Wood-Fired Greek Style Margherita Pizza with Feta and Kalamata

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

Thin-crust pizza topped with tangy tomato sauce, fresh mozzarella, crumbled feta, and Kalamata olives, fired to bubbly perfection. This Greek-inspired pizza recipe (mediterranean), ready in about 32 minutes, pairs pizza dough, tomato sauce, fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 12 min Serves 4 Greek cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to its highest temperature (500°F/260°C) and if available, prepare a pizza stone or steel by placing it in the oven to heat for at least 30 minutes.
  2. Step 2: On a floured surface, stretch 1 lb room temperature pizza dough into a 12-inch circle, maintaining an even thickness.
  3. Step 3: Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
  4. Step 4: Arrange 8 oz sliced fresh mozzarella evenly over the sauce, then sprinkle 4 oz crumbled feta cheese and 1/4 cup pitted halved Kalamata olives on top.
  5. Step 5: Drizzle 2 tbsp extra virgin olive oil over the toppings and sprinkle 1 tsp dried oregano and 1/2 tsp kosher salt evenly.
  6. Step 6: Transfer the pizza carefully onto the preheated pizza stone or baking sheet and bake for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
  7. Step 7: Remove the pizza from the oven and immediately scatter 1/4 cup fresh basil leaves on top. Optionally, sprinkle crushed red pepper flakes to taste before slicing and serving.

Frequently asked questions

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

Total time is about 32 minutes (20 min prep + 12 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 Style Margherita Pizza with Feta and Kalamata?

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 pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Greek Style Margherita Pizza with Feta and Kalamata?

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 Style Margherita Pizza with Feta and Kalamata 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 Style Margherita Pizza with Feta and Kalamata?

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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