Greek Pizza with Feta and Olives

Greek Pizza Recipe


  • 2 tablespoons olive oil 
  • 1 pound frozen pizza dough, thawed 
  • (14.5 oz.) can diced tomatoes, drained 
  • small zucchini, ends trimmed, cut in half lengthwise, thinly sliced 
  • 1/2 teaspoon dried oregano (or 2 Tbsp. fresh, chopped)
  • 8 ounces feta cheese, crumbled 
  • 1/2 cup black olives, pitted and chopped


  • Preheat oven to 475°F. Brush bottom of a 16- by 11-inch rimmed baking sheet with 1 Tbsp. olive oil. Roll out and press pizza dough evenly to cover bottom of pan. (If dough resists at first, let it rest for a few minutes and then continue.) Spread tomatoes over dough. Sprinkle with zucchini slices, then with oregano. Scatter cheese and olives on top.
  • Bake until underside of crust is golden (you can lift up pizza with a spatula and take a peek) and cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining 1 Tbsp. olive oil. Let pizza stand for 5 minutes on a wire rack before slicing and serving.

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