Greek pizza | Alfa Pastry

Greek pizza

Pizza may come from Italy, but now it's a Greek affair! We also make beautiful Greek pizzas, using pure and authentic Greek ingredients. In Greece we have amazing cheeses and sausages that perfectly complement the country-style tomato sauce and the fluffy dough!










  • 1 alfa home-made filo pastry sheet for pizza
  • 2 tbsp. rustic tomato sauce
  • 1/2 cup Messinia’s Talagani cheese grated (tasty and chewy cheese like mozzarella)
  • 1/2 cup grated gruyere from Amfilochia
  • 2-3 slices of smoked ham from Karpenisi
  • A few leaves of arugula
  • some olive oil
  • a little oregano
  • 800 g peeled pomodoro tomatoes
  • 1 clove of garlic
  • 1 tsp sugar
  • 1/4 cup royal leaf tea
  • 1 tsp concentrated tomato puree
  • 1 pinch of dried oregano
  • salt


Preheat the oven to 220°C. If you have a baking stone, lay it down on the last rack in the oven to heat up. Otherwise, turn the kitchen pan upside down to heat. Sprinkle the cutting board with flour. Roll out the filo sheet on the flour. With your fingers make hollows on the surface of the pastry, creating a hollow all around. Brush the surface with the sauce, sprinkle with the oregano, add the cheeses and place the pizza on a heated baking pan. Bake for 20-25 minutes until the dough turns golden-brown and the cheeses are melted. Once the dough is hot out of the oven, add the smoked ham and arugula, and sprinkle with a few drops of olive oil. Cut into 4 portions and serve immediately. Cut the tomatoes in half and remove the seeds. After that, chop them. Place all the sauce ingredients in a deep saucepan and allow to boil. Once boiling, stir with a wooden spoon, pressing the tomatoes to melt them. Lower the heat and simmer the sauce for 20΄, stirring occasionally. Add salt and pepper as desired, towards the end of cooking. Use the amount you need and keep the rest of the sauce in the fridge for 5 days, tightly sealed, or divide it into portions and keep it in the freezer for 3 months. For thinner dough, roll out the filo sheet on a floured surface with a rolling pin. To cook the dough as desired, let it seat for 10'-20' at room temperature. Alfa dough is not pre-baked, so it remains soft and fluffy for many hours and does not need preparation time in order to inflate.

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