Inspired by the legendary flavors of Greggs pizzeria, this Greggs pizza recipe combines the best of their classic pizza with a few personal touches that make it uniquely yours.
When I took my first bite, it was clear that Greggs pizza was special.
The cheese was perfectly melted, the sauce rich and tangy, and the toppings fresh and flavorful. I immediately felt inspired to try making it myself; the result was fantastic.
When I made this pizza at home, the real joy came when I finally pulled the golden, bubbling pizza from the oven and shared it with loved ones.
Their smiles and compliments made all the effort worthwhile, turning a simple recipe into a memorable, homemade feast.
Equipments Required
- Mixing Bowls: I use these to mix the dough and sauce ingredients together.
- Measuring Cups and Spoons: These are crucial for accurately measuring the flour, liquids, and spices.
- Rolling Pin: This piece of equipment helps me roll out the pizza dough to the perfect thickness.
- Pizza Stone or Baking Sheet: I use a pizza stone for a crispier crust, but a baking sheet works just as well.
- Parchment Paper: It’s optional, but I find parchment paper helpful to prevent the pizza from sticking to the baking sheet or stone.
- Pizza Cutter or Sharp Knife: I use this to slice the pizza once it’s baked.
- Mixing Spoon or Whisk: These are handy for stirring and combining the sauce ingredients.
- Dough Scraper: This tool helps me easily handle and transfer the dough.
- Oven: It’s essential for baking the pizza to perfection.
- Cooling Rack: Although optional, I use this equipment to let the pizza cool evenly after baking.
Greggs Pizza Ingredients And Substitutions
Note: The ingredients mentioned in this section make six portions of Greggs Pizza.
For Pizza Dough:
- ½ Cup All Purpose Flour: I use whole wheat flour for a nuttier flavor or gluten-free flour if I need a gluten-free option.
- 1 Teaspoon Kosher or Sea Salt: I switch to table salt if I don’t have kosher or sea salt, but I use only ½ teaspoon because table salt is finer and saltier.
- 1 Teaspoon Basil: When I run out of basil, I use dried oregano or Italian seasoning instead. These substitutes give the pizza a similar herbal taste.
- 1 Teaspoon Instant Yeast: If I don’t have instant yeast, I use active dry yeast. I proof it in warm water before adding it to the dough to ensure it activates properly.
For Pizza Sauce:
- ½ Cup Crushed Tomatoes: When I don’t have crushed tomatoes, I use tomato sauce or diced tomatoes. I adjust the seasoning to get the right flavor for the sauce.
- 1 Tablespoon Tomato Paste: If I’m missing tomato paste, I substitute it with extra tomato sauce or a small amount of ketchup. This helps achieve a similar thickness and flavor in the sauce.
- 1 Teaspoon Sugar: Instead of sugar, I use honey or maple syrup to balance the acidity of the tomato sauce.
- 1 Teaspoon Sea Salt: If I don’t have sea salt, I use regular table salt or kosher salt.
- 1 Teaspoon Garlic Powder: When I don’t have garlic powder, I use fresh minced garlic or garlic salt. I adjust the quantity to match the garlic flavor I want.
- 1 Teaspoon Red Pepper: For a bit of heat, I substitute red pepper flakes or a dash of hot sauce if I don’t have red pepper on hand.
- 1 Teaspoon Black Pepper: I use white pepper instead of black pepper if I prefer a milder pepper flavor.
- 1 Teaspoon Oregano: If I don’t have oregano, I use dried thyme or a blend of dried herbs. These substitutes add a nice flavor to the pizza.
- 1 Teaspoon Basil: When I run out of dried basil, I use fresh basil or a mix of dried herbs to bring a similar flavor to the pizza.
Toppings:
- ½ Cup Pepperoni: If I don’t have pepperoni, I use sliced salami, ham, or cooked sausage as alternative toppings.
- ½ Cup Mozzarella Cheese: When I don’t have mozzarella cheese, I use cheddar or provolone cheese. These alternatives provide a different flavor and texture but still work well on the pizza.
Preparation and Cooking Time
| Preparation Time | Rising Time (Dough) | Cooking Time | Total Time |
|---|---|---|---|
| 10 Minutes | 2 Hours | 30 Minutes | 2 Hours 40 Minutes |
How To Make Greggs Pizza At Home
Step 1
To prepare the dough, combine the dry ingredients: bread flour, oregano, onion powder, garlic powder, and parsley. Mix well to distribute the herbs and seasonings evenly. Add the activated yeast to the mixture. Knead the dough until it becomes smooth and elastic. Once kneaded, cover the bowl with a clean cloth or plastic wrap and let the dough rest in a warm place for about 2 hours or until it has doubled in size.
Step 2
While the dough is rising, start preparing the pizza sauce. Heat a tablespoon of oil in a saucepan over medium heat.
Step 3
Add the crushed tomatoes to the heated oil. Allow the tomatoes to simmer for a few seconds to develop their flavor.
Step 4
Stir in the spices: sugar, salt, garlic powder, red pepper flakes, black pepper, oregano, and basil. Mix well to combine all the flavors.
