Name: Mediterranean Pizza Recipe
Prep time: 15 min
Cook time: PT-492946H19M8S
Total time: PT-492946H19M8S
Cuisine: Mediterranean
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 cheese

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Introduction

This Mediterranean pizza brings together vibrant flavors from olives, artichokes, fresh oregano, and tangy feta on a wholesome whole wheat crust. It’s a simple yet delicious way to enjoy a fresh, homemade pizza with a healthy twist.

Mediterranean Pizza Recipe - Recipe Image

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

Step 1: Place a rack in the bottom third of your 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.
Step 2: In a small bowl, combine the finely grated garlic, oregano, 1 teaspoon of lemon zest, and 3 tablespoons of olive oil. Season this mixture with kosher salt and freshly ground black pepper. Brush 2 tablespoons of this flavored oil over the pizza dough, spreading it all the way to the edges. Toss the halved Kalamata olives with the remaining 1 tablespoon of the flavored oil to coat.
Step 3: Sprinkle shredded mozzarella evenly over the dough, leaving a 1/2 to 1-inch border around the edge. Arrange the tomato slices, red onion, and drained artichokes over the cheese, allowing the vegetables to overlap naturally. Drizzle a little extra olive oil over the top and season with salt and pepper to taste.
Step 4: Bake the pizza in the preheated oven until the crust is browned and the vegetables are tender and just beginning to caramelize, about 20 to 25 minutes.
Step 5: Remove the pizza from the oven. Top with the marinated olives, any remaining seasoned oil, crumbled feta, and additional oregano leaves. Cut the zested lemon into wedges and serve alongside the pizza for squeezing over each slice.

Tips & Variations

For a more robust flavor, use fresh oregano whenever possible and add it toward the end of baking to preserve its aroma.
Substitute fresh mozzarella for shredded if you prefer a creamier texture.
Add a handful of arugula on top after baking for a peppery, fresh contrast.
Use a pizza stone instead of a cast-iron skillet for an extra crispy crust.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat or in a 375°F oven for about 10 minutes to restore crispness. Avoid using a microwave to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza without a cast-iron skillet?

Yes, you can use a baking sheet or pizza stone. Just be sure to adjust the shape and size of the dough accordingly and preheat your stone for best results.

Is whole wheat pizza dough difficult to work with?

Whole wheat dough can be slightly less elastic than white dough but still easy to stretch when at room temperature. Let it rest for 10 minutes if it resists stretching, and handle gently to prevent tearing.