremini Mushrooms, Thinly sliced
- 1/3 Cup Pitted Kalamata Olives, Broken up into 2-3 pieces each
- 1/3 Cup Feta Cheese, Crumbled
TOPPING BEFORE OVEN
- 1/4 Cup Blend of Grated Italian Hard Cheeses (like Pecorino, Romano, Mozzarella, and Parmesan)
OPTIONAL: PIZZA TOPPING "BOOSTERS" AFTER OVEN
- Freshly Grated Parmesan Cheese
- Fried Garlic Cloves in Olive Oil
- Crushed Red Chili Pepper Flakes
- Freshly Washed Basil Leaves
- Toasted Pine Nuts
Instructions
Preparing The Pizza
- Feel free to use the silicone baking mat as a protector of your counter and establish the work area.
- Place the pizza crust bottom onto the Pizza Peel and add the tomato sauce evenly all over, nearly to the edge.
- Sprinkle grated mozzerella evenly across the top of the sauce, add the ingredients at your own discretion. I like to start by layering the spinach, mushrooms and feta then leave the olives to second to last. The last topping is just a touch more mozzerella on top.
- Slide into the oven, onto the pizza steel, and bake on the Broil setting or as high as possible in your oven for 2-3 minutes, depending on your heat source.
Serving The Pizza
- Take out and let cool on a plate for a minute or two before serving, longer if serving to kids as the sauce is surprisingly hot.
- Sprinkle the pizza topping "boosters" as desired, slice and enjoy!
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!