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If you look for a vegetarian pizza recipe bursting with flavor, this scrumptious Greek pizza with feta cheese is for you! The topping is made with red onions, tomatoes, aromatic oregano, Greek olives and the rich, tangy feta cheese.
It tastes amazing!
The recipe uses my easy no-knead pizza dough, it’s a breeze to make in 1 bowl, light and crusty (video tutorial below).
When I visited Greece many years ago, it was love at first sight. The colors, the smells, the flavors were simply incredible. I was a student at that time, travelling on a budget, and my favorite inexpensive meals were the local delicious tzatziki sauce and Greek salad.
This simple salad was made with cucumber, red onion, tomatoes, olives, feta, extra virgin olive oil, and oregano.
Simple ingredients full of Mediterranean flavor!
That delicious Greek salad is the inspiration here. This Greek pizza has a rich, deep flavor redolent of feta cheese, Kalamata olives, and oregano. And the sweetness from the roasted red onions and cherry tomatoes create a delicious balance with these salty ingredients.
You can roast the veggies easily in less than 15 minutes before baking the pizza. It’s a no brainer and it’s so worth it.
For the dough, simply follow my favorite pizza dough recipe and the video below, it’s super easy to whip up and uses all-purpose flour and instant yeast. But feel free to use your favorite recipe or store-bought dough if you wish.
Video: how to make Greek pizza dough
Ready to fall in love with this Greek pizza with feta cheese? Here is what you need in your shopping list!
List of the ingredients
- Easy pizza dough (or your favorite dough)
- Feta cheese in brine
- Mozzarella cheese in water (or firm shredded mozzarella)
- Cherry tomatoes
- Kalamata olives
- Red onions
- Dried oregano
- Extra virgin olive oil
- Salt & pepper
How to make Greek pizza with feta cheese
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page).
- First step, start by making this dough.
- When the dough has risen and it’s time to preheat the oven, prepare the veggies.
- Halve the tomatoes, cut the onions into wedges, and place them in a sheet pan.
- Sprinkle oregano, salt, and drizzle with extra virgin olive oil. I use this olive oil spray, it’s so convenient when I roast my veggies.
- Roast them in the oven for about 15 minutes before baking the pizza, just the time to make them softer and enhance their flavor.
- Meanwhile, stretch the dough gently into a rectangular shape.
- Finally, top with mozzarella, feta, onions, tomatoes, olives, and oregano.
- Drizzle – or spray – with extra virgin olive oil and bake in the preheated oven until golden and crusty, it takes about 10-15 minutes, depending on the oven.
Recipe notes & tips
Feta cheese on pizza?
Can feta cheese be used on pizza? You bet it. This delicious Greek brined curd cheese, made from sheep’s milk or from a mixture of sheep and goat’s milk, takes your pizza to the next level. It’s salty, crumbly, soft, and adds a ton of flavor.
Use feta in brine (the one in the plastic container with salt water), its texture and flavor are much better than the crumbled and vacuum-sealed options. You can crumble it by hands, it’s a no brainer.
And for your feta leftovers, have a look at these spinach frittata, pumpkin frittata or spicy chickpea salad, they’re great to use up feta cheese!
What you need to make this Greek pizza recipe
Homemade pizza dough: I used my easy no-knead pizza dough, it’s easy to make in one bowl and makes a lovely crispy crust. But you’re welcome to use your favorite recipe or a store-bought pizza dough if you wish.
Cheese: feta doesn’t melt, so I used both feta cheese and mozzarella cheese. Feta for its tangy, bold flavor and mozzarella for its creamy, indulgent texture. Let’s enjoy the best of both worlds. : )
Kalamata olives: their strong, fruity flavor and meaty texture make these Greek olives way better than regular black olives and perfect for this recipe.
Oregano: this largely available pantry staple is a must for this Greek pizza.
Veggies: once roasted, fresh juicy tomatoes and red onions add another layer of flavor to the pizza topping. You can skip this step if you wish, but roasting these veggies enhances their natural flavor and gives them a fire-roasted taste, which pairs perfectly with feta cheese and its tangy bite.
Extra virgin olive oil: it’s the best, but regular olive oil is ok too.
Feta cheese and oregano are the stars of the show here, but you might want to play around with some of the other ingredients and still make a terrific combination of flavors.
Marinated sun dried tomatoes, roasted or jarred red peppers, wilted baby spinach leaves, marinated artichoke hearts, and basil work great in this Greek-style pizza topping. But cucumber, classic ingredient in this Greek-style combination, is out of the question. You can make a delicious Greek tzatziki sauce with cucumber, but sliced cucumber on pizza is a big no, sorry. : )
More vegetarian pizza recipes?
Here is a collection of fabulous veggie pizza recipes that prove that vegetables on pizza are delicious! Below there are some of our favs, including a super easy pizza sauce recipe perfect for vegetarian pizza toppings:
- Pizza with zucchini
- Artichoke pizza
- Spinach pizza with feta and pesto
- Quick Caprese pizza
- Easy pizza sauce (no-cook recipe!)
- Mozzarella pizza
- Pizza with olives
If you make this Greek pizza with feta cheese this weekend, or you have a question, let me know by leaving a comment. I would love to hear from you! x
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Greek pizza with feta cheese.
- 1 ball Easy pizza dough (or your favorite dough)
Greek pizza topping
- 4 oz (110 grams) mozzarella in water (or from ½ to ⅔ cup shredded firm mozzarella – see notes below*)
- 4 oz (110 grams) feta, crumbled
- 1 ½ cup (200 grams) cherry tomatoes, cut into halves
- 2 medium-sized red onions, cut into wedges
- ½ cup Kalamata olives, pitted and halved lengthwise
- 1-2 Tablespoons dried oregano, according to taste
- salt and pepper
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven with a pizza stone inside.
Greek pizza topping
- Roast the veggies: preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper, spread the halved tomatoes and the onion wedges. Season with salt, pepper, spray or drizzle a little olive oil, and sprinkle some oregano. Roast them in the hot oven for about 10-15 minutes, until they get soft.
- Prepare the cheese: crumble the feta and, If using fresh whole mozzarella cheese in water, cut it into ½ inch thick pieces. If the mozzarella cheese is very watery, you may want to dab the mozzarella with the paper towel to remove excess moisture (see notes in the recipe card).
- Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough and the parchment paper onto a pizza peel or onto the back of a rimmed baking sheet.
- Add the topping: top the dough evenly with mozzarella cheese, tomatoes, onion wedges, olives, and crumbled feta. Finish with oregano and a drizzle of extra virgin olive oil. (I don't add any salt here, the roasted veggies and the feta are already salty).
- Bake the pizza: use the pizza peel to carefully transfer the pizza onto the preheated pizza stone (see notes below in the recipe card). Bake the pizza until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two, then slice, serve and enjoy!
To prevent this, all you have to do is reduce the amount of cheese and dab the mozzarella with the paper towel to remove excess moisture.
Alternatively, firm low-moisture mozzarella (usually pre-shredded) is fine too for homemade pizza. It’s not my choice, but it’s the go-to pizza cheese for many, feel free to use it if you wish. The low-moisture content helps to avoid the soggy crust situation. What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza: place pizza and parchment paper onto a pizza peel onto the back of a baking sheet. When it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy. Storage: You can cover leftover Greek pizza tightly with plastic wrap and store in the refrigerator up to 1 day or freeze in an air-tight container up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.
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