There’s something magical about pizza night — it’s easy, it’s fun, and it brings everyone to the kitchen. Whether you’re rolling out dough with little hands helping or throwing together a quick weeknight dinner, homemade pizza has a way of turning an ordinary evening into something special.
If you’re looking for a fresh twist on your usual toppings, this Mediterranean‑inspired pie is a fun one to try. It comes from Pizza! Pizza! Pizza! by Sara Haas, RDN, a cookbook full of approachable ideas that make homemade pizza feel totally doable for busy families. This recipe is simple, flavorful, and perfect for a cozy night in.
Sun‑Dried Tomato, Feta, Olive & Spinach Pizza
Makes: One 10‑inch pizza
Ingredients
- 1 ball dough of your choice, at room temperature
- 2 tablespoons Homemade Pizza Sauce (see bonus recipe below)
- 1 cup packed baby spinach
- 1/4 cup oil‑packed sun‑dried tomatoes, drained and chopped
- 10 pitted Kalamata olives, halved
- 1 cup (4 ounces) low‑moisture part‑skim shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
Directions
- Place a pizza stone on the lowest rack of the oven or, if using a steel, place it on the highest rack. Preheat oven to 500°F for at least 45 minutes to 1 hour.
- Sprinkle a bit of fine cornmeal and all‑purpose flour on a pizza peel or piece of parchment. Stretch the dough into a circle and transfer it to the prepared peel or parchment.
- Spread the pizza sauce over the dough, leaving a 1‑inch border. Top with spinach, sun‑dried tomatoes, and olives.
- Sprinkle mozzarella and feta over the top, then finish with oregano and black pepper.
- Bake 8–10 minutes, until the cheese is melted and the crust is golden.
- Transfer to a cutting board, slice, and enjoy immediately.
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Bonus Recipe: Homemade Pizza Sauce
Makes: A generous cup
Ingredients
- 1 (15‑ounce) can diced tomatoes
- 2 teaspoons extra‑virgin olive oil
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar, divided
- 2 teaspoons Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
Drain tomatoes, reserving the juice. Set aside. Heat the oil in a large saucepan over medium‑low heat. Add the onions and cook until softened and golden, stirring often, about 4–5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring often, until brick red, about 4 minutes. Stir in 1 tablespoon vinegar and the reserved tomato juice, turn heat to medium, and cook until slightly thickened, about 2 minutes.
Add the drained tomatoes and Italian seasoning and bring to a boil. Reduce heat to low and simmer, uncovered, until the sauce has thickened, about 20 minutes. Stir in salt, black pepper, and the remaining tablespoon of vinegar. Let cool slightly, then blend with an immersion blender or carefully puree in a blender until smooth.
Pizza night doesn’t have to be complicated to feel memorable. A handful of flavorful ingredients, a hot oven, and a little creativity can turn dinner into something everyone looks forward to. If you loved this recipe, you’ll find plenty more inspiration in Sara Haas’s collection — from sauces and doughs to salads and sweet finishes that round out the meal.
Whether you’re cooking with kids, hosting friends, or just treating yourself after a long day, this sun‑dried tomato and feta pizza is one you’ll want to make again. Here’s to more delicious, low‑stress meals that bring your family together around the table.
