Let me tell you about the pizza that changed my weeknight dinner game forever. Picture this: a golden, crisp crust slathered not with the usual tomato sauce, but with velvety smooth hummus that’s been whipped to perfection. On top? A confetti of briny Kalamata olives, creamy feta crumbles, and jewel-like cherry tomatoes that burst with sweetness. This isn’t just pizza—it’s a Mediterranean vacation on a baking sheet.
I first stumbled upon this genius combination during a lazy Sunday fridge raid, when the usual marinara was nowhere to be found. What started as a desperate experiment turned into my most requested recipe. Now, it’s my go-to when I want something that feels indulgent but won’t weigh me down—ready in less time than it takes to watch an episode of your favorite cooking show.
Why This Recipe Works
- Flavor Bomb: Swapping tomato sauce for hummus isn’t just clever—it’s revolutionary. The creamy chickpea base adds a nutty depth that plays beautifully with the salty feta and bright veggies.
- Weeknight Hero: Using a pre-made crust means you’re just 15 minutes of assembly away from dinner. I’ve made this after work more times than I can count, and it never fails to impress.
- Nutrient Powerhouse: Between the protein-packed hummus, gut-friendly olives, and fresh herbs, this pizza eats like a balanced meal. My nutritionist friend actually high-fived me over this one.
- Endlessly Adaptable: Don’t have feta? Try goat cheese. Out of Kalamatas? Toss on some artichoke hearts. This recipe is more forgiving than my grandmother’s chocolate chip cookies.
The Story Behind the Sauce
The magic starts with the hummus base. I learned the hard way that not all hummus is created equal—you want it thick enough to stand a spoon in, like Greek yogurt. Watery hummus will steam your crust into sad, soggy territory. My pro move? I stir in a whisper of smoked paprika for depth, but classic works beautifully too.
Chef’s Wisdom
This pizza is my edible love letter to the sun-drenched flavors of Greece and Lebanon. It’s what I imagine nonnas make for their grandkids after a day swimming in the Aegean—simple, vibrant, and bursting with the kind of flavors that make you close your eyes and sigh. The combination of feta and olives is classic for a reason, but the hummus twist? That’s my little modern riff on tradition.
Essential Ingredients & Tools
Ingredients for the Base
- 1 large (12-14 inch) pre-baked pizza crust (whole wheat or regular)
- 3/4 cup classic hummus (thick, not watery—or use roasted red pepper hummus for a twist)
- 1 tbsp extra virgin olive oil (or regular olive oil in a pinch)
- 1 tsp dried oregano (rub between fingers to release oils)
- 1/2 tsp garlic powder (more evenly distributed than fresh garlic here)
- 1/4 tsp red pepper flakes (optional for heat)
Ingredients for the Toppings
- 1/2 cup crumbled feta cheese (or goat cheese for a creamier alternative)
- 1/3 cup pitted Kalamata olives, halved (or black olives if that’s what you have)
- 1/3 cup pitted green olives, halved (or omit if you prefer)
- 1/2 cup cherry tomatoes, halved and patted dry
- 1/4 cup thinly sliced red onion (soak in ice water for 5 minutes to mellow the bite)
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh dill (optional but highly recommended)
- Salt and black pepper to taste
- Lemon wedges for serving
Tools You’ll Need
- Rimmed baking sheet (or pizza stone if you have one)
- Parchment paper (aluminum foil works in a pinch)
- Small bowl (for infusing the oil)
- Spoon or offset spatula (a butter knife works too)
- Sharp knife and cutting board
Serves: 2-3 | Prep: 15 min | Cook: 10-12 min | Total: 25-27 min
How to Make Mediterranean Pizza with Hummus, Olives, and Feta
- Preheat the Oven: Set to 425°F (220°C). If using a pizza stone, place it in the oven now—this ensures even heat distribution for a crispier crust.
- Infuse the Oil: In a small bowl, mix 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes. Let it sit for 5 minutes—this “steeping” process unlocks the flavors, creating a more aromatic base.
- Prepare the Crust: Place the crust on parchment-lined baking sheet. Brush the edges lightly with olive oil—this promotes browning (the Maillard reaction) and prevents dryness.
