Greek Pizza with Feta and Olives

Name: Greek Pizza with Feta and Olives
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2½ cups (300 g) all-purpose flour; 1 teaspoon (5 g) instant dry yeast; 1 teaspoon (6 g) kosher salt; ½ teaspoon (2 g) granulated sugar; ¾ cup (180 ml) warm water, 105–110°F (40–43°C); 1 tablespoon (15 ml) extra-virgin olive oil; 2 tablespoons (30 ml) extra-virgin olive oil; 2 cloves (10 g) garlic, minced; ½ cup (120 ml) canned crushed tomatoes, drained of excess liquid; 1 teaspoon (3 g) dried oregano; ¾ cup (120 g) kalamata olives, pitted and halved; 6 ounces (170 g) feta cheese, crumbled into small pieces; 2 medium (200 g) fresh plum tomatoes, cored, thinly sliced; 1 tablespoon (4 g) fresh oregano, whole leaves (optional); freshly ground black pepper

From the MyKitchenBank Kitchen

A rustic oven-baked pizza topped with briny kalamata olives, creamy feta cheese, fresh tomatoes, and aromatic oregano. The crust is crispy and golden with a tender interior, while the toppings stay bright and summery. Ready to serve straight from a hot oven.

Prep: 20 min
Cook: 15 min
Wait: 1 hr 30 min
Total: 2 hr 5 min
Makes: 1 pizza (2 slices per person)

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Ingredients

2 servings

For the dough
2½ cups (300 g) all-purpose flour
1 teaspoon (5 g) instant dry yeast
1 teaspoon (6 g) kosher salt
½ teaspoon (2 g) granulated sugar
¾ cup (180 ml) warm water, 105–110°F (40–43°C)
1 tablespoon (15 ml) extra-virgin olive oil
For assembly
2 tablespoons (30 ml) extra-virgin olive oil
2 cloves (10 g) garlic, minced
½ cup (120 ml) canned crushed tomatoes, drained of excess liquid
1 teaspoon (3 g) dried oregano
¾ cup (120 g) kalamata olives, pitted and halved
6 ounces (170 g) feta cheese, crumbled into small pieces
2 medium (200 g) fresh plum tomatoes, cored, thinly sliced
1 tablespoon (4 g) fresh oregano, whole leaves (optional)
freshly ground black pepper

Equipment (5)

14-inch (36 cm) round pizza pan or baking sheet
Large bowl
Rolling pin or your hands
Paper towels
Oven

Steps

Before you start

Preheat oven to 475°F (245°C) at least 15 minutes before baking
Allow dough to come to room temperature if using refrigerated or frozen
Pit kalamata olives if they are not already pitted
Bring feta and tomatoes to room temperature for better flavor

