Close your eyes for a moment. Can you smell it? The heady aroma of garlic and oregano mingling with the briny punch of Kalamata olives, all riding on a cloud of freshly baked dough. That, my friends, is the magic of Greek pizza. This isn’t just dinner—it’s a vacation to the Aegean coast, where the sun is always shining and the flavors are as bold as the blue-and-white island houses.
Picture this: a golden, chewy crust that crackles when you bite into it, topped with a vibrant tomato sauce that’s been kissed with garlic. Then comes the tangy feta, those iconic purple olives, crisp veggies, and a final flourish of oregano that makes the whole thing sing. It’s like your favorite pizza got a passport stamp and came back with stories to tell.
Why This Recipe Works
- It’s a Showstopper: The colors alone—creamy white feta, deep purple olives, ruby red tomatoes—will have your Instagram followers begging for the recipe.
- Foolproof for Beginners: Unlike finicky Neapolitan pies, this one forgives a haphazard topping arrangement.
- Pantry-Friendly: No hunting for obscure ingredients here—just good, honest Mediterranean staples that pack a flavor punch.
The Story Behind the Sauce
This beauty was born in Greek-American kitchens, where clever cooks decided their beloved feta and olives deserved a spot on everyone’s favorite canvas: pizza dough. It’s a delicious cultural mashup that proves some borders were made to be crossed—especially when the result tastes this good.
Essential Ingredients & Tools
Ingredients for the Dough
- 3 cups bread flour (all-purpose works in a pinch)
- 2 1/4 tsp instant yeast (or 1 packet)
- 1 1/4 cups warm water (~110°F)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Ingredients for the Sauce
- 1 1/2 cups pizza sauce
- 2 cloves garlic, minced
Ingredients for the Toppings
- 6-8 oz feta cheese, crumbled
- 8 oz shredded mozzarella
- 1/2 cup Kalamata olives, pitted & halved
- 1/2 red onion, thinly sliced
- 2 plum tomatoes, seeded & chopped
- 2 tsp dried oregano
- Fresh oregano for garnish
Tools You’ll Need
- Stand mixer (or large bowl and wooden spoon)
- Pizza stone/steel (or inverted baking sheet)
- Pizza peel (or flat cutting board)
- Rolling pin (optional)
Feeds: 4 hungry souls | Prep: 30 mins (+1.5 hrs for dough to dream) | Cook: 12-15 mins | Total: About as long as a good movie
How to Make Greek Pizza with Feta, Kalamata Olives, and Oregano
- Yeast Whispering
Dissolve 1 tsp sugar in 1 1/4 cups warm water—not too hot, not too cold, just like Goldilocks’ porridge. Sprinkle 2 1/4 tsp yeast over the water and watch the magic begin. In 5–10 minutes, you should see a frothy little party happening. No foam? Your yeast might be sleeping forever—time to start fresh.
- Dough Alchemy
In your stand mixer’s bowl (or a large mixing bowl if you’re going old-school), combine 3 cups bread flour, 1 tsp salt, and 1 tsp dried oregano that’ll make your kitchen smell like a Greek hillside. Pour in the yeasty water and 2 tbsp olive oil, then let the mixer work its magic. After about 5–7 minutes, you’ll have a smooth, elastic dough that springs back when poked—that’s your gluten network saying hello.
- The First Rise (Dough’s Beauty Sleep)
Shape your dough into a smooth ball, give it a light olive oil massage, and tuck it into a covered bowl in a warm spot. Over the next 1–1.5 hours, it’ll double in size, developing flavor like a fine wine. No warm spot? Turn your oven light on—it creates the perfect cozy environment.
- Topping Prep (Mise en Place Like a Pro)
While the dough dreams of becoming pizza, get your toppings ready. Thinly slice 1/2 red onion (soak it in ice water if you want to tame its bite), seed and chop 2 plum tomatoes (pat them dry unless you like soggy pizza), and halve 1/2 cup Kalamata olives. Crumble 6-8 oz feta into bite-sized pieces—too big and they’ll dry out, too small and they’ll disappear.
