Mediterranean (friday) Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough to a 12-inch round. Transfer the shaped dough to a parchment-lined baking sheet or a floured pizza peel. Brush the dough edge lightly with 1 tablespoon olive oil to help it brown.

Spread 3 tablespoons of the signature pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough, covering most of the surface but leaving the crust edge visible. Scatter 1/2 cup crumbled feta evenly on top of the mozzarella.

Distribute toppings in layers for even cooking: first scatter the 1 cup fresh spinach evenly across the cheese (spinach wilts in the oven). Next, add 3/4 cup sliced mushrooms and 1/2 cup sliced olives, spacing them so the pizza cooks evenly. Sprinkle 1/4 cup thinly sliced red onion across the pizza. Season the whole pizza lightly with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried oregano. If you like heat, add 1/8 teaspoon red pepper flakes.

Slide the prepared pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Rotate once halfway through baking for even color if your oven has hot spots.

Remove the pizza from the oven and immediately top with the 1 medium fresh tomato, thinly sliced, distributing the slices across the pizza so they stay fresh and bright. In a small bowl, thin 3 teaspoons basil pesto with 1 teaspoon extra-virgin olive oil if needed so it will drizzle easily. Use a spoon or small squeeze bottle to drizzle the pesto in a thin decorative pattern over the hot pizza.

Allow the pizza to rest 2–3 minutes so the juices settle. Slice into 6–8 slices and serve hot.