Greek Saganaki-Topped Pizza
A Mediterranean-inspired pizza featuring a thin, crispy crust topped with tomato sauce, fresh herbs, and thick slices of golden-fried kefalograviera cheese (saganaki). Finished with warm honey drizzle and fresh lemon juice, it's a playful blend of Greece's beloved fried cheese appetizer and wood-fired pizza tradition. The cheese gets gloriously crispy on the outside while remaining creamy within, creating textural contrast against the crunchy crust.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 10 min
- Makes
- 1 pizza (2 slices per person)
Steps
Before you start
- Position rack to center of oven and preheat to 475°F (245°C) for at least 20 minutes
- If using store-bought dough, remove from fridge 30 minutes before stretching so it relaxes
- Have all toppings measured and ready before the crust enters the oven
- Keep lemon and honey at room temperature so they finish the pizza while it's warm
Mix pizza dough
- In a medium bowl, combine 2 cups (240 g) flour, ½ tsp (2.5 g) instant yeast, and ¾ tsp (4 g) kosher salt.
- Make a well in the center and pour in ¾ cup (180 ml) warm water and 1½ tbsp (22 ml) olive oil.
- Using a fork or wooden spoon, incorporate the flour into the wet ingredients until a shaggy dough forms with no dry flour visible.
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Ready when: All flour is hydrated and dough holds together
Tip: Don't overmix; the dough should look rough. Overworking develops gluten too early and makes stretching harder.
Knead dough
- Transfer dough to a clean, lightly floured countertop and knead for 8 minutes, pushing with the heel of your hand, folding, and turning.
- The dough will become smooth and elastic.
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Ready when: Dough is smooth, springs back when poked, and holds a gentle dimple
Tip: If dough sticks, dust lightly with flour—don't add water. Adequate kneading builds structure for a crisp crust.
First rise
- Lightly oil a medium bowl and place the kneaded dough in it, turning once to coat all sides with oil.
- Cover with a damp kitchen towel and let it rise at room temperature (68–72°F / 20–22°C) for 60 minutes until roughly doubled in volume.
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Ready when: Dough has roughly doubled and springs back slowly when gently poked
Tip: A warmer kitchen (75°F / 24°C) will speed rising; a cooler one will slow it. Plan accordingly.
Make tomato sauce
- In a small bowl, combine ½ cup (120 ml) crushed San Marzano tomatoes (drained of excess liquid), 1 minced garlic clove, ½ tsp (0.5 g) dried oregano, and a pinch of salt.
- Stir well and let sit for 10 minutes so flavors meld.
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Ready when: Sauce is well combined and smells aromatic
Tip: Use high-quality San Marzano tomatoes; they have fewer seeds and a sweeter flavor than standard canned tomatoes.
Shape crust
- Turn the risen dough onto a lightly oiled 12-inch (30 cm) pizza pan.
- Using your fingers and palms, gently stretch it to fill the pan, creating an even ¼-inch (6 mm) thickness.
- If dough resists, let it rest 2–3 minutes, then continue.
- Poke a few dimples across the top with your fingertips to prevent large bubbles.
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Ready when: Dough evenly fills the pan and has slight dimples
Tip: Avoid stretching too thin at the edges or they'll burn. Keep thickness consistent for even baking.
Top pizzaOven 475°F / 245°C
- Spread the tomato sauce thinly over the dough, leaving a ½-inch (1 cm) border around the edges.
- Reserve the cheese slices for frying—do not place them on the raw dough yet.
- Transfer the pan to the preheated 475°F (245°C) oven.
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Ready when: Sauce is evenly spread and crust is in the oven
Tip: Don't add cheese to the raw dough; it will slide off during stretching and baking. Add it after the initial bake.
Bake base crustOven 475°F / 245°C
- Bake the sauced crust at 475°F (245°C) for 8–10 minutes until the bottom is set, the edges are beginning to puff and lighten, but the crust is not yet fully baked.
- The center should still be slightly undercooked.
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Ready when: Edges are pale golden and dough is set on the bottom; center is still slightly soft
Tip: Partial baking prevents a soggy center. Trust the timing—the pizza will finish cooking after the cheese is added.
Fry saganaki cheeseOven 350°F / 175°C
- While the crust bakes, heat 1 cup (240 ml) vegetable oil in a small 8-inch (20 cm) skillet over medium-high heat to 350°F (175°C)—test with a thermometer or by carefully observing bubbles around a test piece of cheese (should be vigorous).
- Place ¼ cup (30 g) flour in a shallow bowl.
