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Tomato and Feta Pizza Recipe
Ash Tyrrell

Tomato and Feta Pizza Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 pizza dough fresh works best for a crisp crust
  • 100 g feta cheese crumbled (adds a tangy, salty punch)
  • 120 g 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)

Method
 

  1. 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.
  2. Once marinated, gently pat the tomato slices dry with paper towels. This helps prevent excess moisture from soaking into your pizza crust during baking.
  3. 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.
  4. 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.
  5. 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.