Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A fresh take on the classic Margherita pizza, featuring hand-tossed dough topped with tangy feta, ripe tomatoes, and fragrant oregano for a Mediterranean twist. This Greek-inspired pizza recipe (vegetarian, mediterranean), ready in about 35 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 3/4 cup (110°F) warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp granulated sugar
• 8 oz, sliced fresh mozzarella cheese
• 4 oz, crumbled feta cheese
• 2 medium, thinly sliced ripe tomatoes
• 1 tbsp, chopped fresh oregano leaves
• 1/2 cup tomato sauce
• 1 tbsp for drizzling extra virgin olive oil

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 3/4 cup warm water (110°F) with 2 1/4 tsp active dry yeast and 1 tsp sugar; stir gently and let sit for 5 minutes until foamy.
2. Step 2: Add 2 1/4 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture; knead by hand or with a dough hook for 7-8 minutes until smooth and elastic.
3. Step 3: Cover the dough with a clean towel and let it rise in a warm place for 1 hour until doubled in size.
4. Step 4: Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
5. Step 5: Punch down the risen dough and turn it onto a floured surface; hand-toss or roll into a 12-inch circle about 1/4 inch thick.
6. Step 6: Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
7. Step 7: Arrange 8 oz sliced fresh mozzarella evenly over the sauce, then layer 2 medium thinly sliced tomatoes and sprinkle 4 oz crumbled feta cheese on top.
8. Step 8: Sprinkle 1 tbsp chopped fresh oregano leaves over the pizza and drizzle 1 tbsp extra virgin olive oil.
9. Step 9: Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbly.
10. Step 10: Remove from oven, let cool for 5 minutes, slice, and serve immediately.