ABC Pizza Greek Potato Salad Recipe: Crispy Crust Topping and Herby Freshness

This ABC Pizza Greek Potato Salad recipe delivers two crowd-pleasing dishes in one: a crispy-crusted pizza with golden edges and a herby Greek potato salad that adds freshness to any meal. I developed this pairing after realizing how well the crispy potato salad topping works on pizza—it adds texture and flavor without overpowering. The secret lies in perfectly cooked potatoes that stay crispy when baked on top of the pizza, while the salad's tangy dressing keeps everything balanced.

For the pizza, you'll start with a simple dough that bakes up with a crispy yet tender crust—no fancy techniques required. The Greek potato salad features classic ingredients like red potatoes, cucumbers, olives, and feta, all tossed in a bright lemon-oregano dressing. What makes this recipe special is how the two dishes complement each other: the salad acts as both a side and a topping, making it versatile for any occasion.

The result is a meal that's as satisfying as it is simple. The pizza delivers that crispy crust you crave, while the potato salad adds freshness with every bite. Best of all, both dishes come together in under an hour, making this the perfect solution for busy weeknights or casual gatherings. Whether you're feeding a family or hosting friends, this recipe ensures everyone leaves happy.

Use the potato salad as a topping for the pizza or serve it on the side—either way, you'll love how the flavors come together. The crispy edges of the potatoes hold up beautifully when baked, while the herby dressing keeps everything bright and refreshing. Here's how to make it all happen!

Ingredients for abc pizza greek potato salad

Pantry staples plus fresh produce for two crowd-pleasing dishes in one.

The potatoes are the star of both dishes—red potatoes stay crispy when baked on pizza and hold up in the salad. Walmart or Trader Joe's usually have the best prices on waxy red potatoes, and they keep for weeks in the pantry if you store them in a cool, dark place. For the pizza dough, King Arthur flour is my go-to—it gives that perfect crispy-yet-tender crust. The yeast is non-negotiable here; if it smells stale or old, toss it. Freshness matters for that perfect rise.

No fresh oregano? Dried works at one-third the amount, but honestly, the flavor's a bit different—worth hunting down the fresh stuff at a farmers market if you can. Pre-crumbled feta gets clumpy, so grab a wedge and crumble it yourself. The Kalata olives add that perfect briny bite, but regular green olives work in a pinch. For the pizza topping, stretch the tomato sauce thin—you want it to peek through the crispy potatoes. And if you're feeling fancy, add a sprinkle of red pepper flakes to the salad for a little kick.

The pizza dough keeps 3 days wrapped in plastic in the fridge or 3 months frozen. The potato salad stays fresh for 4 days in the fridge, but the potatoes get softer over time—best to make it fresh if you can. I always double the salad recipe because it disappears fast, and the leftovers make a killer lunch the next day. Store the dough in a sealed container to prevent drying out, and let it come to room temp before using.

Step-by-step instructions for ABC pizza Greek potato salad

Here's how to create a crispy pizza crust topped with refreshing Greek-style potato salad.

In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 teaspoons salt. Make a well in the center and add the 1 tablespoon active dry yeast and 1.25 cups warm water (about 110°F). Let it sit for 5 minutes until the yeast begins to foam.

Gradually stir in the 2 tablespoons olive oil until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled in size.

While the dough rises, peel and cut the 2 lbs red potatoes into 1-inch cubes. Place them in a large pot of salted boiling water and cook for 10-12 minutes until fork-tender. Drain and let cool slightly.

In a large bowl, combine the cooked potatoes, 1 whole cucumber (peeled, seeded, and diced), 1 whole red onion (thinly sliced), 0.5 cup Kalata olives (pitted and sliced), and 0.5 lb fresh feta cheese (crumbled). In a small bowl, whisk together 0.25 cup lemon juice, 0.5 cup extra-virgin olive oil, and 0.25 cup fresh oregano. Pour the dressing over the potato mixture and gently toss to combine.

Preheat your oven to 425°F. Divide the risen dough into 4 equal portions and roll each into a 12-inch round or preferred shape. Transfer the dough to a baking sheet lined with parchment paper.

Spread 1 cup tomato sauce evenly over each dough round, leaving a ½-inch border for the crust. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Press the Greek potato salad mixture onto the cheese, leaving the edges free for a crispy crust.

Bake the pizzas on the middle rack for 12-15 minutes until the crust is golden brown and the cheese is bubbly. If you prefer extra crispiness, transfer the pizzas to a preheated broiler for 1-2 minutes at the end.

Remove from the oven and let rest for 2 minutes. Garnish each pizza with 0.25 cup toasted salted almonds for added texture. Serve immediately while the crust is still warm and crispy!

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour in the pizza dough with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add 1 extra tablespoon of xanthan gum per cup of flour to mimic gluten's binding properties. The dough will be slightly stickier, so use a well-floured surface and wet your hands when shaping. 🌾

Dairy-Free Options

Skip the mozzarella and feta for dairy-free cheese alternatives. I love Miyoko's Creamery shreds or Violife feta crumbles—they melt beautifully. For extra richness, add ¼ cup dairy-free butter to the tomato sauce. The crispy potato salad topping still shines without cheese!

Reduce carbs by using ½ cup cauliflower rice mixed with the potatoes (they'll stay crispy!). Swap the red potatoes for ½ cup diced zucchini in the salad. Cut the tomato sauce to ½ cup and use sugar-free pizza crust like Caulipower. The almonds add satisfying crunch without extra carbs.

Make the pizza vegan by using nutritional yeast instead of cheese and a vegan tomato sauce> (check for no dairy additives). For the salad, replace feta with marinated tofu cubes> (press and slice tofu, marinate in lemon juice and oregano). The crispy potato topping stays vegan-friendly while keeping all the flavor!