Feta pizza with tomato and basil has all the classic Greek flavors we love. With feta cheese, fresh ripe tomatoes, onions, extra virgin olive oil and a thin crispy crust, it is a recipe to return to again and again.
If you love this feta pizza, you will also love this tomato galette with feta, burrata eggplant pizza or the ladenia pizza from the island of Kimolos!
Why this recipe sings
This feta pizza has lovely Mediterranean flavors with fresh basil, tangy feta, and marinated ripe tomatoes.
The crust is delicate, flavorful, and a great vehicle for summer tomatoes. The tomatoes marinate in olive oil, garlic, and fresh herbs while the dough rests. Their flavor intensifies during their short time in the oven. The feta is mixed with mozzarella cheese for a creamier melty result. Thin slices of onions sweeten the flavor and pair perfectly with the rest of the ingredients. The fresh basil is the last touch of brightness for this summery pizza.
My go-to homemade crust is the recipe from Roberta’s pizza restaurant in Brooklyn, NY.
Here is what you need
- Pizza dough. Use your favorite dough, store-bought or homemade
- Greek feta cheese. it is always best to get a block of feta in brine, like MtVikos, or Dodoni. Israeli or Bulgarian feta are suitable substitutes. Please don’t buy fat-free feta; it does not exist in Greece and is dry and tasteless.
- Mozzarella cheese. I have used fresh mozzarella as well as burrata for this pizza; both were great. For an alternative yet great flavor, try kasseri cheese (or provolone)
- Tomatoes. I use ripe tomatoes with firm skin. Mixing regular size tomatoes with colorful cherry makes creating this pizza fun and playful.
- Brown sugar. Just a tiny bit of sugar is sprinkled on the tomatoes for marinating.
- Onions. Thin slices of sweet peppery onion combined with the tomatoes and feta is a classic combination found first in the famous horiatiki salad.
- Extra virgin olive oil, sea salt, freshly ground pepper, chili flakes and dried oregano.
- Fresh basil and fresh thyme. You can also use fresh oregano instead of thyme. In case no fresh herbs are available, use their dried versions.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make it
Place your pizza stone in the oven on the middle rack. Heat the oven to 500 °F / 250 °C for at least 30 minutes.
Stretch the pizza dough and place it on a piece of parchment paper. Drizzle a little olive oil all over.
Shred the fresh mozzarella with your hands and add it all over the dough.
Drizzle some olive oil.
Transfer pizza with parchment paper to the pizza stone in the oven. Bake for 3 minutes, then pull parchment paper out. Voila! Easy pizza transferring without ruining shape and toppings.
Bake pizza for 20-25 minutes until cheese is bubbly and the crust is golden brown.
Add some fresh basil leaves on top, and enjoy!
Check out my Greek pantry staples
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Feta Pizza With Tomato and Basil
Equipment
- pizza stone
- Parchment paper
Ingredients
- 1 lb pizza dough use your favorite dough, store-bought or homemade
- ½ cup feta cheese block crumbled
- ½ cup mozzarella cheese
- 1-2 ripe tomatoes with firm skin, thinly sliced
- 1 cup cherry tomatoes any color and size, thinly sliced
- ⅓ onion thinly sliced
- 3 tablespoons extra virgin olive oil
- ½ teaspoon brown sugar
- ⅓ cup fresh basil leaves
- ⅓ cup fresh thyme leaves
Seasonings
- sea salt
- freshly ground pepper
- dried oregano
- chili flakes
Instructions
- Place your pizza stone in the oven on the middle rack. Heat the oven to 500°F / 250° C for at least 30 minutes.
- Add the sliced tomatoes to a large deep plate. Drizzle 1-2 tablespoons extra virgin olive oil and sprinkle ⅓ teaspoon of brown sugar all over the tomatoes. Also, add some thyme leaves and dried oregano—season tomatoes with a generous pinch of sea salt and freshly ground pepper.Let tomatoes marinate for at least 10-15 minutes.
- Lay some paper towels on a plate and place the tomatoes on it to absorb most of the juices and moisture. Next, lay another paper towel on top of the tomato slices and pat them dry.
- On a piece of parchment paper, stretch the pizza dough. Drizzle a little olive oil all over. Shred the fresh mozzarella with your hands and add it all over the dough. Add the tomatoes on top, follow with onion slices and crumbled feta cheese.Sprinkle some dried oregano, some thyme leaves and chili flakes to taste.Drizzle some olive oil.
- Lift the parchment paper with the pizza and place it on the hot pizza stone. bake for 3 minutes, then open the oven door and carefully pull the parchment paper out from beneath the pizza.Bake pizza for 20-25 minutes more until cheese is bubbly and crust is golden brown.
- Serve pizza with scattered fresh basil leaves on top. Enjoy!
Notes
Roberta’s Pizza Dough
- 153 grams 00 flour (1 cup plus one tablespoon)
- 153 grams of all-purpose flour (1 cup plus one tablespoon and two teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
- In a large mixing bowl, combine the two flours and sea salt.
- In a small mixing bowl, stir 200 grams (a little less than 1 cup) of lukewarm tap water, yeast, and olive oil. Pour it into the flour mixture and knead with your hands until well combined, for approximately 3 minutes. Let dough rest for 15 minutes.
- Knead the dough for 3 minutes. Cut into two equal pieces and shape each into a ball. Place dough balls on a heavily floured surface, covered with a dampened cloth. Let dough rest and rise for 3 to 4 hours at room temperature. (The dough can also rest in the refrigerator for 8 to 24 hours. Remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make one pizza, place a dough ball on a heavily floured surface, stretch it with your fingers, and shape it with your hands into a round. Top with goodies and bake.
- Please feel free to use your favorite dough, store-bought or homemade.
- Please don’t buy pre-crumbled or fat-free feta; both versions don’t exist in Greece and are dry and tasteless. Get a block of feta in brine, like MtVikos, or Dodoni. Israeli and Bulgarian feta are also good.
- For an alternative, great flavor, substitute the fresh mozzarela with kasseri cheese. it is more savory and melts well. It pairs wonderfully with feta and tomatoes.
- Use ripe tomatoes with firm skin. Any size and color will do great.
- In case no fresh herbs are available, use their dried versions.
Nutrition
