Dinner

Mediterranean Pizza Recipe

Name: Mediterranean Pizza Recipe
Prep time: 15 min
Cook time: PT-491717H16M36S
Total time: PT-491717H16M36S
Cuisine: Mediterranean
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 mozzarella; 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

ByHarry Bern February 3, 2026February 3, 2026

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Introduction

This Mediterranean pizza is a vibrant and flavorful twist on a classic favorite. Loaded with olives, artichokes, feta, and fresh herbs, it’s a savory treat perfect for any pizza night.

The image shows a pizza with a golden-brown crust, cut into five slices arranged on a white marbled surface. The base is topped with a red tomato sauce layer, covered by thin slices of red tomato. On top of the tomatoes, there are light yellow artichoke hearts with a soft texture, dark purple whole olives, and scattered white crumbled cheese. Thin slices of light purple onion are spread across the pizza, adding texture and color. Small fresh green basil leaves are sprinkled over the entire pizza, adding a fresh touch. A woman’s hand is picking up one slice from the bottom left corner. In the background, a white plate with a slice of pizza and a lemon wedge is partially visible. photo taken with an iphone --ar 4:5 --v 7

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 mozzarella
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

Instructions

Step 1: Place a rack in the bottom third of the oven and preheat to 450°F. Lightly grease a 12″ cast-iron skillet with olive oil. Stretch the pizza dough to cover the bottom of the prepared pan.
Step 2: In a small bowl, mix the garlic, oregano, 1 teaspoon of lemon zest, and 3 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Brush the surface of the dough with 2 tablespoons of this flavored oil, spreading all the way to the edges. Toss the Kalamata olives in the remaining 1 tablespoon of the flavored oil.
Step 3: Sprinkle the shredded mozzarella evenly over the dough, leaving a 1/2″ to 1″ border around the edges. Layer the tomato slices, red onion, and artichokes on top of the cheese. It’s fine if the vegetables overlap. Drizzle a little olive oil over the toppings and season with salt and pepper.
Step 4: Bake the pizza until the crust is golden brown and the vegetables are tender and beginning to brown, about 20 to 25 minutes.
Step 5: Remove the pizza from the oven. Top with the marinated olives, any remaining seasoned oil, crumbled feta, and extra oregano. Cut the zested lemon into wedges and serve alongside the pizza for squeezing over each slice.

Tips & Variations

For a crispier crust, pre-bake the stretched dough for 5 minutes before adding toppings.
Swap the mozzarella for goat cheese for a tangier flavor.
Add fresh spinach or arugula after baking for a fresh, peppery finish.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a 350°F oven to maintain a crispy crust. Avoid microwaving to prevent sogginess.