Tomato and Feta Pizza Recipe
Tomato and Feta Pizza Recipe: Tangy & Cheesy Dish
The first time I made this tomato and feta pizza, I felt like I had brought the Mediterranean right into my kitchen. The sweet tomatoes, tangy feta, and fresh basil made each bite taste like sunshine on a plate.
I loved how the crust came out perfectly crisp, and the flavors just melted together. The best part?
It looked and tasted like something from a gourmet café, but it was so easy to make. Now, it’s my go-to whenever I want something fresh, flavorful, and a little bit fancy.
Ingredients
Here’s what you’ll need for this pizza, along with a few tips I’ve learned along the way.
- 1 pizza dough (fresh works best for a crisp crust)
- 100g feta cheese, crumbled (adds a tangy, salty punch)
- 120g fresh mozzarella cheese, torn (skip pre-shredded; it melts creamier)
- 2 medium ripe tomatoes, thinly sliced (use fresh, not overripe, to avoid sogginess)
- 6–8 cherry tomatoes, halved (for extra sweetness and color)
- 1 small onion, thinly sliced (adds mild sweetness)
- 2 tbsp extra virgin olive oil (for marinating and drizzling)
- 1 tsp brown sugar (balances tomato acidity)
- 1 tsp fresh thyme leaves (earthy flavor boost)
- 1 tsp dried oregano (classic pizza seasoning)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chili flakes, to taste (optional for a spicy kick)
- Fresh basil leaves, torn (for garnish after baking)
Note: This quantity makes about 2–3 servings.
Variations
This pizza is super versatile, and I’ve tried a few fun twists:
- Use goat cheese or ricotta instead of feta for a creamier, milder flavor.
- Add olives, roasted garlic, or zucchini slices for extra toppings.
- Swap the regular crust for a gluten-free pizza base if needed.
- Try a dairy-free mozzarella alternative for a vegan-friendly version.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Pizza stone – for a crisp, evenly baked crust.
- Parchment paper – makes transferring pizza easy without sticking.
- Mixing bowl – to marinate the tomatoes.
- Knife and cutting board – for prepping toppings.
How to Make Tomato and Feta Pizza?
This recipe comes together in simple steps, but each one makes a big difference in the final flavor.
Prepare the Tomatoes
Slice the fresh tomatoes and place them in a bowl. Drizzle with olive oil, sprinkle with brown sugar, and season with thyme, oregano, sea salt, and black pepper. Let them marinate for about 15 minutes while you get everything else ready. This step boosts their natural sweetness.
Dry the Tomatoes
Once marinated, gently pat the tomato slices dry with paper towels. This helps prevent excess moisture from soaking into your pizza crust during baking.
Assemble the Pizza
Roll or stretch the pizza dough onto parchment paper. Drizzle with a little olive oil. Add torn mozzarella pieces, then layer the marinated tomato slices. Scatter onion slices over the top, followed by crumbled feta. Sprinkle with oregano, thyme, and chili flakes if you like a bit of heat.
Bake to Perfection
Preheat your oven to 500°F (260°C) with the pizza stone inside for at least 30 minutes. Carefully slide the pizza (with the parchment) onto the hot stone and bake for 20–25 minutes, until the crust is golden and the cheese is bubbly.
Add Fresh Garnish
Once out of the oven, top with freshly torn basil leaves. This adds a burst of freshness and aroma right before serving.
Additional Tips for Making This Recipe Better
From my own experience, these little tweaks can make your pizza even better:
- Use fresh mozzarella instead of shredded for the best melt.
- Keep the crust thin so it stays crispy under the toppings.
- Always preheat your pizza stone – it’s the secret to a pizzeria-style base.
- Let the pizza rest for 2–3 minutes after baking before slicing for cleaner cuts.
How to Serve Tomato and Feta Pizza?
I like to slice this pizza into medium wedges and serve it on a wooden board for a rustic touch. Sprinkle extra basil leaves and chili flakes for color and a flavor kick. It pairs beautifully with a simple green salad and a chilled glass of white wine.
Nutritional Information
Here’s a quick breakdown per serving:
- Calories: 486
- Protein: 15g
- Carbohydrates: 60g
- Fat: 21g
Make Ahead and Storage
Make Ahead
You can prep the dough and marinate the tomatoes in advance. When it’s time to eat, just assemble and bake – saves loads of time!
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on a skillet for best results. Avoid microwaving to keep the crust crispy.
Why You’ll Love This Recipe
This pizza is one of my favorites for so many reasons:
- Fresh Mediterranean flavor – Juicy tomatoes, tangy feta, and fragrant basil in every bite.
- Easy to make – Simple steps and no special skills required.
- Customizable toppings – Change it up with your favorite add-ons.
- Perfect for any occasion – Works for casual nights or fancy dinners.
- Balanced and satisfying – Comforting yet light enough to enjoy without guilt.
Tomato and Feta Pizza Recipe
Ingredients
Method
- Slice the fresh tomatoes and place them in a bowl. Drizzle with olive oil, sprinkle with brown sugar, and season with thyme, oregano, sea salt, and black pepper. Let them marinate for about 15 minutes while you get everything else ready. This step boosts their natural sweetness.
- Once marinated, gently pat the tomato slices dry with paper towels. This helps prevent excess moisture from soaking into your pizza crust during baking.
- Roll or stretch the pizza dough onto parchment paper. Drizzle with a little olive oil. Add torn mozzarella pieces, then layer the marinated tomato slices. Scatter onion slices over the top, followed by crumbled feta. Sprinkle with oregano, thyme, and chili flakes if you like a bit of heat.
- Preheat your oven to 500°F (260°C) with the pizza stone inside for at least 30 minutes. Carefully slide the pizza (with the parchment) onto the hot stone and bake for 20–25 minutes, until the crust is golden and the cheese is bubbly.
- Once out of the oven, top with freshly torn basil leaves. This adds a burst of freshness and aroma right before serving.
Notes
- Use fresh mozzarella instead of shredded for the best melt.
- Keep the crust thin so it stays crispy under the toppings.
- Always preheat your pizza stone – it’s the secret to a pizzeria-style base.
- Let the pizza rest for 2–3 minutes after baking before slicing for cleaner cuts.
