Mediterranean Pizza Recipe
Make Mediterranean Pizza Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Optional: Herb Oil
Method
Dough
- 1
Bloom yeast
In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl whisk together flour and salt. Make a well, add foamed yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 4–5 minutes). If dough is sticky, add up to 2 tablespoons additional flour, a little at a time.
- 4
- 5
Shape
Punch down dough, transfer to a lightly floured surface and shape into a 12-inch round. Let rest 10 minutes to relax gluten before topping.
Sauce
- 6
Prepare sauce
While dough rises, make the sauce. In a small saucepan heat 1 teaspoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and black pepper. Simmer gently 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.
Toppings
- 7
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheetr is very hot. If your oven does not reach 500°F, preheat to the highest temperature available.
- 8
Prepare greens
In a small bowl toss baby spinach or arugula with 1 tablespoon olive oil and 1/2 tablespoon lemon juice, a pinch of coarse sea salt and a little black pepper. Set aside to wilt slightly.
- 9
Assemble pizza
Lightly dust a pizza peel or an inverted baking sheet with flour or cornmeal. Transfer the rested dough and stretch or roll into a 12-inch round. Spread an even layer (about 3/4 cup) of prepared tomato sauce over the dough leaving a 1/2-inch border. Distribute torn or sliced fresh mozzarella evenly. Scatter roasted red pepper slices, red onion, and halved kalamata olives across the cheese. Crumble feta over the top. Sprinkle dried oregano and crushed red pepper flakes (if using).
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature.
- 11
Finish
Remove pizza from oven. Immediately top with the dressed spinach/arugula and fresh basil leaves. Drizzle optional herb oil (see below) or the remaining 1 tablespoon olive oil over the pizza. Sprinkle coarse sea salt and additional dried oregano if desired. Let rest 2–3 minutes, then slice and serve.