1
Mix dry dough ingredients
- In a large bowl, whisk together the flour, instant yeast, kosher salt, and sugar.
- These dry ingredients form the base for the dough and should be evenly distributed.
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Ready when: Ingredients are combined and no streaks of yeast remain
Tip: Whisk the salt and yeast separately into the flour to avoid killing the yeast with concentrated salt.
2
Add water and oil
- Pour the warm water (105–110°F / 40–43°C) and olive oil into the dry mixture.
- Stir with a wooden spoon until a shaggy dough forms, then knead by hand in the bowl for 2 minutes to bring everything together.
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Ready when: Dough comes together and is slightly sticky but holds its shape
Tip: Water that is too hot will kill the yeast; too cold will slow fermentation. Use a thermometer if available.
3
Let dough rise
- Cover the bowl with a clean kitchen towel and let the dough rest at room temperature (68–72°F / 20–22°C) for 90 minutes.
- The dough will rise and become bubbly.
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Ready when: Dough has roughly doubled in volume and is full of bubbles
Tip: If your kitchen is warm, the dough may rise faster; if cool, it may take longer. Look for volume increase, not just time.
4
Preheat ovenOven 475°F / 245°C
- While the dough rises, preheat the oven to 475°F (245°C).
- Position the rack in the center of the oven.
- This temperature ensures a crispy, golden crust.
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Ready when: Oven reaches 475°F (245°C)
Tip: Preheating ensures the crust sets quickly and becomes crispy rather than chewy.
5
Shape the dough
- Transfer the risen dough to a lightly oiled 14-inch (36 cm) pizza pan.
- Using your fingertips or a rolling pin, gently stretch and press the dough to cover the pan evenly, leaving a slightly thicker rim around the edge.
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Ready when: Dough fills the pan with an even thickness and a slightly puffy border
Tip: If dough springs back, let it rest for 5 minutes, then shape again. Don't overwork it or you'll develop too much gluten.
6
Prepare tomato sauce
- While the shaped dough rests, stir together the drained crushed tomatoes, minced garlic, 1 teaspoon of dried oregano, and 1 tablespoon of the olive oil in a small bowl.
- Season lightly with a pinch of salt and black pepper.
- Spread this sauce evenly over the dough, leaving a ½-inch (1.3 cm) border around the edges.
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Ready when: Sauce is evenly spread and thinly coats the dough
Tip: Drain crushed tomatoes well to avoid a soggy pizza; excess liquid will make the crust wet.
7
Add olives and feta
- Scatter the pitted and halved kalamata olives evenly over the sauce.
- Then crumble the feta cheese and distribute it across the pizza in clusters, leaving some gaps to show the tomato sauce.
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Ready when: Olives and feta are evenly distributed with no large bare spots
Tip: Don't overload the pizza or the crust won't crisp properly. Feta can be added after baking if you prefer it less soft.
8
Add fresh tomatoes
- Arrange the sliced fresh plum tomatoes over the pizza, nestling them among the olives and feta.
- Drizzle the remaining 1 tablespoon of olive oil over the entire surface.
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Ready when: Fresh tomatoes are evenly arranged and oil is drizzled across the top
Tip: Fresh tomato slices add brightness and keep the pizza tasting summery.
9
Bake the pizzaOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven and bake for 12–15 minutes until the crust is golden brown and crispy, and the cheese just begins to soften.
- Watch closely toward the end to avoid burning the crust.
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Ready when: Crust is deep golden brown at the edges, feta is slightly warm but not melted, fresh tomatoes are tender
Tip: If your oven runs hot, check at 12 minutes. The crust should be crispy and the feta should retain some texture and not become fully melted.
10
Finish and rest
- Remove the pizza from the oven.
- Sprinkle fresh oregano leaves over the top if desired, and season with a final grind of black pepper.
- Let the pizza rest for 2 minutes on the pan before slicing.
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Ready when: Pizza is cool enough to handle and toppings are set
Tip: Fresh oregano added after baking keeps its bright flavor rather than turning bitter from heat.

Good to know

Tips

To test if the dough has risen enough (step 3), poke it gently with your finger. If the indent springs back slowly and doesn't completely disappear, it's ready.
For extra flavor, mince a small anchovy and mix it into the tomato sauce. The anchovy will dissolve and add umami without a fishy taste.
Room-temperature toppings and sauce spread more evenly on the dough and cook more evenly in the oven than cold ones.
If you prefer a thicker, breadier crust, shape the dough on a smaller pan (12-inch) or let it rest for 10 minutes after shaping before adding toppings.

Make ahead

You can prepare the dough up to 24 hours ahead: after the first rise (step 3), shape the dough into a round on a floured sheet of parchment paper, wrap well with plastic wrap, and refrigerate. Remove 30 minutes before assembly and baking. Alternatively, make the tomato sauce and prepare all toppings (pit olives, crumble feta, slice tomatoes) up to 4 hours ahead and store in separate containers in the refrigerator.

Storage & reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 8–10 minutes until the crust is crispy again. Do not freeze, as the feta texture will suffer.

Substitutions

all-purpose flour → bread flour (use 2.25 cups / 280 g). Bread flour has higher protein and will yield a slightly chewier, more elastic crust. Reduce slightly as it absorbs more liquid.
kalamata olives → green Castelvetrano olives or Cerignola olives. Green olives are milder and less briny than kalamata. Use the same quantity but expect a different flavor profile.
feta cheese → ricotta salata or diced fresh mozzarella. Ricotta salata is firmer and saltier; use 5 ounces (140 g). Fresh mozzarella will melt more and create a creamy texture rather than crumbly.
canned crushed tomatoes → tomato paste mixed with water (2 tablespoons tomato paste + 2 tablespoons water). This creates a more concentrated sauce. Adjust salt as tomato paste is naturally salty.