Tomato and Feta Pizza Recipe

When I first explored the sun-drenched islands of Greece, from Santorini to Crete, I fell in love with how every dish seemed to capture the spirit of the Mediterranean fresh, vibrant, and full of life.

The Tomato and Feta Pizza Recipe perfectly embodies that feeling. With its salty feta, juicy tomatoes, fragrant herbs, and drizzle of olive oil.

This pizza is a celebration of Greek simplicity and flavor. It’s like bringing a taste of the Aegean coast straight to your kitchen. 

Ingredients

Using fresh, quality ingredients is the key to making this pizza truly shine. Here’s what you’ll need to bring it to life.

• 1 lb pizza dough: You can use your favorite store-bought version to save time, or make your own for that authentic touch.
• 1-2 ripe tomatoes, thinly sliced: Look for tomatoes that are firm to the touch, which makes them easier to slice.
• 1 cup cherry tomatoes, thinly sliced: Using a mix of different tomatoes adds great color and a variety of sweet notes.
• ½ cup feta cheese, crumbled: For the best flavor and texture, buy a block of feta stored in brine and crumble it yourself.
• ½ cup mozzarella cheese: Shredding a ball of fresh mozzarella by hand provides a better melt than pre-shredded varieties.
• ⅓ onion, thinly sliced: A red or sweet onion works wonderfully here, adding a mild, peppery bite.
• 3 tablespoons extra virgin olive oil: A good quality olive oil will tie all the flavors together.
• ½ teaspoon brown sugar: Just a sprinkle helps to caramelize the tomatoes and balance their acidity.
• ⅓ cup fresh basil leaves: This is for adding at the end. Fresh basil offers a bright, aromatic finish that dried basil can’t match.
• ⅓ cup fresh thyme leaves: Adds a subtle, earthy note to the tomatoes as they marinate.
• Sea salt and freshly ground pepper: To season the tomatoes and the final pizza.
• Dried oregano: A classic pizza herb that complements the other Mediterranean flavors.
• Chili flakes (optional): For a little kick of heat.

Note: This recipe makes enough for one 12-inch pizza, serving 2-3 people.

Variations

One of the best things about pizza is how easy it is to customize. Here are a few ideas to make this recipe your own.

• Add Olives: Scatter some pitted Kalamata olives over the pizza before baking for an extra salty, briny flavor.
• Include More Veggies: Roasted red peppers, jarred artichoke hearts, or a handful of fresh spinach would all be delicious additions.
• Different Cheeses: Swap the mozzarella for provolone or kasseri cheese for a sharper, more savory flavor. A sprinkle of Parmesan after baking is also fantastic.
• Protein Boost: Add some cooked chicken gyro meat or slices of salami for a heartier meal.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

• Pizza Stone: Helps to create a perfectly crispy crust by distributing heat evenly.
• Parchment Paper: Makes it easy to transfer the uncooked pizza onto the hot stone without it losing its shape.
• Large Plate or Bowl: For marinating the tomatoes and allowing their flavors to meld.
• Knife and Cutting Board: Essential for slicing the tomatoes, onion, and herbs.

How to Make Tomato and Feta Pizza?

The process for this pizza is simple but involves a few key steps that build incredible flavor. First, we marinate the tomatoes to intensify their taste. Then, we assemble the pizza and bake it to golden, bubbly perfection. This method ensures every bite is packed with fresh, Mediterranean goodness.

Step 1: Prepare the Oven and Tomatoes

Start by placing your pizza stone on the middle rack of the oven and preheating it to 500°F (250°C). Let the stone heat up for at least 30 minutes. While the oven heats, add the sliced tomatoes to a large plate. Drizzle them with 1-2 tablespoons of olive oil and sprinkle with the brown sugar, thyme leaves, dried oregano, salt, and pepper. Gently toss and let them marinate for at least 15 minutes.

Step 2: Assemble the Pizza

Place your pizza dough on a piece of parchment paper and stretch it into your desired shape. Drizzle the dough with a little olive oil. Shred the mozzarella cheese with your hands and scatter it evenly over the crust. Pat the marinated tomatoes dry with a paper towel to remove excess moisture—this is key to avoiding a soggy pizza. Arrange the tomato slices over the mozzarella, followed by the thinly sliced onions and crumbled feta cheese.

