If you look 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 the rich, tangy feta cheese. It tastes amazing!The recipe yields 2 large portions or 6 slices.
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
2medium-sized red onions, cut into wedges
½ cupKalamata olives, pitted and halved lengthwise
1-2Tablespoonsdried 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 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!
Notes
What kind of mozzarella is best for pizza?The best mozzarella for an Italian-style pizza is fresh whole milk mozzarella in water such as Fior di latte or buffalo mozzarella, usual ingredients for pizza used in every pizzeria in Italy. At your grocery store you can easily find whole milk or part-skim mozzarella cheese (approx weight 125 grams/4 oz) packed in water, or small mozzarella balls ("ovoline" or "ciliegine"). They all are fine.However, mozzarella in water contains plenty of moisture which can make your pizza bottom soggy, this happens especially if you overload your pizza with mozzarella. 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.