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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, mediterranean) ready in about 35 minutes pairs all-purpose flour, (1 packet) active dry yeast, (110°F) 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.

Prep: 20 min Cook: 15 min Serves 4 Greek cuisine 410 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hand-Tossed Greek-Style Margherita Pizza with Feta and Oregano vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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