- Oven Preheating (The Secret Weapon)
Here’s where most home pizzas fail—not enough heat. Place your pizza stone or steel on the middle rack and crank that oven to 500°F. Let it preheat for a full 45 minutes. This isn’t overkill—it’s how you get that blistered, wood-fired crust at home.
- Dough Shaping (Channel Your Inner Italian Nonna)
Flour your surface and hands, then gently stretch the dough. Start from the center and work outward, aiming for about 1/4-inch thickness. If it springs back, let it rest for 5 minutes—the gluten needs to relax. Avoid the rolling pin if you can; hand-stretching preserves those precious air pockets.
- Strategic Layering (Architecture Matters)
Spread about 3/4 cup of sauce thinly—this isn’t a swimming pool for your toppings. Sprinkle 2 cloves minced garlic over the sauce, then add 8 oz shredded mozzarella first (it’s the great melter). Scatter the veggies and olives, then crown it with feta. A final drizzle of olive oil is like the jewelry that completes the outfit.
- The Big Bake (Where Magic Happens)
Using a floured peel (or an inverted baking sheet if you’re improvising), slide your creation onto the screaming-hot stone. Bake for 12–15 minutes, rotating halfway for even cooking. Watch as the crust puffs up and turns golden—that’s the “oven spring” giving you professional results.
- The Finishing Touches (Because Details Matter)
The second it comes out of the oven, sprinkle fresh oregano over the top—the residual heat will release its essential oils. Let it rest for just 2 minutes (I know, the torture) so the cheese can set. Then slice, serve, and prepare for compliments.
Pro Technique
The Dry Veggie Doctrine
Water is the enemy of crisp crust. Always pat your tomatoes, onions, and olives dry with paper towels before they hit the pizza. For extra insurance with watery veggies like zucchini, give them a quick 5-minute roast at 400°F to evaporate excess moisture.
Stone Cold Serious
Your pizza stone isn’t just a baking surface—it’s a heat battery. That 45-minute preheat stores thermal energy that transfers instantly to your dough, creating those beautiful blisters. If your oven struggles to reach high temps, place the stone 6 inches from the broiler during preheating to mimic wood-fired intensity.
Chef’s Wisdom
The Feta Conundrum
Feta’s dryness can turn it chalky in the oven’s heat. The fix? Toss your crumbled feta with a teaspoon of olive oil before topping—it creates a protective barrier. And always place it above other cheeses so the mozzarella’s moisture can gently steam it.
The Golden Rule of Crust
That beautiful brown color isn’t just for looks—it’s the Maillard reaction creating deep, complex flavors. For next-level crust, brush the edges with garlic-infused olive oil before baking. If the edges brown too fast, tent them with foil while the center catches up.
Storage & Freshness Guide
Short-Term Storage
Leftovers? Wrap cooled slices tightly in foil with a paper towel underneath to absorb moisture. Reheat on a preheated baking sheet at 375°F for 7–10 minutes—it’ll restore the crispness better than a microwave ever could.
Freezing for Future Cravings
Freeze unbaked, assembled pizzas on parchment-lined trays until solid (about 2 hours), then wrap in plastic and foil. Bake straight from frozen at 475°F for 15–18 minutes, adding fresh toppings halfway if needed. Dough alone freezes beautifully for up to a month—just thaw overnight in the fridge before shaping.
Safety First
Pizza left at room temperature for over 2 hours (1 hour if it’s hotter than 90°F outside) should be discarded. Feta, being a high-moisture cheese, spoils faster than hard cheeses. When in doubt, give it the sniff test—off smells mean it’s time to say goodbye.
Nutrition Profile
This pizza walks the line between indulgence and Mediterranean wholesomeness. The olive oil and feta provide heart-healthy fats, while tomatoes and oregano deliver a dose of antioxidants.
Per serving:
- Calories: 580
- Protein: 22g (hello, muscle fuel)
- Carbs: 70g (mostly from that beautiful crust)
- Fat: 24g (the good kind from olive oil and cheese)
- Fiber: 5g (thanks to those veggie toppings)
Ingredient Variations and Their Impact
Gluten-Free Option
Swap bread flour for a 1:1 gluten-free blend (look for xanthan gum in the ingredients). For better texture, add 1 tablespoon psyllium husk powder. Bake at 25°F lower to prevent over-browning.
