Greek-Inspired Feta Pizza Recipe

Instructions:

Preheat oven to 450º F (230ºC). If using a pizza stone, place stone in cold oven, then preheat oven. Dust a work surface with flour or cornmeal and press dough into a desired pizza shape. Place on a baking mat or parchment lined baking sheet. Sprinkle pizza crust with oregano. Top with spinach, red pepper and red onion and olive (if using), top with crumbled Feta Cheese. Bake for 20 minutes or until crust is browned and cheese is melty. Lessen baking time for premade cooked crust Once baked sprinkle drizzle with olive oil, slice and serve.

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Created by: Tre Stelle Kitchen

Cheese: Feta

Can feta cheese be used on pizza?

Pizza is a delicious food with an endless amount of options for toppings and ingredients. You can mix and match based on the flavors you enjoy, which is one of the greatest joys about eating pizza!

Although the most common type of cheese people enjoy on their pizzas are parmesan cheese and mozzarella cheese, because of the creamy and light texture, you can definitely replace it with feta cheese or use a combination of many cheeses.

Feta cheese doesn’t melt like other cheeses, so you get a completely different texture than eating mozzarella or parmesan cheese on your pizza. Instead of gooey warm cheese that you’re used to, you get chunks of chewier cheese that you can bite into. You can experiment with feta cheese wedges, blocks of feta cheese, or crumbled feta cheese.

The salty and tangy flavor of feta cheese is unique from other types of cheese and goes well with many popular pizza ingredients, such as tomatoes, mushrooms, spinach, pepperoni, sausage, and olives.

Feta cheese is mostly used on Greek pizza, which is a colorful blend of cheese, spinach, red peppers, dates, olives, red onions, and baby spinach. That’s because feta cheese is most commonly found in Mediterranean cuisine. However, you can also find feta cheese in other pizza recipes, to add an extra kick to your favorite flavors. Keep in mind that the more aged feta cheese is, the more it has a peppery taste and harder texture.

Does feta cheese go on pizza before or after cooking?

Feta cheese is safe to eat whether you cook it or eat it raw. You can sprinkle chunks of feta cheese on your pizza as an added topping after it has been baked, or put it on your pizza before putting it into the oven.

Feta cheese won’t melt the same way as mozzarella cheese, so you’ll experience a different texture and taste from what you’re used to. Feta cheese won’t be gooey or stringy like mozzarella cheese when you rip off a slice.

High-quality feta cheese can be baked in an oven at high heat until it’s tender. It’ll have a softer texture and be less chewy than feta cheese that isn’t baked. However, baked feta cheese does have a creamier taste, so you can try to cook it if that’s the type of cheese you like to eat.

Here are a few tips for baking feta cheese on pizza:

Preheat your oven to the temperature that’s recommended on the pizza recipe (typically 450 to 500 degrees Fahrenheit). Make sure you use an oven safe dish to bake your pizza.

Use high-quality feta cheese from Tre Selle. Use a whole piece or wedges of feta cheese. You can also use crumbled feta cheese but it will have a drier texture.

Bake for around 20 to 25 minutes. You’ll notice that the feta cheese is softer but not completely melted.

You can add more uncooked crumbled feta after the pizza is out of the oven.

If you want your feta cheese to be even more melted, you can continue to bake the pizza on low heat in small intervals. Be careful not to burn or overcook the pizza.

You can add olive oil on top of the feta cheese before baking your pizza to help soften the cheese.

Why does feta cheese not melt?

Feta cheese does melt a little, but not in the same way parmesan or mozzarella cheese melts on a pizza. In mozzarella cheese is heated, the calcium glue that holds the casein molecules together dissolves and the molecules separate.

However, as you heat feta cheese, the water evaporates and there isn’t enough moisture left in the cheese. Instead of separating, the molecules and protein in the cheese continue to solidify. That’s why feta cheese might not melt and keeps its shape when heated.