Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven while it preheats. Lightly flour a clean surface and roll out your pizza dough to your desired thickness and shape, typically a circle about 30cm (12 inches) in diameter.

Transfer the rolled-out dough to a pizza peel dusted with cornmeal or flour, or directly onto a baking sheet lined with parchment paper. Brush the surface of the dough evenly with 2 tablespoons (30ml) of olive oil. Sprinkle the minced garlic over the olive oil.

Arrange the sliced bell pepper and red onion evenly over the olive oil and garlic base. Distribute the halved Kalamata olives and chopped artichoke hearts over the peppers and onions. Scatter the halved cherry tomatoes across the pizza.

Crumble the feta cheese over the vegetables. Sprinkle the dried oregano, salt, and black pepper evenly over the toppings.

Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the vegetables are tender and slightly caramelized. The exact time will depend on your oven and crust thickness.

Once baked, carefully remove the pizza from the oven. Garnish with freshly chopped basil. Let it cool for a few minutes before slicing and serving.