Step 3: Bake to Perfection

Finish the pizza by sprinkling it with a bit more dried oregano and a pinch of chili flakes, if you’re using them. Drizzle with the remaining olive oil. Carefully lift the parchment paper with the pizza on it and slide it directly onto the hot pizza stone in the oven. Bake for 3 minutes, then carefully pull the parchment paper out from under the pizza. Continue baking for another 20-25 minutes, until the crust is golden brown and the cheese is bubbly.

Step 4: Garnish and Serve

Once the pizza is cooked, remove it from the oven. Let it cool for a minute before scattering the fresh basil leaves over the top. The residual heat will wilt them just enough to release their fragrant aroma. Slice and serve immediately.

🇬🇷 Greece: A Taste of the Mediterranean Islands

Traveling through Greece’s sunlit islands like Santorini, Crete, and Mykonos, you quickly realize that food here is more than nourishment, it’s a reflection of the land and sea.

The Tomato and Feta Pizza draws inspiration from the Mediterranean’s rich produce ripe tomatoes, creamy feta, and aromatic herbs.

This dish captures the essence of Greek coastal cuisine, where simplicity, freshness, and balance define every bite, celebrating the vibrant flavors of the Aegean region. 🇬🇷

Additional Tips for Making this Recipe Better

Through making this pizza many times, I’ve discovered a few small things that make a big difference.

• I always take the extra minute to pat the marinated tomatoes dry. This seems like a small step, but it’s my secret to preventing a watery center and ensuring a crispy crust.
• Don’t skip preheating the pizza stone! Sliding the pizza onto a scorching hot surface is what gives you that amazing pizzeria-style crust that’s crispy on the bottom and chewy inside.
• I find that adding the fresh basil after the pizza comes out of the oven is best. If you add it before, it can burn and lose its beautiful fresh flavor.
• When stretching the dough, I try to keep the outer edge slightly thicker. This helps create a nice, puffy crust to hold in all the delicious toppings.

How to Serve Tomato and Feta Pizza?

In coastal Greek towns like Nafplio or Mykonos, meals are meant to be shared leisurely with good company and sunshine.

To serve this pizza authentically, slice it into rustic wedges and pair it with a crisp Greek salad or a small bowl of tzatziki.

Enjoy it outdoors with a glass of chilled white wine or ouzo just as locals do while overlooking the blue Mediterranean sea. 

Nutritional Information

Here is a general estimate of the nutritional values per serving:

• Calories: 480-550 kcal
• Protein: 15-20g
• Carbohydrates: 60-70g
• Fat: 20-25g

Make Ahead and Storage

While pizza is always best fresh from the oven, leftovers are still a treat!

Storing: Store any leftover pizza slices in an airtight container or wrap them tightly in foil. Keep them in the refrigerator for up to 3 days.

Reheating: For the best results, reheat slices on a baking sheet in a 375°F (190°C) oven or in an air fryer for 5-7 minutes, until the crust is crisp and the cheese is melted. Avoid the microwave, as it tends to make the crust soft and chewy.

Freezing: I don’t recommend freezing this pizza after it’s baked, as the fresh tomatoes can become watery upon thawing, affecting the texture.

Why You’ll Love This Recipe?

This simple yet elegant pizza is sure to become a favorite for many reasons.

• Fresh and Flavorful: It’s bursting with the bright, summery flavors of ripe tomatoes, salty feta, and fresh herbs. It’s a welcome change from heavy, sauce-laden pizzas.
• Quick and Easy: Using store-bought dough makes this a fantastic option for a busy weeknight. The whole meal comes together in under an hour.
• Beautiful Presentation: The vibrant colors of the red tomatoes, white cheese, and green basil make this a visually stunning dish that’s perfect for entertaining.
• Light Yet Satisfying: It’s a lighter pizza option that doesn’t skimp on flavor, leaving you feeling satisfied but not overly full. It’s comfort food you can feel good about.