Mediterranean Pizza with Olives, Artichokes, and Feta Recipe

Introduction

This Mediterranean pizza combines fresh, vibrant flavors with a hearty whole wheat crust for a delicious homemade meal. Topped with olives, artichokes, and feta, it offers a perfect balance of tangy and savory notes that everyone will enjoy.

Ingredients

• 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
• Freshly ground black pepper
• 1/4 cup Kalamata olives, halved and pitted
• 1/3 cup shredded mozzarella
• 1 small tomato, sliced into 1/4-inch-thick rounds
• 1/3 medium red onion, thinly sliced
• 3/4 cup canned quartered artichokes, drained
• 1/4 cup crumbled feta

Instructions

1. Step 1: Place a rack in the bottom third of the oven and preheat to 450°F. Lightly grease a 12-inch cast-iron skillet with olive oil. Stretch the pizza dough to cover the bottom of the prepared pan evenly.
2. Step 2: In a small bowl, combine the grated garlic, oregano, 1 teaspoon of lemon zest, and 3 tablespoons of olive oil. Season the mixture with salt and pepper. Brush 2 tablespoons of this flavored oil evenly over the surface of the dough, all the way to the edges. Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil and set aside.
3. Step 3: Sprinkle the shredded mozzarella over the dough, leaving a 1/2 to 1-inch border. Layer the tomato slices, red onion, and artichoke quarters on top of the cheese. It’s fine if the vegetables overlap. Drizzle with a little olive oil and season with salt and pepper.
4. Step 4: Bake the pizza for 20 to 25 minutes, until the crust is browned and the vegetables are tender and just beginning to brown.
5. Step 5: Remove the pizza from the oven. Top with the marinated olives, any remaining seasoned oil, crumbled feta, and additional oregano. Cut the zested lemon into wedges and serve alongside the pizza for squeezing over each slice.

Tips & Variations

• For a crispier crust, pre-bake the stretched dough for 5 minutes before adding toppings.
• Swap mozzarella for fresh burrata or goat cheese for a richer flavor.
• Add a handful of arugula or spinach after baking for a fresh, peppery touch.
• Use fresh lemon juice instead of wedges to drizzle over the pizza for a more intense citrus flavor.

Storage

Store leftover pizza in an airtight container or wrap tightly in foil in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a preheated oven at 375°F for 8–10 minutes to maintain a crispy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pizza dough instead of whole wheat?

Yes, regular pizza dough works perfectly and will give you a lighter texture, but whole wheat adds a nice nutty flavor and extra fiber.

How do I prevent the vegetables from making the pizza soggy?

Draining the artichokes thoroughly and slicing the tomato thinly helps reduce excess moisture. You can also pat the vegetables dry with paper towels before layering them on the pizza.

Mediterranean Pizza with Olives, Artichokes, and Feta Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Mediterranean Pizza combines a wholesome whole wheat crust with vibrant toppings like Kalamata olives, artichokes, fresh tomatoes, red onions, mozzarella, and tangy feta cheese. Brushed with a garlic and oregano-infused olive oil and baked to golden perfection in a cast-iron skillet, this pizza delivers a perfect balance of savory flavors and a crispy crust, ideal for a flavorful, Mediterranean-inspired meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Pizza Dough and Base

• 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
• Freshly ground black pepper

Toppings

• 1/4 cup Kalamata olives, halved, pitted
• 1/3 cup shredded mozzarella cheese
• 1 small tomato, sliced into 1/4 inch-thick rounds
• 1/3 medium red onion, thinly sliced
• 3/4 cup canned quartered artichokes, drained
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat and Prepare Skillet: Place a rack in the bottom third of your oven and preheat to 450°F (232°C). Lightly grease a 12-inch cast-iron skillet with olive oil. Stretch the pizza dough to cover the bottom of the prepared skillet evenly.
2. Make Flavored Oil: In a small bowl, combine the grated garlic, dried oregano (or fresh), 1 teaspoon of lemon zest, and 3 tablespoons of olive oil. Season this flavored oil with kosher salt and freshly ground black pepper to taste. Brush 2 tablespoons of this oil evenly over the surface of the stretched dough, making sure to cover all the way to the edges. Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil to coat them.
3. Assemble the Pizza: Sprinkle the shredded mozzarella evenly over the oiled dough, leaving a 1/2 to 1-inch border around the edges. Layer the tomato slices, thinly sliced red onion, and drained quartered artichokes evenly on top of the cheese, allowing some overlap if needed. Drizzle a little extra olive oil over the toppings and season with additional salt and pepper to taste.
4. Bake the Pizza: Place the skillet in the preheated oven and bake the pizza for 20 to 25 minutes or until the crust is well-browned, and the vegetables are tender and beginning to caramelize and brown slightly.
5. Finish and Serve: Remove the pizza from the oven and top it with the marinated Kalamata olives, any remaining seasoned oil from tossing the olives, crumbled feta cheese, and a sprinkle of fresh oregano leaves. Cut the lemon (used for zest) into wedges and serve alongside the pizza to add a fresh, zesty flavor as desired.

Notes

• Using a cast-iron skillet helps achieve a crispier crust with even heat distribution.
• Allow pizza dough to come to room temperature before stretching for easier handling.
• Feel free to substitute fresh oregano for dried for a fresher flavor or omit if unavailable.
• Draining artichokes well prevents a soggy pizza base.
• Adjust baking time slightly depending on your oven to avoid over or undercooking.

Keywords: Mediterranean pizza, whole wheat pizza, cast iron pizza, vegetarian pizza, healthy pizza, olive pizza, artichoke pizza, feta cheese pizza