Spinach, Kalamata Olive and Feta Pizzettes

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I am in a pizza making mood lately, probably because soon I will have a pizza oven installed in my back yard along with a fire pit!  Pictures coming soon! The ingredients in these grilled pizza mirror both the foods of Greece and Cyprus. Baby spinach leaves and garlic sautéed briefly in olive oil, along with sprinkling of the deep purple, briny Kalamata olive and crumbled feta top these lemon and oregano spiced grilled flatbreads. Easily processed in a bread machine, the dough can be held over night in the refrigerator and rolled out the next day, making this an easy small plate meal.

If  you have never grilled pizza, you are in for a treat! I grilled these on a gas grill, but a charcoal grill, a little more time-consuming, or even a ridged grill pan on the stove will work as well.  A quick search on the Internet will bring up many articles on grilling pizzas and flatbread. A few are listed below.

Grilled Bread with Mediterranean Chopped Salad-Cafe Lynnylu

How to Grill Pizza-Simply Recipes

The Pizza Lab: The Complete Updated Guide to Grilled Pizza-Serious Eats

For the Dough

2 teaspoons yeast

3 cups all-purpose flour

1/4 cup semolina

1-1/2 teaspoons salt

1 teaspoon honey

1 tablespoon olive oil

1 cup water, plus 3 or more additional tablespoons, if necessary

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1 teaspoon oregano

Place all the ingredients in the pan of the bread machine according to manufacturer’s instructions for your appliance. Process on the dough cycle, adding the extra water, if necessary to make a soft, but distinct ball of dough. While the dough is rising, you can prepare the topping.


2 tablespoons unsalted butter

1/4 pound baby spinach leaves, rinsed and dried ( I used a 5 ounce plastic box)

1 large garlic clove, minced

14 Kalamata olives, pitted and halved

1/2 cup crumbled feta cheese, crumbled

2 tablespoons chopped parsley, plus extra sprigs for garnish

Salt and freshly ground pepper to taste

2-3 tablespoons olive oil, for brushing the pizzettes
Chopped tomatoes for garnish

In a small saucepan, melt the butter over low heat and cook the spinach leaves until just wilted, about 2 minutes. Remove from heat and stir in the minced garlic. Set aside.

Preheat a gas or charcoal grill on medium. Have all your toppings handy to place on the pizzettes.

Remove dough from pan to a lightly oiled work surface. Divide into 4-6 pieces and let rest 5 minutes. Roll each piece into a 6-inch circle. It doesn’t have to be perfect, but an even thickness is important. Lay the circles on a parchment lined baking pan. Brush with some of the olive oil. Lay the circles of dough on the grill olive oil side down and let cook 1 minutes, or until the dough puffs slightly and grill marks appear on the underside. Remove to baking pan grill side up.

Distribute the spinach over the grilled breads, followed by the olives and crumbled feta cheese. Sprinkle on the chopped parsley and season lightly with salt and pepper. Lay the filled pizzettes back on the grill and continue to cook until the undersides are grilled and the feta has melted somewhat. Garnish with fresh parsley and chopped fresh tomatoes. Remove from grill and enjoy.

Cyprus is the 13th stop on our culinary journey through the countries of the European Community (Abbecadario Culinario). Haalo has prepared a delicious moussaka to celebrate the cuisine of Cyprus. Join in the fun!


Please do not use images or text without my permission. 


  1. Haalo Cooks
    September 29, 2013 / 12:14 pm

    Can't wait to see the photos of your pizza oven. These pizzettes look fab too, wouldn't mind having one now!

  2. Chiara Giglio
    September 29, 2013 / 2:13 pm

    yummy ! I love pizza and these little pizzettes are perfect for al fresco dinner !

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