Feta pizza with tomato, olives, and basil is a delicious combination that brings together the rich flavors of Mediterranean cuisine. The tangy feta cheese perfectly complements the sweetness of the tomatoes, while the briny olives add a burst of saltiness. The fragrant basil leaves add a refreshing herbal note to the overall taste.
- 1 pound refrigerated fresh pizza dough
- 4 plum tomatoes, sliced
- 2 ½ tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 tablespoon cornmeal
- 4 ounces feta cheese
- 1 ounce pitted kalamata olives, halved (1/3 cup)
- ¼ cup fresh basil leaves
Step 1: Let dough stand at room temperature, covered, for 30 minutes.
Step 2: Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.
Step 3: Place a pizza stone or heavy baking sheet in oven. Preheat Pizzello oven to 500℉ (keep pizza stone or baking sheet in oven as it preheats).
Step 4: Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500℉ for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.