You know a recipe is great when it’s been in your repertoire for more than a decade. This particular fresh tomato and feta pizza recipe was one I saved in college, when I was obsessed with the Mediterranean salad bar at the grocery store. I also tended to find my recipes on the back of a box or free recipe magazines I got in the mail. It was before the days of smartphones (gasp!), so it wasn’t as easy to save recipes found online.
I modified this recipe from one I found on the feta cheese box and make it all the time. Pizza night is a big deal in our house. If I suggest skipping it on a weekend, there’s definitely some backlash! I wrote about some of my favorite pizza toppings in this article.
For the dough, you can make your own with this recipe, start with crust or buy the dough. Often pizza shops will sell just the dough if you ask for it! When I make my own, I use one of these two recipes I learned from my friend. Both of them require overnight fermentation, a process which makes the dough taste more complex and creates more of those delicious bubbles in the dough.
Focaccia recipe (best for thick crust pizza. Add more flour if using for regular thinner crust pizza)
To make the pizza, start with fresh tomatoes. It’s best with in season tomatoes, but I make this favorite recipe all year. Pre-bake the crust at 450 or hotter for about 5 minutes with the tomatoes on the dough so that they sink into the crust a little. Top with spinach, feta and onions – if you can find them in season the flavor will be incredible! Top with feta and, if desired, olives. Bake approximately 10 more minutes until the dough is golden brown at the edges.
General pizza-making tips:
- Cook at the hottest temperature your oven goes – 450-500.
- Use perforated pans so that the crust gets crispy. Poke holes in the dough for airflow.
- Use in-season ingredients whenever possible.
- If making your own dough, choose a recipe that has the dough ferment overnight. This will give the best flavor.
Watch the video of how to make this recipe and find the printable recipe below!
Fresh Tomato & Feta Pizza
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Dough for 1 pizza
- 4–5 fresh, homegrown tomatoes. Plum tomatoes are the least juicy so often work best.
- 2 cups baby spinach, stems removed
- 1/4 to 1/2 a red onion
- 1 pack feta cheese
- Optional: olives
- Spread dough on pizza pan. Poke holes in the dough, top with tomatoes and sprinkle with salt. Bake in an oven preheated to 450 for 5 minutes.
- Add remaining toppings: spinach, feta and onions. Return to oven for an additional 10-15 minutes until the edges are golden brown and the bottom of the crust is crispy.