Description
This Mediterranean Pizza combines a crispy whole wheat crust with a vibrant blend of fresh veggies, olives, and tangy feta cheese, all infused with fragrant oregano and lemon zest. Perfectly baked in a cast-iron skillet, this flavorful pizza offers a colorful and healthy twist on a classic favorite.
Ingredients
Scale
Dough & Oil
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 lb. store-bought whole wheat pizza dough, room temperature
Seasoning & Flavor
- 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
Toppings
- 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
- Prepare Oven and Skillet: 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 to prevent sticking and ensure a crispy crust.
- Prepare Flavored Oil: In a small bowl, combine the finely grated garlic, oregano, 1 teaspoon lemon zest, and 3 tablespoons of olive oil. Season this mixture with kosher salt and freshly ground black pepper to taste. Brush about 2 tablespoons of this flavored oil evenly over the stretched pizza dough, making sure to reach the edges. Toss the halved Kalamata olives into the remaining tablespoon of the flavored oil, coating them thoroughly.
- Add Cheese and Vegetables: Sprinkle shredded mozzarella evenly over the dough, leaving a 1/2″ to 1″ border around the edges for the crust. Layer the tomato slices, thinly sliced red onion, and drained artichoke quarters over the cheese, allowing them to slightly overlap if needed. Drizzle a little olive oil over the assembled toppings and season with salt and pepper.
- Bake the Pizza: Place the skillet in the oven and bake until the crust is golden brown, and the vegetables are tender and lightly browned, about 20 to 25 minutes. This baking step melds the flavors and crisps the whole wheat dough perfectly.
- Finish and Serve: Remove the pizza from the oven and top it with the marinated Kalamata olives, any remaining seasoned olive oil, crumbled feta cheese, and additional fresh oregano leaves. Cut the remaining lemon into wedges and serve alongside the pizza for an extra zesty kick.
Notes
- You can substitute fresh oregano for dried, but adjust quantity as fresh has a milder flavor.
- For a crispier crust, preheat the cast-iron skillet before adding the dough.
- Use room temperature dough to make stretching easier and ensure even baking.
- If you prefer a spicier pizza, add a sprinkle of crushed red pepper flakes before baking.
- Leftover pizza tastes great reheated and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean pizza, whole wheat pizza, cast iron skillet pizza, vegetarian pizza, healthy pizza, homemade pizza dough, feta pizza, Kalamata olives pizza