Step 5
Add the tomato paste to the sauce mixture. Stir thoroughly and let it simmer for another 5 minutes, allowing the flavors to meld together.
Step 6
Once the dough has rested and risen, roll it out on a lightly floured surface to your desired thickness using a rolling pin. Cut the dough into portions of your choice and place them on a greased baking tray.
Step 7
Spread a generous tablespoon of the prepared pizza sauce evenly over the rolled-out dough.
Step 8
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Finally, top up the pizza with pepperoni slices and grated mozzarella cheese. Place the prepared pizza on a baking sheet or pizza stone and bake for 25 minutes until the crust is golden brown and the cheese is bubbly and melted. Serve hot and enjoy your homemade Greggs-style pizza!
Greggs Pizza Recipe Video
Expert Tips That I Recommend
- For an extra crispy crust, I place a pizza stone in the oven while it preheats. This helps get that perfect, crispy base.
- I knead the dough just enough to make it smooth and elastic. If I overwork it, the crust can turn out tough.
- I pre-cook meats like sausage or bacon before adding them to the pizza. This ensures they’re fully cooked and prevents excess grease.
- I mix different cheeses, such as cheddar, provolone, or Parmesan, with the mozzarella for a richer, more complex flavor.
- I like to add vegetables like bell peppers, onions, mushrooms, or olives to the toppings for added texture and flavor. I drain any excess moisture, which keeps the crust from getting soggy.
- Sometimes, I experiment with different sauces, like pesto, white sauce, or BBQ sauce, for a unique twist.
- I mix up my toppings with options like grilled chicken, prosciutto, or spicy Italian sausage.
- Before baking, I brush the pizza crust with a light drizzle of olive oil to make it extra crispy and flavorful.
- For a hint of sweetness, I sprinkle a little honey over the finished pizza or add a touch of balsamic glaze.
- I experiment with different flours, like bread flour or Italian 00 flour, to achieve various crust textures and flavors.
FAQs About Greggs Pizza
Nutritional Information Per Serving
Traditional Greggs pizza may not be considered the healthiest option due to its high calorie, fat, and sodium content. So, consuming in moderation is suggested.
| Calories | 135 kcal |
| Carbohydrates | 13 g |
| Protein | 6 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 17 mg |
| Sodium | 644 mg |
| Potassium | 166 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 182 IU |
| Vitamin C | 4 mg |
| Calcium | 66 mg |
| Iron | 1 mg |
This recipe is unsuitable for gluten-free diets unless made with gluten-free flour, and traditional versions do not align with vegan diets due to the inclusion of cheese and meats.
Recipe Variations For Different Diets
- Gluten-Free Variation: I use gluten-free pizza dough or a cauliflower crust. I also make sure that all toppings, including cheese and sauces, are gluten-free to accommodate those with celiac disease or gluten sensitivity.
- Low-Carb/Keto Variation: I opt for a cauliflower crust or fathead dough made from almond flour and cheese. I use a low-carb or no-sugar-added pizza sauce and focus on high-protein toppings like grilled chicken and low-carb vegetables.
- Vegan Variation: I use a vegan pizza dough recipe. I substitute dairy cheese with plant-based cheese or nutritional yeast. I load up the pizza with vegetables and vegan protein sources like tofu or tempeh to keep it meat-free and dairy-free.
- Low-Sodium Variation: I prepare a homemade dough and sauce with minimal added salt. I choose low-sodium cheese and skip the processed meats, opting instead for fresh vegetables and herbs to add flavor.
- Low-Fat Variation: I use a whole wheat or reduced-fat dough recipe. I select part-skim or reduced-fat cheese and include lean proteins like chicken breast and plenty of vegetables to keep the fat content lower.
- High-Protein Variation: To boost the protein content, I use a high-protein dough recipe or mix protein powder into the dough. I choose higher-protein cheese, such as part-skim mozzarella, and add protein-rich toppings like grilled chicken or turkey and even legumes for extra protein.
Storing And Reheating This Recipe
Storing:
- Refrigerate: I let the pizza cool to room temperature before storing it, as this helps avoid condensation in the container. Then, I place the leftover slices in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Sometimes, I use a resealable plastic bag. Then, I store the pizza in the fridge if I plan to eat it within a few days. It usually stays fresh for 3-4 days.
- Freeze: For longer storage, I wrap each slice individually in plastic wrap or foil, then put them in a freezer-safe bag or container. I find that frozen pizza tastes best if eaten within 1-2 months.
Reheating:
- Oven Method: I preheat my oven to 375°F (190°C). I place the pizza slices on a baking sheet and bake for about 10-15 minutes until the crust is crispy and the cheese is melted.
- Skillet Method: I heat a skillet over medium heat, place the pizza slices in the skillet, and cover with a lid. I heat them for 5-8 minutes or until the cheese is melted and the crust is crispy. Adding a few drops of water to the pan and covering it helps melt the cheese without burning the crust.
