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Greek Pizza (Feta, olives, oregano) Recipe

Greek Pizza (Feta, olives, oregano) Recipe

By What’s Baking

A crispy homemade pizza crust topped with tangy feta, briny olives, and aromatic oregano that brings the sun-drenched flavors of Greece straight to your dinner table.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
15 mins
Serves:
1 pizza (8 slices)
An overhead shot of a rustic Greek pizza with its golden-brown crust visible around the edges, captured in bright natural light streaming through a kitchen window. The surface is generously dotted with chunks of crumbled feta that have slightly melted, contrasting beautifully with the deep purple-black Kalamata olives. Vibrant green flecks of fresh oregano are scattered across the pizza, while sliced red onions and diced tomatoes add pops of color. A light drizzle of olive oil catches the light, giving the surface an appetizing glisten. The pizza rests on a weathered wooden paddle with scattered semolina visible around the base, with a small bowl of extra oregano and a bottle of Greek olive oil positioned artfully to the side.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil (plus extra for brushing)</li><li class="ingredients-single-item">240ml warm water</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">75g Kalamata olives, pitted and halved</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">2 medium tomatoes, diced</li><li class="ingredients-single-item">2 tbsp fresh oregano leaves (or 1 tbsp dried)</li><li class="ingredients-single-item">1 tbsp semolina or cornmeal (for dusting)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (around 38°C - just warm to the touch, not hot) with the sugar and yeast. Stir gently and let it stand for about 5-10 minutes until it becomes frothy. This activation step ensures your dough will rise properly and develop good flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until it forms a shaggy dough, then turn it out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until it becomes smooth, elastic, and springs back when poked gently. The gluten development during this kneading stage is crucial for a chewy yet tender crust. Form the dough into a ball.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough ball in a lightly oiled bowl, turning once to coat with oil. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. The slow rise develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the dough has risen, preheat your oven to its highest setting (usually 230-250°C) with the pizza stone or baking sheet inside. This preheating step is essential for achieving a crispy base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently punch down the dough to release air bubbles and transfer it to a lightly floured surface. Use a rolling pin to roll it into a circle about 30cm in diameter. If the dough resists stretching, let it rest for 5 minutes to allow the gluten to relax, then try again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the pizza peel or an upside-down baking sheet with semolina or cornmeal (this acts like tiny ball bearings to help slide the pizza onto the hot stone). Transfer your rolled dough onto this surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the surface of the dough with olive oil, which helps prevent the crust from becoming soggy once toppings are added. Leave a 1cm border around the edge for the crust to form.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the diced tomatoes evenly over the dough, followed by the sliced red onions. Scatter the Kalamata olives around the pizza and then crumble the feta cheese on top. Sprinkle with half of the oregano, saving the rest for after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese has softened (feta won't melt completely like mozzarella, which is characteristic of Greek pizza).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately sprinkle with the remaining fresh oregano. The heat will release the aromatic oils in the herb, enhancing the fragrance and flavor of your pizza. Drizzle with a little more olive oil if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pizza to cool for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly and makes for cleaner slices. Cut into 8 pieces and serve immediately while still warm and at its most delicious.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 295 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 5 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 3 g
🍗 Protein: 9 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 580 mg

Chef’s Notes

A few helpful details for making this recipe.

Why doesn't the feta cheese melt completely on Mediterranean-style pizzas?

Feta cheese has a high acid content and low fat percentage compared to mozzarella, which prevents it from fully melting. Instead, it softens and maintains its structure, providing distinct pockets of tangy flavour throughout the pizza - a characteristic feature of authentic Greek-style pizzas.

Can I make the pizza dough ahead of time for a quicker weeknight meal?

Yes! You can prepare the dough up to 3 days in advance and store it in the refrigerator. The slow, cold fermentation actually improves flavour. Simply bring it to room temperature for 1-2 hours before shaping. For longer storage, freeze the dough balls for up to 3 months.

What's the best way to achieve a crispy pizza crust at home without a pizza stone?

Preheat a heavy baking tray or cast-iron pan in your oven at maximum temperature. Another option is to use an upside-down baking sheet. Ensure your oven preheats for at least 30 minutes, and bake on the lowest rack. For extra crispiness, brush the dough with olive oil before adding toppings.

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