Fresh Tomato-Feta Pizza

Fresh Tomato-Feta Pizza Recipe
Oxmoor House


If olives are a deal breaker, leave them off; the pizza is still yummy.


Serves 6 (serving size: 1 slice)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 55 Minutes

Nutritional Information

Calories 319
Fat 13 g
Satfat 3.6 g
Monofat 5.9 g
Polyfat 2.2 g
Protein 10.6 g
Carbohydrate 42.2 g
Fiber 1.9 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 665 mg
Calcium 65 mg


1 pound refrigerated fresh pizza dough
4 plum tomatoes, sliced
2 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 tablespoon cornmeal
4 ounces feta cheese
1 ounce pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves


1. Let dough stand at room temperature, covered, for 30 minutes.

2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.

3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

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.

Robin Bashinsky,

Cooking Light

June 2012
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