- Toaster Oven: I preheat the toaster oven to 375°F (190°C), place the pizza slices on the tray, and heat for about 5-10 minutes until the cheese is bubbly and the crust is crisp.
What To Serve With This Recipe
- Classic Salad: I love serving the pizza with a fresh mixed greens salad, topped with cherry tomatoes, cucumbers, and a light vinaigrette. It’s a great way to add veggies and balance the meal.
- Garlic Bread: Sometimes, I pair the pizza with homemade garlic bread. The crunchy, buttery bread complements the pizza perfectly and adds an extra indulgent touch.
- Soup: For a comforting meal, I enjoy a bowl of soup alongside the pizza. The rich, warm soup pairs wonderfully with the cheesy pizza and makes for a hearty combination.
- Coleslaw: A side of tangy coleslaw adds a crunchy and refreshing contrast to the pizza. The creamy dressing pairs well with the savory pizza flavors.
Printable Version
Greggs Pizza Copycat Recipe
Ingredients
For Pizza Dough
- ½ Cup All Purpose Flour
- 1 Teaspoon Kosher or Sea Salt
- 1 Teaspoon Basil
- 1 Teaspoon Instant Yeast
For Pizza Sauce
- ½ Cup Crushed Tomatoes
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Sugar
- 1 Teaspoon Sea Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Red Pepper
- 1 Teaspoon Black Pepper
- 1 Teaspoon Oregano
- 1 Teaspoon Basil
Toppings
- ½ Cup Pepperoni
- ½ Cup Mozzarella Cheese
Equipment
- Mixing Bowls
- Measuring Cups And Spoons
- Rolling Pin
- Pizza Stone or Baking Sheet
- Parchment Paper
- Pizza Cutter or Sharp Knife
- Mixing Spoon or Whisk
- Dough Scraper
- Oven
- Cooling Rack
Instructions
- To prepare the dough, combine the dry ingredients: bread flour, oregano, onion powder, garlic powder, and parsley. Mix well to distribute the herbs and seasonings evenly. Add the activated yeast to the mixture. Knead the dough until it becomes smooth and elastic. Once kneaded, cover the bowl with a clean cloth or plastic wrap and let the dough rest in a warm place for about 2 hours or until it has doubled in size.
- While the dough is rising, start preparing the pizza sauce. Heat a tablespoon of oil in a saucepan over medium heat.
- Add the crushed tomatoes to the heated oil. Allow the tomatoes to simmer for a few seconds to develop their flavor.
- Stir in the spices: sugar, salt, garlic powder, red pepper flakes, black pepper, oregano, and basil. Mix well to combine all the flavors.
- Add the tomato paste to the sauce mixture. Stir thoroughly and let it simmer for another 5 minutes, allowing the flavors to meld together.
- Once the dough has rested and risen, roll it out on a lightly floured surface to your desired thickness using a rolling pin. Cut the dough into portions of your choice and place them on a greased baking tray.
- Spread a generous tablespoon of the prepared pizza sauce evenly over the rolled-out dough.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Finally, top up the pizza with pepperoni slices and grated mozzarella cheese. Place the prepared pizza on a baking sheet or pizza stone and bake for 25 minutes until the crust is golden brown and the cheese is bubbly and melted. Serve hot and enjoy your homemade Greggs-style pizza!
Video
Notes
- For an extra crispy crust, I place a pizza stone in the oven while it preheats. This helps get that perfect, crispy base.
- I knead the dough just enough to make it smooth and elastic. If I overwork it, the crust can turn out tough.
- I pre-cook meats like sausage or bacon before adding them to the pizza. This ensures they’re fully cooked and prevents excess grease.
- I mix different cheeses, such as cheddar, provolone, or Parmesan, with the mozzarella for a richer, more complex flavor.
- I like to add vegetables like bell peppers, onions, mushrooms, or olives to the toppings for added texture and flavor. I drain any excess moisture, which keeps the crust from getting soggy.
- Sometimes, I experiment with different sauces, like pesto, white sauce, or BBQ sauce, for a unique twist.
- I mix up my toppings with options like grilled chicken, prosciutto, or spicy Italian sausage.
- Before baking, I brush the pizza crust with a light drizzle of olive oil to make it extra crispy and flavorful.
- For a hint of sweetness, I sprinkle a little honey over the finished pizza or add a touch of balsamic glaze.
- I experiment with different flours, like bread flour or Italian 00 flour, to achieve various crust textures and flavors.
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!More Pizza Recipes That You Can Try
Conclusion
I hope you enjoy making and savoring this Greggs pizza as much as I do. Here’s to the joy of homemade cooking and many more delicious pizzas.
Try out this Greggs pizza recipe and experience the satisfaction of crafting your own delicious pizza. Share your pizza-making adventures, and let me know how it turns out. For more recipes and tips, follow along.
Let’s Connect
Follow Us On Our Social Media Platforms
You can subscribe to TheFoodXP to get weekly recipes in your inbox.
If you make this recipe, let us know! Leave a comment, rate it, and tag us in your photos on social media. We would love to share your pictures.
