Yeşilköy Garden Pizza with Cherry Tomatoes and Dill

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant vegetarian pizza featuring sun-ripened cherry tomatoes, fresh dill, and garlic, evoking the garden-fresh flavors of Istanbul's Yeşilköy neighborhood. This Mediterranean recipe (vegetarian), ready in about 40 minutes, pairs All-purpose flour, Water, lukewarm, Active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 2, 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

• 250g All-purpose flour
• 150ml Water, lukewarm
• 7g Active dry yeast
• 5g Salt
• 15ml Olive oil
• 150g Cherry tomatoes, halved
• 2 cloves Garlic, minced
• 1 tbsp Extra virgin olive oil
• 1/4 tsp Red pepper flakes
• 50g Feta cheese, crumbled
• 1 tbsp Fresh dill, chopped

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 large bowl, combine 250g all-purpose flour, 5g salt, and 7g active dry yeast. Create a well in the center and add 150ml lukewarm water and 15ml olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Step 2: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
3. Step 3: Punch down the dough, divide into two portions, and roll each into a 1/4-inch-thick circle on a floured surface.
4. Step 4: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for 20 minutes.
5. Step 5: Transfer one dough circle to a floured pizza peel. Brush with 1 tbsp extra virgin olive oil, then evenly top with 150g halved cherry tomatoes, 2 minced garlic cloves, 1/4 tsp red pepper flakes, and 1 tbsp fresh dill.
6. Step 6: Bake for 8-10 minutes until the crust is golden and tomatoes are slightly softened.
7. Step 7: Remove from oven, immediately sprinkle with 50g crumbled feta cheese. Let rest for 2 minutes before slicing.