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Feta/Sriracha Pizza

It was actively bubbling... I should have taken video instead.

Several months ago, someone posted on the "Eugene Foodies" Facebook group that they made pizza with a base of Toby's Feta Dip and sriracha sauce. And there was bacon on the pizza, along with some other stuff that didn't interest me as much. This sounded amazing, and I love Toby's Feta Dip, so I made a mental note to try it the next time I had the dip on hand.

On this first effort, I used too much dip - I applied as much dip as I would tomato sauce. I knew this wouldn't be health food, but I didn't anticipate just how creamy and oily the pizza would be. It was delicious, but next time I'll cut the amount of dip in half.

I did the dip to sriracha ratio by slowly adding more sriracha and tasting along the way. I stopped when there was just a subtle kick. I think next time I'll try it spicier, but this was good.

For people who like roasted red peppers, I feel like that would be good on this pizza.

I definitely recommend the bacon.


The Recipe:
1 pizza dough (I currently like the one from Bread Stop)
1 package fresh mozzarella, sliced
about 4 tb Toby's Feta Dip
sriracha, to taste
4 slices bacon, cooked and crumbled
1 jar marinated artichoke hearts, chopped
a few handfuls baby spinach
3 tb red onion, roughly chopped
  • Form dough into pizza shape.
  • Spread out base of feta dip. Drizzle sriracha on and use back of spoon to mix the two sauces together. Add more sriracha to taste.
  • Layer mozzarella and other toppings.
  • Bake according to dough directions; I did mine at 425 for about 18 minutes.

The Verdict:
Overall grade: B+
Overall reason: Delicious, but not healthy at all.
Time to prepare: 25 minutes if the bacon is already cooked.
Husband quote: "Woah, that is not the flavor that I was expecting." (And then he eagerly dived back in.)
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