Mediterranean Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina.

Stretch or roll the dough on a lightly floured surface to a 12-inch round (about 1/4-inch thick). Transfer the shaped dough to the prepared peel or inverted sheet. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to encourage browning.

Spread the 3 tablespoons of signature pizza sauce evenly over the dough, leaving the oiled rim untouched. Use the back of a spoon in a circular motion to maintain an even layer about 1/8–1/4 inch thick.

Evenly sprinkle the 1.5 cups shredded mozzarella over the sauced surface, leaving some pockets open for the feta and vegetables so moisture won't pool.

Scatter the 1/2 cup crumbled feta evenly across the pizza in small clusters so each slice will have some feta flavor.

If you prefer wilted spinach and slightly cooked mushrooms: heat a nonstick skillet over medium heat with 1 teaspoon olive oil. Sauté the 0.75 cup sliced mushrooms for 2–3 minutes until they release moisture and begin to brown. Add the 1 cup spinach and cook 30–60 seconds until just wilted. Season lightly with a pinch of salt and a grind of black pepper. Remove from heat and let cool slightly.

Arrange the sautéed spinach and mushrooms evenly over the cheese layer. Distribute the 1/4 cup thinly sliced red onion and the 1/2 cup halved Kalamata olives over the pizza. Finish topping with the 1/2 cup diced or thinly sliced fresh tomatoes, spacing them so juices are minimized while baking.

Slide the pizza onto the preheated stone or sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is melted and bubbling.

If the crust color is uneven, move the pizza to a higher or lower rack for a final 1–2 minutes as needed. Use caution when removing the hot pizza.

While the pizza bakes or immediately after it comes out of the oven, stir 1 teaspoon extra-virgin olive oil into the 3 teaspoons pesto if it is very thick to make a pourable drizzle.

Transfer the hot pizza to a cutting board. Using a spoon or squeeze bottle, drizzle the pesto in a thin zigzag across the pizza to taste.

Sprinkle 1/2 teaspoon dried oregano or Italian seasoning and the optional crushed red pepper flakes for heat. Taste and add a light pinch of kosher salt and freshly ground black pepper if needed.

Let the pizza rest 2 minutes to set the toppings, then slice into 8 pieces and serve immediately.