Greek-Style Pizza with Feta and Olives

Name: Greek-Style Pizza With Feta and Kalamata Olives
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1 large 12-inch pizza, 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound pizza dough, homemade or store-bought, rested at room temperature for 45 to 60 minutes; 1 tablespoon all-purpose flour or fine cornmeal, for dusting and stretching; 2 teaspoons extra-virgin olive oil, for brushing the crust edge; 1/2 cup crushed tomatoes or plain tomato sauce; 1 small garlic clove, finely grated or minced; 1/2 teaspoon dried oregano; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 1 teaspoon extra-virgin olive oil; 1 small pinch sugar, optional, only if the tomatoes taste sharp; 1 cup shredded low-moisture mozzarella cheese, about 4 ounces; 3/4 cup crumbled feta cheese, about 3 ounces; 1/2 cup sliced pitted kalamata olives, lightly patted dry; 1/3 cup thinly sliced red onion; 1/2 cup thinly sliced bell peppers, about 1/2 medium pepper; 1 1/2 cups loosely packed fresh baby spinach, divided; 1/2 teaspoon dried oregano, for finishing; 1 teaspoon extra-virgin olive oil, for finishing

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes, plus 30 minutes to preheat the oven

Quick Ingredients

1 pound pizza dough, at room temperature for 45 to 60 minutes
1 tablespoon all-purpose flour or fine cornmeal, for stretching
1 tablespoon extra-virgin olive oil, divided
1/2 cup crushed tomatoes or tomato sauce
1 small garlic clove, finely grated or minced
1 teaspoon dried oregano, divided
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
1 cup shredded low-moisture mozzarella cheese
3/4 cup crumbled feta cheese
1/2 cup sliced kalamata olives, pitted
1/3 cup thinly sliced red onion
1/2 cup thinly sliced bell peppers, any color
1 1/2 cups loosely packed fresh baby spinach

Do This

1. Place a pizza stone, steel, or upside-down sheet pan in the oven and preheat to 500°F for 30 minutes.
2. Mix crushed tomatoes, garlic, 1/2 teaspoon oregano, salt, pepper, and 1 teaspoon olive oil for the sauce.
3. Stretch the dough into a 12-inch round on a floured surface or parchment paper.
4. Brush the crust edge with olive oil, then spread on the sauce, leaving a 1/2-inch border.
5. Add mozzarella, feta, olives, red onion, bell peppers, and half the spinach.
6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the cheese is melted.
7. Finish with remaining spinach, the rest of the oregano, and a light drizzle of olive oil; rest 3 minutes before slicing.

Why You’ll Love This Recipe

Bright Mediterranean flavor: Salty feta, briny kalamata olives, sweet peppers, red onion, oregano, and fresh spinach make every bite lively.
Easy enough for pizza night: Store-bought dough keeps things simple while still giving you a crisp, homemade-style crust.
Balanced and satisfying: Mozzarella gives the pizza a melty base, while feta adds tangy richness without making the pizza feel heavy.
Flexible and colorful: Use red, yellow, orange, or green bell peppers, add more greens, or make it spicy with crushed red pepper.

Grocery List

Produce: fresh baby spinach, red onion, bell peppers, garlic
Dairy: low-moisture mozzarella cheese, feta cheese
Pantry: pizza dough, crushed tomatoes or tomato sauce, kalamata olives, extra-virgin olive oil, dried oregano, fine sea salt, black pepper, all-purpose flour or fine cornmeal

Full Ingredients

For the Dough and Crust

1 pound pizza dough, homemade or store-bought, rested at room temperature for 45 to 60 minutes
1 tablespoon all-purpose flour or fine cornmeal, for dusting and stretching
2 teaspoons extra-virgin olive oil, for brushing the crust edge

For the Quick Tomato Sauce

1/2 cup crushed tomatoes or plain tomato sauce
1 small garlic clove, finely grated or minced
1/2 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 small pinch sugar, optional, only if the tomatoes taste sharp

For the Greek-Style Toppings

1 cup shredded low-moisture mozzarella cheese, about 4 ounces
3/4 cup crumbled feta cheese, about 3 ounces
1/2 cup sliced pitted kalamata olives, lightly patted dry
1/3 cup thinly sliced red onion
1/2 cup thinly sliced bell peppers, about 1/2 medium pepper
1 1/2 cups loosely packed fresh baby spinach, divided
1/2 teaspoon dried oregano, for finishing
1 teaspoon extra-virgin olive oil, for finishing

Greek-Style Pizza with Feta and Olives – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven for a crisp crust

Place a pizza stone, pizza steel, or an upside-down rimmed baking sheet on the middle rack of the oven. Preheat the oven to 500°F for at least 30 minutes. This high heat helps the bottom of the pizza cook quickly and become crisp instead of soft or bready.

