Mediterranean Pizza Recipe
This Mediterranean Pizza Recipe makes for such a delicious dinner with fresh Mediterranean toppings, a variety of cheeses, and homemade dough and sauce!
Ingredients
FOR THE DOUGH: USING MY HOMEMADE PIZZA DOUGH RECIPE
- ½ cups warm water
- ½ teaspoon yeast
- 1 pinch sugar (optional to help activate the yeast)
- 1 ¼ cup + 2 tbsp flour
- ⅛ teaspoon sea salt (option for more to your taste)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic granules
- 1 tablespoon olive oil (alternatives: almond, avocado)
FOR THE SAUCE
- 1 ½ tablespoon tomato paste (no added salt)
- 2 tablespoon water
- ⅛ teaspoon sea salt
- ¼ teaspoon garlic granules/powder
- ¼ teaspoon dried basil
FOR THE TOPPINGS
- ½ cup Grand Cru and Manchego cheese (grated)
- ¼ cup + 2 tbsp red boiler onions (sliced into thin rounds)
- ¼ cup + 2 tbsp artichoke hearts, quartered (canned whole artichoke or artichoke hearts)
- 2-3 tablespoon garlic cloves (slivered)
- 3 tablespoon black olives (halved longways)
- 2-3 tablespoon green bell pepper (thinly sliced)
- goat cheese (amount to taste)
Instructions
MAKE THE DOUGH
- Combine the yeast with warm water (not hot). Let sit until it begins to activate (about 5-8 minutes). Adding a small pinch of sugar is optional at this point but not necessary. If you're using instant yeast you can add yeast and water directly into flour mixture.
- Combine flour, sea salt, basil, oregano, and garlic granules in a large mixing bowl. Once yeast is activated, add it to the flour mixture along with olive oil and combine with a fork and your hands. Begin to knead the dough. If you're kneading for at least a minute and your dough is feeling too wet add 1 teaspoon of flour at a time. t's fine if the dough is a little sticky at this point, you can add flour after the rise. Cover dough with lid or cheese cloth and let sit on the counter until doubled in size (about 1 hour).
MAKE THE SAUCE
- While the dough rises, combine all the ingredients for the sauce in a small bowl and set aside.
PREPARE THE TOPPING
- Prepare all vegetables as stated in the "ingredients" above. You can really cut and slice them any way you prefer, just think thin slices. Grate the cheese and set aside.
ASSEMBLING THE PIZZA
- Preheat oven to 500°F.Lightly sprinkle flour onto work surface and pour out risen dough. Use your preferred method for stretching out pizza dough to a 12 inch round or oval for a thin crust. Lightly sprinkle flour or spray olive oil onto your baking surface, then lay out the stretched dough.
- Option to keep flat or raise the edge by using edge of 1 hand and pressing out dough into that hand with the other to form a lip.
- Spread the sauce evenly over pizza dough. It should be about 2 ½ tablespoons of sauce for one pizza.
- Sprinkle on the freshy grated cheese (grand cru + Manchego or other).
- Spread out the prepared vegetables, making sure to not pile them too high.
- Slice off ¼ inch thick slices of goat cheese, or just tear off chunks to scatter over the top of the pizza. Cover as much as you want but it does taste best when you don’t overdo it.
- Bake on the middle rack at 500°F for about 15-17 minutes. Let cool for a minute before slicing into slices to serve.Enjoy!