- Working in two batches, coat each kefalograviera slice lightly on both sides with flour, tapping off excess.
- Carefully lower each floured slice into the hot oil and fry for 1–2 minutes per side until deep golden-brown with a crispy exterior.
- Transfer fried cheese to paper towels to drain.
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Ready when: Cheese is deep golden-brown and crispy outside; interior is softened but still holds shape
Tip: Do not overcrowd the pan—fry in batches. Oil that's too cool results in greasy cheese; too hot burns the flour coating. Keep the oil at 350°F (175°C) and work quickly.
Top and finish bakingOven 475°F / 245°C
- Remove the partially baked pizza crust from the oven.
- Quickly arrange the still-warm fried saganaki slices evenly across the pizza, leaving a small border.
- Return the pizza to the 475°F (245°C) oven for 6–8 minutes until the crust is golden-brown and crispy, the cheese is heated through, and the edges are puffed and lightly charred.
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Ready when: Crust is golden-brown and crispy; cheese is warmed through; edges are puffed and lightly charred
Tip: Place cheese while still warm so it melts slightly from residual heat. The partially baked crust ensures a crispy base.
Add honey and lemon
- Remove the pizza from the oven and immediately drizzle 2 tbsp (30 ml) honey over the cheese and crust.
- Squeeze lemon juice from the wedges over the top in a light, scattered pattern.
- If using fresh oregano, scatter the chopped leaves across the pizza.
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Ready when: Honey coats the cheese, lemon juice glistens on the surface, and oregano is scattered
Tip: Finish immediately after removing from the oven so the honey warms and the lemon acidity cuts the richness of the cheese. The contrast of sweet, salty, and sour is essential to the dish.
Rest and slice
- Let the pizza rest on the pan for 2 minutes so the crust firms up slightly and the cheese sets.
- This prevents the cheese from sliding when you cut and transfer slices.
- Use a pizza cutter or sharp knife to slice into quarters, then divide into two equal portions.
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Ready when: Crust is firm enough to cut cleanly without stretching or tearing
Tip: A 2-minute rest is crucial. Cutting into a hot pizza immediately causes the cheese to separate from the crust.
Good to know
Tips
- Keep the frying oil at exactly 350°F (175°C). Use a kitchen thermometer to monitor. Too-cool oil produces greasy cheese; too-hot oil burns the coating before the cheese warms through.
- For a crispier crust, brush the shaped dough lightly with olive oil before the first bake and increase the oven temperature to 500°F (260°C), reducing bake time by 1–2 minutes per stage.
- The key to this pizza is timing: the cheese must go on the pizza while still warm so it softens slightly from the residual oven heat. Cold fried cheese will be rubbery and disappointing.
- If fresh oregano is hard to find, skip it—the dried oregano in the sauce and the honey-lemon finish provide plenty of Mediterranean character without it.
Make ahead
Store-bought pizza dough can be used in place of homemade; thaw in the refrigerator overnight and allow to reach room temperature before stretching. Alternatively, prepare the dough up to 8 hours ahead, let it rise once at room temperature, then refrigerate in an oiled bowl covered with plastic wrap. Remove from the fridge 30 minutes before shaping and baking.
Storage & reheating
Best served immediately while the crust is crispy and the cheese is warm. Leftover pizza (if any) can be stored loosely covered at room temperature for up to 2 hours, or refrigerated in an airtight container for up to 1 day. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crust is re-crisped. Do not microwave, as the crust becomes chewy. Freezing is not recommended due to the texture of the fried cheese.
Substitutions
- kefalograviera cheese → halloumi or feta cheese. Both have high melting points and can be fried like kefalograviera. Halloumi is closest in texture; feta will be crumblier but still delicious. Reduce frying time to 45–60 seconds per side for feta to prevent it from breaking apart.
- raw honey → warm golden syrup or maple syrup. Golden syrup provides a similar sweetness and glossy finish; maple syrup adds earthiness. Use the same amount. Adjust to taste if you prefer less sweetness.
- canned San Marzano tomatoes → marinara sauce or tomato paste thinned with water. A jarred marinara works well for convenience. If using tomato paste, mix 2 tbsp (30 g) paste with 4 tbsp (60 ml) water, then add garlic and oregano.
- dried oregano → dried thyme or Italian seasoning. Thyme is earthier but pairs well with saganaki; use ¼ tsp to avoid overpowering. Italian seasoning (if oregano-based) can substitute 1:1.
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- Meal
- Dinner
- Cuisine
- Greek
- Diet
- VegetarianHalal
- Method
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