Mediterranean Feta and Olive Pan Pizza
Mediterranean feta olive pan pizza turns simple dough, tomato sauce, feta, kalamata olives, red onion, oregano, and olive oil into a crisp, tangy, briny dinner that feels special without costing much.
Why You Will Love This Recipe
- Crisp edges: Olive oil in the pan helps the crust fry lightly as it bakes.
- Big flavor: Salty feta, briny kalamata olives, sweet red onion, and oregano make each bite bright and savory.
- Easy method: You press the dough into the pan, add toppings, and bake.
- Budget smart: A small amount of feta and olives gives strong flavor, so you do not need a pile of expensive toppings.
Fabian’s Budget Tip: Buy feta in a block when you can. It usually costs less per ounce than crumbled feta, stays creamier, and lets you break it into rustic chunks that melt into salty pockets on the pizza.
Ingredients (Serves 4)
- 1 pound pizza dough, homemade or store-bought (450 g)
- 3 fourths cup tomato sauce (180 ml)
- 6 ounces feta cheese, crumbled into rough chunks (170 g)
- 1 half cup pitted kalamata olives, halved (75 g)
- 1 half small red onion, thinly sliced (60 g)
- 2 tablespoons olive oil, divided (30 ml)
- 1 teaspoon dried oregano, divided (1 g)
Step-by-Step Instructions
1. Heat the Oven and Oil the Pan
Set the oven to 475 °F (245 °C). Add 1 tablespoon olive oil to a 9-by-13-inch metal baking pan and tilt the pan so the oil coats the bottom. The oil should shine in a thin layer. This is what gives the crust its crisp, golden base.
2. Press the Dough
Place the dough in the oiled pan. Press it gently toward the corners with your fingertips. If the dough pulls back, let it rest for 10 minutes, then press again. The dough should feel soft and stretchy, not tight.
3. Add the Tomato Sauce
Spoon the tomato sauce over the dough and spread it almost to the edges. Keep the layer light. You want enough sauce for moisture and tomato flavor, but not so much that the center turns heavy.
4. Scatter the Feta, Olives, and Red Onion
Scatter the feta over the sauce in uneven pieces. Add the kalamata olives and thin red onion slices. Sprinkle half of the oregano over the top. The pizza should look colorful, with white feta, dark purple olives, and bright onion spread across the surface.
5. Bake Until Crisp and Fragrant
Bake for 16 to 20 minutes, until the edges puff and turn deep golden. The feta should look creamy in spots, the onion should soften at the tips, and your kitchen should smell like warm oregano and toasted dough. Lift one corner with a spatula. The bottom should feel firm and crisp.
6. Finish with Oregano and Olive Oil
Rest the pizza for 5 minutes so the cheese settles. Sprinkle with the remaining oregano and drizzle with the remaining 1 tablespoon olive oil. Slice into 8 pieces and serve warm.
Expert Troubleshooting and FAQs
Why is my pan pizza soggy in the middle?
The most common cause is too much sauce. Use a thin layer and bake until the bottom feels crisp when lifted. A metal pan also helps the crust brown better than a glass dish.
Can I use green olives instead of kalamata olives?
Yes. Green olives taste sharper and less fruity, but they still work well with feta and oregano. Use what you have if it helps keep the meal affordable.
Can I make this with homemade dough?
Yes. Any basic pizza dough works. If the dough is cold from the fridge, let it sit at room temperature until it feels soft and easy to press into the pan.
Estimated Nutritional Facts per Serving
- Calories: About 500
- Protein: About 17 g
- Carbs: About 57 g
- Fats: About 24 g
Mediterranean Feta and Olive Pan Pizza
Ingredients
- 1 pound pizza dough, homemade or store-bought (450 g)
- 3 fourths cup tomato sauce (180 ml)
- 6 ounces feta cheese, crumbled into rough chunks (170 g)
- 1 half cup pitted kalamata olives, halved (75 g)
- 1 half small red onion, thinly sliced (60 g)
- 2 tablespoons olive oil, divided (30 ml)
- 1 teaspoon dried oregano, divided (1 g)
Instructions
- 1. Heat the Oven and Oil the Pan. Set the oven to 475 °F (245 °C). Add 1 tablespoon olive oil to a 9-by-13-inch metal baking pan and tilt the pan so the oil coats the bottom. The oil should shine in a thin layer. This is what gives the crust its crisp, golden base.
- 2. Press the Dough. Place the dough in the oiled pan. Press it gently toward the corners with your fingertips. If the dough pulls back, let it rest for 10 minutes, then press again. The dough should feel soft and stretchy, not tight.
- 3. Add the Tomato Sauce. Spoon the tomato sauce over the dough and spread it almost to the edges. Keep the layer light. You want enough sauce for moisture and tomato flavor, but not so much that the center turns heavy.
- 4. Scatter the Feta, Olives, and Red Onion. Scatter the feta over the sauce in uneven pieces. Add the kalamata olives and thin red onion slices. Sprinkle half of the oregano over the top. The pizza should look colorful, with white feta, dark purple olives, and bright onion spread across the surface.
- 5. Bake Until Crisp and Fragrant. Bake for 16 to 20 minutes, until the edges puff and turn deep golden. The feta should look creamy in spots, the onion should soften at the tips, and your kitchen should smell like warm oregano and toasted dough. Lift one corner with a spatula. The bottom should feel firm and crisp.
- 6. Finish with Oregano and Olive Oil. Rest the pizza for 5 minutes so the cheese settles. Sprinkle with the remaining oregano and drizzle with the remaining 1 tablespoon olive oil. Slice into 8 pieces and serve warm.
