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Turkish Pizza with Feta
and cucumber and spinach salad

Active: 25 min Total: 35 min
This is a Turkish take on pizza which is typically served without oozing melted cheese a la American style. However, topped with feta, it's a whole new way to enjoy pizza. Plus, the toppings are mostly done from yesterday, so it'll come together super easily!


Cucumber and Spinach Salad with a French Vinaigrette:
  • Shallots - 1/2 bulb , diced
  • Cucumbers - 1/2 lb , sliced
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Baby spinach - 4 oz
Turkish Pizza:
  • Pizza dough - 1 lb , store-bought ((I'm a big fan of Trader Joe's))
  • Crushed tomatoes - 2 cups
  • Leftover meatballs - ~1 lb
  • Parsley - 1/4 bunch , chopped
  • Olive oil - 2 Tbsp
  • Feta - 4 oz


  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. Resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Heat a saute pan or skillet over medium-high heat. Add crushed tomatoes and then leftover meatballs, breaking up with a wooden spoon. Saute until tomato sauce has been absorbed by meat. Season to taste with salt and pepper.
  3. Parsley - Chop. (Can be done up to 3 days ahead)
  4. Shallots (Double for Thursday's vinaigrette too) / Cucumbers - Prep as directed.

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  1. Preheat oven to 425F (218C) degrees. Position top rack so it's at the very top. This ensures for a golden crust since the heat will reflect off the top of the oven.
  2. Brush a sheet pan with olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush the border with a bit of olive oil and then bake on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  3. Spread meat mixture over pizza dough. Sprinkle with feta. Now bake for another 10 minutes on the top rack. Broil pizza for 1 to 2 more minutes before taking out of the oven.
  4. While pizza is cooking, whisk together shallots, Dijon, vinegar, and olive oil (double if making Thursday's dinner). Season to taste with salt, pepper, and / or a sweetener. Toss vinaigrette (again, use half if you doubled) with cucumber and spinach when pizza is ready to go. Enjoy pizza sprinkled with parsley with salad on the side!



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