Mediterranean Pizza

By Molly KruegerPublished: Apr 18, 2024

skillet pizza topped with olives, artichokes, tomatoes, feta, and onions

PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON

This pizza isn’t exactly what comes to mind when you think of a traditional pie. The classic dough and sauce are swapped out for alternatives (including an infused oil) to create a lighter pie. Topped with plenty of Mediterranean-inspired veggies, marinated olives, and crumbled feta, this flavor-packed pizza is worthy of any summer dinner or pre-party appetizer.

We use whole wheat dough to make this specialty pizza a bit more heart-healthy, but regular dough will also work just fine if you cannot find whole wheat. Instead of a tomato sauce, the dough is brushed with a garlic, oregano, and lemon-infused oil, then topped with mozzarella and assorted veggies. The same oil is used to marinate the olives while the pizza is baking, which are then used to top the pizza along with some feta.

Did you try making this? Let us know how it went in the comments!

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 35 mins

Ingredients

3 Tbsp.
extra-virgin olive oil, plus more for drizzling
1 lb.
store-bought whole wheat pizza dough, room temperature
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
Freshly ground black pepper
1/4 c.
Kalamata olives, halved, pitted
1/3 c.
shredded mozerella
1
small tomato, sliced into 1/4"-thick rounds
1/3
medium red onion, thinly sliced
3/4 c.
canned quartered artichokes, drained
1/4 c.
crumbled feta

Directions

1. Step 1Place a rack in bottom third of oven; preheat to 450°. Lightly grease a 12" cast-iron skillet with oil. Stretch pizza dough to cover bottom of prepared pan.
2. Step 2In a small bowl, mix garlic, oregano, 1 teaspoon zest, and 3 tablespoons oil; season with salt and pepper. Brush surface of dough with 2 tablespoons flavored oil all the way to the edges. Add olives to remaining 1 tablespoon flavored oil and toss to coat.
3. Step 3Sprinkle mozzarella over top of dough, leaving a 1/2" to 1" border. Layer tomatoes, onion, and artichokes on top of cheese. (It’s okay if veggies overlap.) Drizzle with olive oil; season with salt and pepper.
4. Step 4Bake pizza until crust is browned and veggies are tender and just starting to brown, 20 to 25 minutes.
5. Step 5Top with marinated olives, any remaining seasoned oil, feta, and more oregano. Cut zested lemon into wedges. Serve with lemon wedges alongside.