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A feta pizza on a cutting board, two pieces cut and basil leaves scattered on top.
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Feta Pizza With Tomato and Basil

This feta pizza has fresh ripe tomatoes, onions, extra virgin olive oil, and a crispy crust.
Course Main
Cuisine Greek
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 486kcal

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
  • onion thinly sliced
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon brown sugar
  • cup fresh basil leaves
  • 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)
 
  1. In a large mixing bowl, combine the two flours and sea salt.
  2. 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.
  3. 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.)
  4. 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.
  1.  
  • 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.
 
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 486kcal | Carbohydrates: 60g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 1128mg | Potassium: 219mg | Fiber: 3g | Sugar: 10g | Vitamin A: 896IU | Vitamin C: 20mg | Calcium: 192mg | Iron: 4mg