Mediterranean Pizza with Olives, Artichokes, and Feta Recipe
This Mediterranean Pizza features a crisp whole wheat crust topped with a flavorful blend of olives, artichokes, tomatoes, red onions, mozzarella, and crumbled feta cheese. Enhanced with fresh herbs, garlic, and lemon zest, this easy-to-make pizza is baked in a cast-iron skillet to achieve a perfectly golden crust and tender vegetables for a deliciously wholesome Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 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 Herbs
- 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, to taste
- Freshly ground black pepper, to taste
Toppings
- 1/4 cup Kalamata olives, halved and pitted
- 1/3 cup shredded mozzarella cheese
- 1 small tomato, sliced into 1/4“-thick rounds
- 1/3 medium red onion, thinly sliced
- 3/4 cup canned quartered artichokes, drained
- 1/4 cup crumbled feta cheese
Instructions
- Preheat and prepare skillet: 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 extra-virgin olive oil to prevent sticking.
- Prepare flavored oil and dough: In a small bowl, mix finely grated garlic, oregano, 1 teaspoon of lemon zest, and 3 tablespoons of olive oil; season with kosher salt and freshly ground black pepper. Stretch the whole wheat pizza dough to cover the bottom of the prepared cast-iron skillet evenly. Brush 2 tablespoons of the flavored oil over the dough surface, spreading it all the way to the edges.
- Coat olives: Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil to coat them.
- Add cheese and toppings: Sprinkle shredded mozzarella cheese evenly over the dough, leaving a 1/2-inch to 1-inch border around the edges. Arrange the tomato slices, red onion, and quartered artichokes on top of the cheese, allowing some overlap. Drizzle a little olive oil over the vegetables and season with salt and black pepper to taste.
- Bake the pizza: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the crust is browned and crisp and the vegetables are tender and beginning to brown.
- Finish with toppings and serve: Remove the pizza from the oven. Scatter the marinated olives and any remaining seasoned oil on top, then sprinkle with crumbled feta cheese and additional fresh oregano leaves. Cut the zested lemon into wedges and serve alongside the pizza for an optional fresh squeeze of citrus.
Notes
- For crispier crust, preheat the cast-iron skillet in the oven before placing the dough.
- Fresh oregano offers a more vibrant herbal flavor but dried oregano works well as a substitute.
- You can substitute whole wheat dough with regular pizza dough if preferred.
- Adjust the amount of mozzarella and feta according to your taste preferences.
- Leftover pizza can be reheated in the oven for best texture retention.
Keywords: Mediterranean pizza, whole wheat pizza, cast iron pizza, healthy pizza, vegetarian pizza, easy pizza recipe, homemade pizza
