Mediterranean Pizza Recipe

preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza peel, lightly dust it with flour or semolina. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle, leaving a slightly thicker rim for the crust.

In a small bowl combine 2 tbs extra-virgin olive oil, minced garlic, and 1 tsp dried oregano. Brush this garlic-olive oil evenly over the dough, concentrating lightly on the outer rim to flavor the crust.

In a small bowl mix 3 tbs tomato sauce with 1 tsp tomato paste (if using), 0.25 tsp red pepper flakes, and 0.25 tsp salt. Taste and adjust seasoning. Spoon and spread the sauce in an even, thin layer over the oiled dough, leaving the rim un-sauced. The sauce should be light—this is a Mediterranean-style pizza, not a deep sauced pie.

Distribute the torn or sliced fresh mozzarella evenly over the sauced dough, leaving some gaps for other toppings. Sprinkle the crumbled feta in small clusters across the pizza so you get bites of tangy feta. Finish the cheese layer with 2 tbs grated Parmesan sprinkled lightly over the top.

Scatter the halved kalamata olives, sliced roasted red peppers, thinly sliced red onion, sun-dried tomatoes, and baby spinach evenly over the cheese. Press the toppings gently into the cheese so they adhere during baking. Reserve the fresh basil leaves to add after baking so they stay bright and aromatic.

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through, until the crust is blistered and golden and the cheese is bubbling. Baking time will vary by oven and thickness of dough—watch for a nicely charred rim and melted cheese.

Remove the pizza from the oven and transfer to a cutting board. Immediately scatter the reserved fresh basil leaves and 1 cup (if desired) of additional baby arugula/spinach on top. Drizzle 1 tsp extra-virgin olive oil and 1 tsp lemon juice over the pizza, then sprinkle 0.125 tsp cracked black pepper and 0.25 tsp dried oregano. Let rest for 2 minutes, then slice into 6–8 pieces and serve hot.