Mediterranean Pizza with Olives, Artichokes, and Feta Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
