Greek pizza with feta cheese.
If you're looking for a pizza recipe bursting with flavor, this scrumptious Greek pizza with feta cheese is for you! The vegetarian topping is made with red onions and tomatoes, aromatic oregano, Greek olives, and rich, tangy feta cheese. It tastes amazing!The recipe yields 2 large portions or 6 slices.
Servings: 2
Ingredients
Pizza dough
- 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
Instructions
Pizza dough
- 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 in the lowest position. Line a baking sheet with parchment paper. Spread the halved tomatoes and the onion wedges on the sheet. Season with salt and 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 it with a paper towel to remove excess moisture (see notes in the recipe card).
- Shape the dough: When the dough is ready and fluffy, 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 approximately 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 salt here; the roasted veggies and feta are salty enough.)
- 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, so keep an eye on it (e.g., in a forced fan oven, it will take about 8 minutes).
- Serve: Allow the pizza to cool for a minute or two, then slice, serve, and enjoy!
Notes
What kind of mozzarella is best for pizza?
Mozzarella in water contains plenty of moisture, making your pizza's bottom soggy, especially if you overload it. To prevent this, reduce the amount of cheese and dab the mozzarella with a paper towel to remove excess moisture. Alternatively, firm, low-moisture mozzarella (usually pre-shredded) helps avoid the soggy crust. It's not my choice, but it's the go-to pizza cheese for many. What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet that you can invert 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. You can also use a large pizza pan, but the crust will be thicker. Storage Tips You can cover Greek pizza leftovers tightly with plastic wrap and store it in the refrigerator for up to 1 day or freeze it in an air-tight container for up to 3 months. Thaw and reheat the frozen pizza leftovers in the oven until they are nice and crispy.
Mozzarella in water contains plenty of moisture, making your pizza's bottom soggy, especially if you overload it. To prevent this, reduce the amount of cheese and dab the mozzarella with a paper towel to remove excess moisture. Alternatively, firm, low-moisture mozzarella (usually pre-shredded) helps avoid the soggy crust. It's not my choice, but it's the go-to pizza cheese for many. What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet that you can invert 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. You can also use a large pizza pan, but the crust will be thicker. Storage Tips You can cover Greek pizza leftovers tightly with plastic wrap and store it in the refrigerator for up to 1 day or freeze it in an air-tight container for up to 3 months. Thaw and reheat the frozen pizza leftovers in the oven until they are nice and crispy.