Feta pizza with tomatoes and basil

Feta pizza with ripe tomatoes, onion and fresh basil. Crumbled feta bakes over melty mozzarella until golden on a crisp crust.

Course Main

Cuisine Greek

Prep Time 15

Cook Time 25

Servings

Calories 502kcal

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 sugar all over the tomatoes. Add thyme leaves and dried oregano. Season the tomatoes with a generous pinch of sea salt and freshly ground pepper.
Let the tomatoes marinate for at least 15-30 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. Sprinkle the shredded mozzarella 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.
Transfer the pizza on its parchment to the hot pizza stone. Bake for 3 minutes, then carefully pull the parchment out from under it. This trick comes from my best friend Karini, and it keeps it from sticking to the peel and prevents ruined toppings.
Bake for about 12 minutes more, or until the cheese is bubbly, the feta is golden at the edges, and the crust is golden brown.
Serve pizza with scattered fresh basil leaves on top. Enjoy!

Pizza dough: Use your favorite dough, store-bought or homemade. My go-to homemade crust is Roberta's pizza dough.
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.
substitute the mozzarella with kasseri.
Use ripe tomatoes with firm skin. Any size and color will do great.
In case no fresh herbs are available, use their dried versions.

Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.