If your dough has been refrigerated, let it sit at room temperature for 45 to 60 minutes before shaping. Warmer dough stretches more easily and is less likely to spring back.

Step 2: Stir together the quick tomato sauce

In a small bowl, combine 1/2 cup crushed tomatoes, 1 finely grated garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 1 teaspoon extra-virgin olive oil. Stir well. Taste the sauce; if your tomatoes are very acidic, add a small pinch of sugar.

Keep the sauce uncooked. It will cook directly on the pizza, giving the finished pie a fresher tomato flavor.

Step 3: Prepare the toppings

Slice the red onion and bell peppers thinly so they soften in the short baking time. Pat the kalamata olives dry with a paper towel to keep the pizza from becoming watery. Divide the spinach into two portions: about 3/4 cup for baking on the pizza and 3/4 cup for scattering on top after baking.

Having the toppings ready before stretching the dough makes assembly much easier, especially once the dough is on parchment or a peel.

Step 4: Stretch the pizza dough

Lightly dust your work surface with 1 tablespoon flour or fine cornmeal. Gently press the dough into a thick disk, then use your fingertips to push it outward from the center, leaving a slightly thicker rim around the edge. Stretch the dough into a 12-inch round.

If the dough keeps shrinking back, let it rest for 5 minutes, then continue stretching. For easier transfer to the oven, shape the dough on a sheet of parchment paper trimmed close to the pizza.

Step 5: Add the sauce and cheese

Brush the outer edge of the dough with 2 teaspoons extra-virgin olive oil. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle the 1 cup shredded low-moisture mozzarella over the sauce first so it melts into a cohesive base.

Add the 3/4 cup crumbled feta over the mozzarella. The feta will soften and lightly brown in places, but it will stay pleasantly crumbly and tangy rather than fully melting.

Step 6: Add the Mediterranean toppings

Scatter the sliced kalamata olives, red onion, bell peppers, and 3/4 cup of the fresh spinach over the cheese. Try to spread the toppings evenly so each slice gets a mix of briny olives, sweet peppers, sharp onion, tangy feta, and greens.

Avoid overloading the center of the pizza. Too many toppings in the middle can trap steam and make the crust soft.

Step 7: Bake until browned and bubbling

Carefully slide the pizza, still on the parchment if using, onto the preheated stone, steel, or upside-down baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is deeply golden at the edges, the bottom is crisp, the mozzarella is melted, and the vegetables are just tender.

If the back of the pizza is browning faster than the front, rotate it carefully after 7 minutes. If using parchment, it may darken at the edges; this is normal, but do not let it touch the oven walls or heating element.

Step 8: Finish with fresh spinach and oregano

Transfer the baked pizza to a cutting board. Scatter the remaining 3/4 cup fresh spinach over the hot pizza so it softens slightly but stays fresh and green. Sprinkle with the remaining 1/2 teaspoon dried oregano and drizzle with 1 teaspoon extra-virgin olive oil.

Let the pizza rest for 3 minutes before slicing. This short rest helps the cheese settle and keeps the toppings from sliding off when you cut into it.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can make this topping-heavy pizza soggy.
Pat olives dry: Kalamata olives are packed in brine, so a quick blot helps protect the crust.
Slice vegetables thinly: Thin red onion and pepper slices cook through in the same time as the crust.
Do not skip the long preheat: A fully heated stone, steel, or sheet pan is the key to a crisp bottom.
Add some spinach after baking: This gives the pizza both wilted greens and a fresh, leafy finish.

Variations

Spicy Greek-Style Pizza: Add 1/4 teaspoon crushed red pepper flakes to the sauce and finish the baked pizza with another pinch.
Extra-Veggie Version: Add 1/4 cup thinly sliced cherry tomatoes and 1/4 cup chopped marinated artichoke hearts, making sure both are well drained.
Chicken Greek Pizza: Add 3/4 cup cooked shredded chicken over the mozzarella before adding the feta and vegetables.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes, or warm slices in a skillet over medium-low heat for 4 to 6 minutes until the crust crisps again and the cheese is hot.

To prep ahead, mix the tomato sauce up to 3 days in advance and refrigerate it in a covered container. Slice the onion and bell peppers up to 1 day ahead and store them separately in the refrigerator. For the best texture, stretch the dough and assemble the pizza right before baking.

Nutrition (per serving)