Mediterranean Pizza with Olives, Feta, and Artichokes Recipe

Introduction

This Mediterranean Pizza combines vibrant flavors like olives, artichokes, and fresh oregano on a whole wheat crust. It’s a delicious and easy way to enjoy a fresh, savory pizza with a bright lemony finish.

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, 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

1. Step 1: Place a rack in the bottom third of the 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.
2. Step 2: In a small bowl, mix the grated garlic, oregano, 1 teaspoon of lemon zest, and 3 tablespoons of olive oil. Season with salt and freshly ground black pepper. Brush the surface of the dough with 2 tablespoons of this flavored oil, spreading all the way to the edges. Toss the Kalamata olives in the remaining 1 tablespoon of flavored oil to coat.
3. Step 3: Sprinkle shredded mozzarella over the top of the dough, leaving a 1/2 to 1 inch border. Layer the tomato slices, red onion, and artichokes on top of the cheese, allowing the veggies to overlap slightly. Drizzle with olive oil and season with salt and pepper.
4. Step 4: Bake the pizza until the crust is browned and the vegetables are tender and just starting to brown, about 20 to 25 minutes.
5. Step 5: Remove the pizza from the oven. Top with the marinated olives, any remaining seasoned oil, crumbled feta, and additional fresh oregano. Cut the zested lemon into wedges and serve alongside the pizza for squeezing on top.

Tips & Variations

• For extra crispiness, preheat the cast-iron skillet before adding the dough.
• Substitute fresh mozzarella for a creamier texture.
• Add a handful of arugula after baking for a peppery, fresh contrast.
• Use fresh oregano whenever possible to enhance the herbal aroma.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a preheated oven at 350°F to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough instead of store-bought?

Yes, homemade whole wheat or regular pizza dough works great. Just make sure it’s at room temperature before stretching it out in the skillet.

What can I substitute if I don’t have Kalamata olives?

You can use other types of olives such as black or green olives. Just be sure to pit and halve them to distribute evenly on the pizza.

Mediterranean Pizza with Olives, Feta, and Artichokes Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

A vibrant Mediterranean Pizza featuring a whole wheat crust topped with mozzarella, fresh tomatoes, red onion, artichokes, Kalamata olives, and crumbled feta. Infused with garlic, oregano, and lemon zest for a flavorful and wholesome meal that’s easy to prepare in a cast-iron skillet and baked to golden perfection.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 to 25 minutes
• Total Time: 35 to 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pizza Dough and Oil

• 3 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 lb. store-bought whole wheat pizza dough, room temperature

Seasoning and Toppings

• 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 c. Kalamata olives, halved, pitted
• 1/3 c. shredded mozzarella cheese
• 1 small tomato, sliced into 1/4"-thick rounds
• 1/3 medium red onion, thinly sliced
• 3/4 c. canned quartered artichokes, drained
• 1/4 c. crumbled feta cheese

Instructions

1. Preheat and Prepare Pan: Place a rack in the bottom third of the oven and preheat to 450°F (232°C). Lightly grease a 12-inch cast-iron skillet with olive oil to prevent sticking and ensure an even crispy crust.
2. Stretch Dough and Prepare Flavored Oil: Stretch the whole wheat pizza dough to cover the bottom of the prepared skillet evenly. In a small bowl, combine finely grated garlic, oregano, 1 teaspoon lemon zest, and 3 tablespoons olive oil. Season this mixture with kosher salt and freshly ground black pepper.
3. Brush Dough and Toss Olives: Brush the pizza dough surface all the way to the edges with 2 tablespoons of the garlic-oregano-lemon flavored oil. Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil to coat them well.
4. Assemble Pizza Toppings: Evenly sprinkle the shredded mozzarella over the dough, leaving a 1/2 to 1-inch border for the crust. Layer the tomato slices, thinly sliced red onion, and drained artichoke quarters on top of the cheese. Drizzle a bit of olive oil on top and season with salt and pepper to taste.
5. Bake the Pizza: Bake in the preheated oven until the crust turns golden brown, the cheese melts, and the vegetables become tender with slight browning, approximately for 20 to 25 minutes.
6. Add Finishing Touches and Serve: Remove the pizza from the oven and top with the marinated Kalamata olives, any remaining seasoned oil, crumbled feta cheese, and extra fresh oregano leaves. Cut the zested lemon into wedges and serve alongside the pizza for squeezing over slices to enhance the bright Mediterranean flavors.

Notes

• Using a cast-iron skillet helps achieve a crispy crust similar to pizzeria style.
• If whole wheat pizza dough is unavailable, any other pizza dough can be substituted.
• Fresh oregano gives a brighter flavor than dried but both work well.
• Allow the dough to come to room temperature to help it stretch easily.
• Feel free to add or substitute veggies such as spinach or bell peppers for variation.
• Leftover pizza can be stored in the refrigerator and reheated in the oven for best texture.

Keywords: Mediterranean pizza, whole wheat pizza, healthy pizza, vegetarian pizza, homemade pizza, cast-iron skillet pizza, easy pizza recipe, lemon zest pizza