|Place of origin||Greece, United States|
|Region or state||New England|
|Main ingredients||Pizza dough, cheese, tomato sauce|
|Cookbook:Greek pizza Greek pizza|
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One usage refers to a pizza with typically (or stereotypically) Greek ingredients as toppings. These include toppings such as feta cheese, olives (e.g., Kalamata), onion, tomato, green bell pepper, gyros meat and spinach, but often lack any tomato sauce. These pizzas can be found across the United States but are not as popular in Greece itself.
The other usage refers mainly more to a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven, (as is more traditional for Italian pizza). The pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil. It has a crust that is usually chewy and puffy, almost like focaccia bread but not as thick. The crust is also rather oily, due to the heavily oiled pan used for the cooking process. Due to the use of a larger tomato paste-to-crushed tomato ratio the sauce is typical tangy and thick with a strong taste of oregano. The sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, (but not always), a blend of mozzarella and cheddar.
This style of pizza may be referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. (These pizzas are similar to the pizzas served in Italian-style restaurants in Greece itself.) These establishments often also sell Greek specialties, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek restaurant serving Italian-style food. In the United States, the latter usage is common in New England cuisine.
A gyro meat pizza served at a Greek-immigrant restaurant in the Midwestern U.S.
- McNair, James (2000). James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes. Chronicle Books. p. 43. ISBN 0811823644. Retrieved November 2012.
- Pizza menu noting: 7. Greek Isle Black olives, feta, fresh tomatoes, onions, gyro meat, light oregano, mozzarella
- Cheney, Susan Jane (May 1992). Pizza! An American Pie. Vegetarian Times. Retrieved November 29, 2012.
- Levine, Ed (2011). Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. Random House Digital, Inc. p. 99. ISBN 030772087X. Retrieved November 2012.