Preheat your oven to 450°F (230°C). If you’re using a pizza stone, place it in while the oven heats. Don’t skip this step unless you want a soggy disaster—not the vibe you’re after.

Roll out or stretch the dough on a floured surface to roughly 12 inches. Transfer to a parchment-lined baking sheet or a pizza peel if you’re feeling fancy.

Brush the surface with olive oil, then scatter minced garlic evenly. This is where the magic starts—garlic perfume for days.

Sprinkle mozzarella across the dough, leaving a small border for a crust. Don’t go heavy-handed; you want melty cheese, not a cheese brick.

Top with cherry tomatoes, olives, red onion, and cucumber if you’re using it. Crumble feta over the top like snow, then dust with oregano or za’atar.

Bake 12–14 minutes, or until the crust is golden and the cheese is bubbling. If you used a stone, rotate halfway for even browning.

Remove from oven, finish with fresh parsley, lemon zest, and a quick drizzle of olive oil. Slice and serve hot, preferably with a side of sunshine and good company.