Wood-Fired Greek Margherita Pizza with Feta and Oregano

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

A hand-tossed pizza topped with fresh tomatoes, creamy feta cheese, and fragrant oregano, capturing the essence of Mediterranean flavors. This greek-inspired pizza (mediterranean) ready in about 30 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 400 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: 10 min Serves 4 Greek cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (110°F) and let sit for 5 minutes until frothy.
  2. Step 2: Add 3 cups all-purpose flour, 2 tbsp olive oil, and 1 tsp salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour in a warm spot until doubled in size.
  4. Step 4: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
  5. Step 5: Punch down the dough and roll it out into a 12-inch circle on a floured surface. Transfer to a pizza peel dusted with flour.
  6. Step 6: Spread 1/2 cup tomato sauce evenly over the dough, then arrange 8 oz sliced fresh mozzarella and 1 cup halved cherry tomatoes on top.
  7. Step 7: Sprinkle 4 oz crumbled feta cheese and 2 tbsp fresh oregano leaves over the pizza, drizzle with 1 tbsp extra virgin olive oil, and season with black pepper.
  8. Step 8: Slide the pizza onto the hot stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
  9. Step 9: Remove from oven, let cool for 2 minutes, slice, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Greek Margherita Pizza with Feta and Oregano take to make?

Total time is about 30 minutes (20 min prep + 10 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 Wood-Fired Greek 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 Wood-Fired Greek 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 Wood-Fired Greek 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.

What goes well with Wood-Fired Greek Margherita Pizza with Feta and Oregano?

Greek pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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