Go Back
+ servings

Mediterranean Baked Feta Pizza

This Mediterranean baked feta pizza is a spin off of the viral TikTok pasta and loaded with artichoke hearts, olives, and the classic feta tomato sauce!
Prep Time 30 minutes
Cook Time 50 minutes
Rising Time 3 hours 15 minutes
Total Time 4 hours 35 minutes
Servings 4 servings


Pizza Dough (alternatively, you can use a premade dough*)

  • 1-1/4 cups bread flour (175 grams) I recommend weighing the flour for better accuracy
  • 1/2 teaspoon instant dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm water (110F)
  • 1/2 teaspoon olive oil

Baked Feta + Toppings

  • 1 pt cherry tomatoes
  • 1 tablespoon finely chopped shallot
  • 2 medium whole cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 (8 oz) brick feta cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and pepper to taste
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 cup halved Kalamata olives
  • 1/4 cup jarred artichoke hearts, roughly chopped and patted dry
  • 1/4 cup jarred roasted red peppers, thinly sliced into strips
  • Handful fresh basil leaves


Pizza Dough

  • In a large bowl, combine flour, yeast, and salt. Drizzle water and 1/2 teaspoon olive oil over top and stir with a wooden spoon until dough comes together and no streaks of flour remain. Cover with plastic wrap and let dough rest 15 minutes.
  • Remove dough from bowl and turn onto a lightly floured surface. Knead dough 3-5 minutes until smooth and elastic. Place into a greased bowl, turning once to grease the top and cover with plastic wrap and let rise 3-4 hours at room temperature until doubled in size (or 24-72 hours in the fridge - if you choose to chill the dough, let it come to room temperature 45 minutes before rolling out)

Baked Feta + Toppings

  • Preheat oven to 400F. In a 8x8 baking dish, toss tomatoes, shallot, and garlic with olive oil until evenly coated. Form a space in the center of pan and place feta in the center. Turn the feta to evenly coat in olive oil. Top with red pepper flakes, salt, and pepper to taste.
  • Place feta on middle rack of oven. If you have a pizza stone, place on bottom rack to begin preheating. Bake feta at 400F 35-40 minutes until tomatoes are bursting and feta is a deep golden brown. Remove feta from oven, increase oven temperature to 500F and transfer pizza stone to middle rack. Use a spoon to mash feta, tomatoes, and garlic until a semi-chunky sauce forms.
  • If using pizza stone method, lightly dust a pizza peel with cornmeal. If not using stone, lightly grease a large baking sheet with olive oil (even if you're not using a stone, preheat your oven per recipe instructions above)
  • Punch risen pizza dough down and turn onto a lightly floured surface. Roll pizza dough out to a 10-12 inch circle. Transfer to pizza peel or prepared baking sheet.
  • Evenly spread about 3/4 cup mashed feta mixture on top of crust (save any remaining feta for another use) Top with mozzarella cheese, olives, artichokes, and roasted red peppers. If using pizza stone, carefully transfer pizza from the peel to the stone. If using baking sheet, place sheet in oven.
  • Bake pizza at 500F 10-12 minutes, rotating once halfway through baking, until crust and cheese is a deep golden brown. Sprinkle pizza with fresh basil and let stand 3-5 minutes before slicing into wedges and serving hot. Enjoy!


*If you choose to use a premade pizza dough, you will need 1/2 lb. Bring the dough to room temperature before rolling out.