Start by preheating your oven to 500°F (250°C). If you have a pizza stone, pop it in the oven so it heats up well. While it’s warming up, slice the tomatoes and place them in a bowl. Drizzle with olive oil, sprinkle with a little brown sugar, and season with sea salt, ground pepper, and a pinch of dried oregano. Marinate the tomatoes for about 10-15 minutes.

Roll out your pizza dough onto a piece of parchment paper. Stretch it with your hands or use a rolling pin, aiming for a thin and even base. Drizzle a bit of olive oil over the dough and spread it out evenly using a brush or your hands.

Scatter shredded mozzarella across the base of the dough. Gently lay the marinated tomatoes on top, followed by thin slices of onion. Crumble the feta cheese over everything, ensuring even distribution. To finish, sprinkle with chili flakes and more dried oregano if you love a bit of heat and herbal zest.

Carefully transfer the pizza, along with the parchment paper, onto the hot pizza stone in the oven. Bake for 3 minutes, then remove the parchment paper to allow direct contact with the hot surface. Continue baking for another 20-25 minutes, or until the crust is golden brown and the cheese is bubbling. Top with fresh basil leaves right before serving for the perfect finishing touch.