Mediterranean Veggie Pizza With Feta and Olives

Why You’ll Love This Recipe

• Bright Mediterranean flavors from roasted peppers, artichokes, olives, feta, and lemon zest.
• No red sauce to fuss with; a simple garlic and olive oil base keeps everything fresh and light.
• Flexible for weeknights: use store-bought dough and jarred roasted veggies for minimal prep.
• Perfect for sharing: colorful, impressive, and easy to slice into appetizer-style pieces.

Grocery List

• Produce: Garlic, cherry or grape tomatoes, lemon, optional fresh parsley or basil.
• Dairy: Low-moisture mozzarella cheese, feta cheese.
• Pantry: Pizza dough, extra-virgin olive oil, roasted red peppers (jar or deli), marinated artichoke hearts, pitted kalamata olives, dried oregano, crushed red pepper flakes, salt, black pepper, cornmeal or all-purpose flour.

Full Ingredients

For the Mediterranean Veggie Pizza

• 1 lb (450 g) pizza dough, store-bought or homemade, brought to room temperature for 30–45 minutes
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2–3 garlic cloves, finely minced
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1/2 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 1/2 cup (75 g) crumbled feta cheese
• 1/2 cup (70 g) roasted red peppers, well drained, patted dry, and sliced into thin strips
• 1/2 cup (80 g) marinated artichoke hearts, drained and cut into bite-size pieces
• 1/3 cup (50 g) pitted kalamata olives, halved lengthwise
• 1 cup (150 g) cherry or grape tomatoes, halved
• 1 tsp dried oregano (or 2 tsp finely chopped fresh oregano)
• 1 tsp finely grated lemon zest (from about 1 lemon)

Optional Garnish

• 1–2 tbsp finely chopped fresh parsley or basil
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking surface

Place a pizza stone or an upside-down, heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) for at least 20 minutes so the stone or pan gets very hot. A thoroughly preheated surface helps you achieve a crisp, well-browned crust.

If you are using a pizza peel, lightly dust it with cornmeal or flour so the dough can slide off easily later. If you will bake directly on a baking sheet instead of a stone, lightly oil the sheet and sprinkle it with a thin layer of cornmeal or flour to prevent sticking.

Step 2: Make the garlicky olive oil base

In a small bowl, combine 2 tbsp olive oil, 2–3 finely minced garlic cloves, 1/4 tsp crushed red pepper flakes (if using), and a pinch of salt and black pepper. Stir well to evenly distribute the garlic and seasonings. This mixture will take the place of a tomato sauce, giving the pizza a fragrant Mediterranean flavor while keeping it light and fresh.

Let the mixture sit while you prep the toppings. The brief rest allows the garlic to infuse the oil, deepening the flavor.

Step 3: Prep and dry the toppings

Drain the roasted red peppers and marinated artichoke hearts very well. Pat them dry thoroughly with paper towels; excess liquid can make the crust soggy. Slice the roasted red peppers into thin strips and cut artichoke hearts into bite-size pieces if they are large.

Halve the kalamata olives lengthwise and the cherry tomatoes from top to bottom. Lightly blot the cut sides of the tomatoes with paper towels to remove extra juice. Measure out the shredded mozzarella, crumbled feta, dried oregano, and grate the lemon zest so everything is ready to go when you top the pizza.

Step 4: Stretch the pizza dough

On a lightly floured work surface, place the room-temperature pizza dough. Gently press it into a disk with your fingertips, leaving a slightly thicker edge for the crust. Pick up the dough and, using the backs of your hands and knuckles, carefully stretch it into a roughly 12-inch circle. Avoid tearing by letting gravity help and rotating the dough as you stretch.

Transfer the stretched dough to your prepared, cornmeal-dusted pizza peel or directly onto the prepared baking sheet. If the dough springs back, let it rest for 3–5 minutes, then stretch again until it holds its shape.

Step 5: Build the Mediterranean veggie topping

Brush the entire surface of the dough (except the outer 1/2 inch crust) with the garlicky olive oil, making sure the garlic is distributed evenly. Sprinkle the 1 cup shredded mozzarella over the oiled dough in an even layer; this helps anchor the toppings and protects the crust from moisture.

Scatter the roasted red pepper strips, artichoke pieces, halved kalamata olives, and halved cherry tomatoes evenly over the cheese. Try to spread everything out so each slice will get a colorful mix. Sprinkle the 1/2 cup crumbled feta over the top, then finish with the 1 tsp dried oregano, a small pinch of salt, and a few twists of black pepper.

Step 6: Bake, finish, and serve

Slide the topped pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–12 minutes, until the crust is deep golden at the edges, the bottom is crisp, and the cheese is melted and starting to brown in spots. If your oven has hot spots, rotate the pizza halfway through baking.

Remove the pizza from the oven and immediately sprinkle on the 1 tsp lemon zest. The heat will gently release its oils, adding brightness without turning bitter. Drizzle with a little more olive oil, and, if using, scatter over some fresh chopped parsley or basil and a pinch of flaky sea salt. Let the pizza rest for 2–3 minutes, then slice into 6–8 pieces and serve while hot.

Pro Tips

• Let the dough warm up: Cold dough is hard to stretch and tends to shrink back. Let it sit at room temperature for 30–45 minutes before shaping.
• Dry toppings are key: Blotting roasted peppers, artichokes, and tomatoes prevents a soggy center and keeps the crust crisp.
• Hot oven, hot surface: A fully preheated stone or baking sheet makes a big difference in getting a bakery-style crust at home.
• Add the lemon zest after baking: Zesting at the end keeps the flavor bright and aromatic instead of muted or bitter.
• Do not overload: It is tempting to pile on extra toppings, but a moderate layer bakes more evenly and keeps the crust from being weighed down.

Variations

• With greens: Add a handful of baby spinach or arugula under the cheese layer, or toss fresh arugula with a little lemon and olive oil to scatter on top after baking.
• Extra-cheesy version: Add 1/4 cup ricotta in small dollops before baking for a creamier, richer pizza.
• Whole-wheat or gluten-free: Use whole-wheat pizza dough for a heartier crust, or your favorite gluten-free pizza base, adjusting baking time as needed according to package or recipe directions.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 6–8 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot.

You can prep the toppings up to 2 days ahead: slice and dry the roasted peppers, artichokes, olives, and tomatoes, then store them separately in the fridge. The garlic oil can be made a few hours in advance and kept covered at room temperature. For fastest assembly, have your dough ready to go in the fridge and bring it to room temperature before stretching.

Nutrition (per serving)

Approximate values per serving (1/3 of the pizza): about 480 calories, 18 g protein, 55 g carbohydrates, 20 g fat (6–7 g saturated), 5 g fiber, and 1100 mg sodium. Actual numbers will vary based on the exact dough, cheeses, and brands you use.