Yes, pizza is available everywhere and you can probably get one delivered within 30 minutes or less wherever you are in the United States, but making pizza from scratch is a fun activity for the entire family. Add some key Greek ingredients for extra flavor and enjoy.

Greek Pizza with Feta

For the dough: 

1 cup lukewarm water

1 tablespoon Greek honey

1 tablespoon Greek extra virgin olive oil plus 1 teaspoon

1 envelope (2 1/2 tsp.) active dry yeast

1 1/2 cups all-purpose flour, or more as needed

1/2 cup whole wheat flour

1 teaspoon Greek sea salt

For the toppings: 

2 tablespoons Greek extra virgin olive oil

1 lb. red onions, cut lengthwise into slices 1/8 inch thick

2 tablespoons water

1 tablespoon red wine vinegar

1 teaspoon Greek dried oregano

Greek sea salt and freshly ground pepper, to taste

2 cups crumbled feta Dodonis

12 Kalamata olives, pitted and halved

To make the dough, in a small bowl, stir together the lukewarm water, the honey and 1 tablespoon of the olive oil. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If making the dough by hand, whisk together 1 cup of the all-purpose flour, the whole-wheat flour, and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon, adding enough of the remaining 1/2 cup all-purpose flour, or more if needed, to form a soft dough.

If making the dough in the food processor, pulse the 1 cup of the all-purpose flour, the whole-wheat flour, and the salt in the bowl of the food processor to blend. Add the yeast mixture and pulse until combined. Add enough of the remaining 1/2 cup all-purpose flour, or more if needed, and pulse to form a soft dough.

Turn the dough out onto a floured work surface and knead until the dough is very smooth, about 5 minutes, adding more all-purpose flour as needed. The dough should be soft but not sticky.

Lightly oil a large bowl with the remaining 1 teaspoon of olive oil. Form the dough into a ball and place in the bowl. Turn to coat with the oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in bulk, about 1 hour.
To make the topping of caramelized onions, heat a large frying pan over medium heat until hot enough for a drop of water to sizzle and immediately evaporate. Add the olive oil and onions; reduce the heat to low. Add the water and toss to coat. Cover and cook, stirring occasionally and adding more water if needed to prevent scorching, until the onions are tender, about 8 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until all the moisture is evaporated and the onions begin to turn golden, about 5 minutes more. Add the vinegar, oregano, a pinch of salt and pepper and stir to mix. Cook for 1 minute, then remove from the heat. Set aside so the onions cool to room temperature.
Punch the dough down and let rest for 10 minutes. The dough can be made up to 1 day in advance, punch it down, place it in a plastic bag and refrigerate it until ready to shape and bake. If making individual pizzas, divide the dough into 4 equal portions.

Position the rack in the lowest position in the oven and preheat to 450 degrees F. Lightly oil a 14-by-16-inch baking sheet, one 14-inch pizza pan or four 9-inch pizza or tart pans.

On a lightly floured surface, gently stretch or roll out the dough to fit the prepared pan(s). Transfer the dough to the pan(s). Spread all of the cheese on the large crust and top with the onions, or divide the cheese evenly among the 4 smaller crusts and top with the onions, again dividing evenly.

Bake until the crust is nicely browned, 20 to 25 minutes. Sprinkle the pizza(s) with the olives during the last 5 to 10 minutes of baking. Cut the small pizzas in half or the large pizza into 8 wedges and serve immediately.