Vegan Twist
Use cashew-based vegan feta and dairy-free mozzarella. For a feta alternative with bite, marinate cubed tofu in lemon juice, olive oil, and oregano for an hour.
Protein Power-Up
Add crumbled lamb sausage (sear it first to render the fat) or 1/2 cup chickpeas for vegetarian protein. Brush the crust with the sausage drippings for extra flavor.
Herb-Infused Upgrade
Swap plain olive oil for oregano- or garlic-infused oil. For homemade, steep 1/4 cup dried oregano in 1 cup warm oil overnight, then strain.
Roasted Veggie Variation
Replace raw tomatoes with oven-roasted red peppers. For smoky depth, char the peppers directly over a gas flame before peeling.
Perfect Pairings
Complementary Dishes
- Horiatiki Salad: The crisp cucumbers, juicy tomatoes, and sharp red onion cut through the pizza’s richness. Serve it chilled for temperature contrast.
- Lemon-Garlic Potatoes: These tangy, Roasted Potatoes mirror the pizza’s Mediterranean flavors while adding a creamy texture.
Drinks
- Assyrtiko Wine: This crisp Greek white with citrus notes balances feta’s saltiness. Chill to 50°F (10°C) for optimal refreshment.
- Mint Lemonade: The bright acidity and herbal freshness cleanse the palate between bites.
Something Sweet
- Baklava: Layers of honey, nuts, and phyllo echo the pizza’s textures in dessert form. Warm slightly before serving.
- Yogurt with Honey: A cool, creamy contrast to end the meal. Drizzle with thyme-infused honey for sophistication.
FAQs
- Q: Can I cheat with store-bought dough?
A: Absolutely! Just let it come to room temperature first—cold dough is stubborn to stretch. - Q: How do I keep my feta from turning into little white rocks?
A: Crumble it finely, place it atop other toppings, and avoid the top oven rack where heat is most intense. - Q: Are Kalamata olives really worth seeking out?
A: 100%. Their fruity, wine-like depth makes regular black olives taste like wallflowers at a Greek wedding.
Greek Pizza with Feta, Kalamata Olives, and Oregano: A Mediterranean Dream on a Crispy Crust
Make this Greek Pizza with Feta, Kalamata Olives, and Oregano for a bold, Mediterranean-inspired twist on classic pizza. Get the recipe now!
Ingredients
For the Dough:
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3 cups bread flour
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2 1/4 tsp instant yeast
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1 1/4 cups warm water (~110°F)
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2 tbsp olive oil
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1 tsp salt
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1 tsp sugar
For the Sauce:
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1 1/2 cups pizza sauce
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2 cloves garlic (minced)
For the Toppings:
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6-8 oz feta cheese (crumbled)
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8 oz shredded mozzarella
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1/2 cup Kalamata olives (pitted & halved)
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1/2 red onion (thinly sliced)
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2 plum tomatoes (seeded & chopped)
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2 tsp dried oregano
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Fresh oregano (for garnish)
Instructions
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Dissolve 1 tsp sugar in 1 1/4 cups warm water, sprinkle 2 1/4 tsp yeast over top, and let sit 5-10 minutes until frothy.01
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In a stand mixer or large bowl, combine 3 cups bread flour, 1 tsp salt, and 1 tsp dried oregano. Add yeast mixture and 2 tbsp olive oil, knead until smooth and elastic.02
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Shape into a ball, coat with oil, cover, and let rise in a warm place for 1-1.5 hours until doubled.03
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While dough rises, prepare toppings: slice 1/2 red onion, chop 2 plum tomatoes, halve 1/2 cup Kalamata olives, and crumble 6-8 oz feta.04
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Preheat oven with pizza stone to 500°F for 45 minutes.05
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On a floured surface, stretch dough to 1/4-inch thickness.06
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Spread 3/4 cup sauce thinly, sprinkle 2 cloves minced garlic, then layer 8 oz mozzarella, veggies, olives, and feta. Drizzle with olive oil.07
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Bake on preheated stone for 12-15 minutes until crust is golden.08
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Garnish with fresh oregano, let rest 2 minutes, then slice and serve.09
