Homemade Crispy Mediterranean Pizza with Feta and Olives

Homemade Mediterranean pizza with feta delivers a crisp, pizzeria-style crust topped with bright Mediterranean flavors. Whether you use a homemade dough or a store-bought base, this Greek-style pizza combines spinach, artichokes, cherry tomatoes, Kalamata olives, mozzarella and crumbled feta for a savory, tangy, satisfying slice. It’s easy to customize, economical to make, and perfect for weeknights, casual dinners, or entertaining guests.

This Mediterranean pizza strikes a balance between a crunchy crust and flavorful toppings: herb-forward pesto, melty mozzarella, briny olives and tangy feta. The recipe works with a simple homemade dough or a ready-made crust for convenience. Serve it warm, cut into slices, and enjoy a bright Mediterranean-inspired meal that’s easy to scale up for friends and family.

If you enjoy Mediterranean flavors, consider pairing this pizza with a fresh green salad or simple vegetable side to complement the richness of the cheeses.

Why You’ll Love This Mediterranean Pizza Recipe

• Family friendly: Simple steps make this a fun hands-on meal to prepare with kids or friends.
• Crispy, restaurant-style crust: Using a hot pizza stone or a preheated baking surface helps achieve a golden, crisp base.
• Flexible and easy: Make your own dough from scratch or use store-bought dough for a quicker prep.

Mediterranean Pizza Ingredients

Homemade Pizza Dough:

This dough yields one 12-inch pizza. You can substitute fresh or frozen store-bought dough if preferred.

• Flour: sifted all-purpose flour.
• Sugar: a small amount to aid browning and yeast activity.
• Salt: enhances the dough’s flavor.
• Instant yeast: makes the dough rise; use fresh yeast for best results.
• Baking powder: adds lightness.
• Oil: a light neutral oil such as canola or vegetable.
• Yogurt: whole-milk yogurt for added moisture and tenderness.
• Milk: lukewarm whole milk to bring the dough together.

Fresh Mediterranean toppings:

• Basil pesto: adds fresh herbal flavor; substitute olive oil or marinara if you prefer.
• Mozzarella cheese: for melty, stretchy texture; provolone or another melting cheese works as a substitute.
• Quartered artichokes: drained, for tang and texture.
• Baby spinach: or arugula/kale for greens.
• Cherry tomatoes: halved for juicy sweetness.
• Kalamata olives: sliced, for briny depth.
• Red onion: thinly sliced for mild sweetness.
• Crumbled feta: for bright, salty tang.
• Italian seasonings: a mix of dried oregano, basil and thyme.
• Crushed red pepper flakes: optional, to taste.

How To Make Mediterranean Pizza

• Prepare the dough: Combine dry ingredients in one bowl and wet ingredients in another. Add the wet mixture into the dry and mix with a dough hook on low speed for 2–4 minutes until combined.
• Knead and let rise: Lightly flour a work surface, knead briefly to form a smooth ball, place in a lightly oiled bowl, cover and let rise until doubled, about 1 hour.
• Deflate and rest: Punch down the dough, shape into a ball, cover and rest 10 minutes before rolling.

For the pizza:

• Preheat: Heat the oven to 450°F (230°C) with a pizza stone or baking surface inside to get very hot.
• Roll the dough: Roll or stretch the dough to a 12-inch round, aiming for an even thin layer.
• Add the pesto: Spread about 2 tablespoons of basil pesto, leaving a small edge for the crust.
• Cheese and toppings: Sprinkle about 1 cup mozzarella over the sauce. Add artichokes, spinach, cherry tomatoes, olives and crumbled feta, then finish with the remaining mozzarella.
• Season: Sprinkle Italian seasoning and crushed red pepper flakes to taste.
• Bake: Transfer the pizza to the preheated stone and bake 15–17 minutes, until cheese is bubbling and the crust is golden brown.
• Rest and serve: Let the pizza rest 4–5 minutes before slicing and serving.

Tips For Making This Easy Homemade Pizza

• Use fresh ingredients: Ripe tomatoes, good-quality olives and fresh pesto make a noticeable difference.
• Preheat thoroughly: A very hot oven and preheated stone or pan help produce a crisp crust.
• Keep the dough thin: Roll the dough thin for a light, crispy base; thicker dough will take longer to cook through.
• Don’t overload toppings: A moderate amount of toppings ensures the crust stays crisp and the flavors remain balanced.
• Even distribution: Spread toppings evenly for consistent bites.
• Adjust heat: Add red pepper flakes to suit your spice preference.
• Let it rest: Allow the pizza to cool slightly so the cheese sets and slices cleanly.

Frequently Asked Questions

More Pizza Recipes

• Cauliflower Pizza
• Mediterranean Veggie Pizza

This Mediterranean feta and olive pizza is an easy way to bring bold Mediterranean flavors into your kitchen. With a crisp crust, tangy feta and a mix of fresh toppings, it’s a versatile recipe that’s simple to adapt to your preferences. Try it, enjoy it, and share it with friends and family.

Homemade Mediterranean Pizza

Ingredients

For Pizza Dough

• ½ cup sifted all-purpose flour
• 2 ¼ teaspoons sugar
• ⅙ teaspoon salt
• 1 tablespoon instant yeast
• ¾ teaspoon baking powder
• 1 ½ tablespoons canola or vegetable oil
• ¼ cup whole fat yogurt
• ½ cup lukewarm whole milk
• oil spray (for the bowl)

For Pizza

• 1 portion of pizza dough (the recipe can make two 12-inch pizzas)
• 2 tablespoons basil pesto
• 1 ½ cups shredded mozzarella
• 1 cup quartered artichokes, drained
• 1 cup baby spinach
• ⅓ cup halved cherry tomatoes
• ⅓ cup sliced Kalamata olives
• ½ cup sliced red onion
• ½ cup crumbled feta
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)

Instructions

For Pizza Dough

• Mix dry ingredients in one bowl and wet ingredients in another. Combine and mix with a dough hook for 2–4 minutes on low speed.
• Turn the dough onto a floured surface, knead briefly to form a ball, place in a lightly oiled bowl, cover and let rise for about 1 hour until doubled.
• Punch down the dough, shape into a ball, and let rest covered for 10 minutes before rolling.

For the Pizza

• Preheat oven to 450°F (230°C) with a pizza stone or baking surface inside.
• Roll the dough to a 12-inch round, keeping it evenly thin.
• Spread pesto over the dough, leaving a small border.
• Sprinkle about 1 cup mozzarella over the pesto, then add artichokes, spinach, tomatoes, olives and feta. Top with remaining mozzarella.
• Season with Italian seasoning and red pepper flakes to taste.
• Transfer to the preheated stone and bake 15–17 minutes until cheese bubbles and crust is golden.
• Remove, rest 4–5 minutes, slice and serve.

Nutrition (per serving)

• Calories: 336 kcal
• Carbohydrates: 28 g
• Protein: 20 g
• Fat: 16 g (Saturated fat: 7 g)
• Sodium: 1382 mg
• Fiber: 4 g