Mediterranean Pizza with Olives, Feta, and Artichokes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