- Spread the Hummus: Use a spoon to cover the crust with a thin, even layer of 3/4 cup hummus, leaving a 1/2-inch border. Too much hummus = soggy crust, as it releases moisture during baking.
- Drizzle the Oil: Spoon the infused oil over the hummus. The oil acts as a flavor carrier, ensuring every bite is seasoned.
- Add Toppings: Distribute 1/2 cup feta, 1/3 cup Kalamata olives, 1/3 cup green olives, 1/2 cup cherry tomatoes, and 1/4 cup red onion evenly. Pro tip: Place heavier toppings toward the center to prevent sliding, and sprinkle feta last to avoid over-browning.
- Bake: Cook for 10–12 minutes until edges are golden. For extra crispness, broil for the final 1–2 minutes (watch closely!).
- Finish: Top with 1/4 cup parsley, 1 tbsp dill, black pepper, and a final drizzle of olive oil. Serve with lemon wedges—the acidity brightens the rich flavors.
Pro Technique
- Crust Crispness: Use thick hummus and pat tomatoes dry. For extra insurance, pre-bake thicker crusts for 2–3 minutes before adding toppings—this evaporates surface moisture.
- Flavor Layering: The infused oil helps bind hummus to the crust. For deeper flavor, warm the oil slightly before adding herbs—heat accelerates flavor extraction.
- Herb Timing: Add delicate herbs like parsley or dill after baking. Their fresh notes cut through the richness.
Perfect Pairings
Complementary Dishes
- Greek Salad: Crisp cucumbers and sharp red onions balance the pizza’s richness.
- Roasted Lemon Potatoes: Their crispy edges and citrus notes mirror the pizza’s flavors.
Drinks
- Crisp White Wine: A Santorini Assyrtiko complements the saltiness of olives and feta.
- Mint Iced Tea: The herbal freshness cleanses the palate between bites.
Something Sweet
- Baklava: Honey and nuts echo Mediterranean roots without overpowering.
- Orange Blossom Yogurt: Light and floral, it’s a refreshing counterpoint.
FAQs
- Q: Can I use flavored hummus?
A: Yes! Roasted red pepper or garlic hummus adds extra dimension. - Q: How do I prevent a soggy crust?
A: Use less hummus, drain toppings, and bake on high heat. - Q: Can I prep this ahead?
A: Prep toppings separately, but assemble just before baking.
Mediterranean Pizza with Hummus, Olives, and Feta: A Flavorful Twist on Pizza Night
Try this Mediterranean Pizza with Hummus, Olives, and Feta for a fresh twist on pizza night! Crispy crust, creamy hummus, and salty feta make it irresistible. Get the recipe now!
Ingredients
For the Base:
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1 large (12-14 inch) pre-baked pizza crust
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3/4 cup classic hummus
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1 tbsp extra virgin olive oil
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1 tsp dried oregano
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1/2 tsp garlic powder
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1/4 tsp red pepper flakes
For the Toppings:
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1/2 cup crumbled feta cheese
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1/3 cup pitted Kalamata olives (halved)
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1/3 cup pitted green olives (halved)
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1/2 cup cherry tomatoes (halved)
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1/4 cup thinly sliced red onion
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1/4 cup chopped fresh parsley
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1 tbsp chopped fresh dill
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Salt and black pepper (to taste)
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Lemon wedges (for serving)
Instructions
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Preheat oven to 425°F (220°C).01
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Mix 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes in a small bowl. Let steep for 5 minutes.02
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Place crust on parchment-lined baking sheet. Brush edges with olive oil.03
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Spread 3/4 cup hummus thinly over crust, leaving a 1/2-inch border.04
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Drizzle infused oil over hummus.05
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Top with 1/2 cup feta, 1/3 cup Kalamata olives, 1/3 cup green olives, 1/2 cup cherry tomatoes, and 1/4 cup red onion.06
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Bake for 10-12 minutes until edges are golden.07
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Sprinkle with 1/4 cup parsley, 1 tbsp dill, and black pepper. Serve with lemon wedges.08
