Mediterranean Pizza with Olives, Artichokes, and Feta Recipe
A vibrant Mediterranean Pizza featuring whole wheat dough topped with mozzarella, artichokes, Kalamata olives, tomatoes, red onion, and crumbled feta. This easy oven-baked pizza is bursting with fresh oregano and a bright lemon zest finish, perfect for a flavorful and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dough and Olive Oil Mixture
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 lb. store-bought whole wheat pizza dough, room temperature
- 1 clove garlic, finely grated
- 1/2 tsp. dried oregano or 1 1/2 tsp. finely chopped fresh oregano leaves, plus more for serving
- 1 lemon, zested, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 1/4 cup Kalamata olives, halved, pitted
- 1/3 cup shredded mozzarella
- 1 small tomato, sliced into 1/4“-thick rounds
- 1/3 medium red onion, thinly sliced
- 3/4 cup canned quartered artichokes, drained
- 1/4 cup crumbled feta
Instructions
- Preheat and Prepare Skillet: Place a rack in the bottom third of the oven and preheat to 450°F. Lightly grease a 12-inch cast-iron skillet with extra-virgin olive oil. Stretch the pizza dough to cover the bottom of the prepared pan evenly.
- Make Garlic-Oregano Oil: In a small bowl, combine finely grated garlic, oregano (dried or fresh), 1 teaspoon of lemon zest, and 3 tablespoons of olive oil. Season this mixture with kosher salt and freshly ground black pepper to taste. Brush the surface of the dough with 2 tablespoons of this flavored oil, spreading it all the way to the edges. Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil to coat evenly.
- Add Cheese and Vegetables: Sprinkle the shredded mozzarella cheese over the surface of the dough, leaving a 1/2- to 1-inch border around the edges. Layer the tomato slices, thinly sliced red onion, and quartered artichokes on top of the cheese, allowing the vegetables to slightly overlap. Drizzle more olive oil over the toppings and season again with salt and pepper.
- Bake the Pizza: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the crust is browned, and the vegetables are tender and beginning to brown slightly.
- Finish and Serve: Remove the pizza from the oven and top with the marinated Kalamata olives, any remaining seasoned oil, crumbled feta cheese, and additional fresh oregano. Cut the zested lemon into wedges and serve alongside the pizza for squeezing over before eating.
Notes
- Use fresh oregano if possible for a brighter flavor.
- Stretch the dough gently without tearing for a better crust.
- The lemon wedges add a refreshing brightness when squeezed over the pizza before serving.
- You can substitute regular pizza dough if whole wheat is not available.
- Allow the pizza to cool a few minutes after baking for easier slicing.
Keywords: Mediterranean pizza, whole wheat pizza, vegetarian pizza, olive oil pizza, healthy pizza, artichoke pizza, feta cheese pizza
