Mediterranean Recipe

Preheat and prepare

If using an oven (for pizza/flatbread), preheat to 475°F (245°C). If you are making a skillet bake, heat oven to 425°F (220°C). Lightly dust your work surface or baking peel with cornmeal or flour.

Sauté aromatics

In a medium skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

Build the marinara

Pour in 2 cups marinara sauce, then stir in 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon salt, and 1 teaspoon black pepper. Reduce heat to low and simmer gently for 6–8 minutes to let flavors meld, stirring occasionally. Taste and adjust seasoning.

Prepare crust or base

If using pizza dough: stretch or roll dough to desired size on a cornmeal- or flour-dusted surface. Transfer to a pizza peel or baking sheet. If using flatbread, place it on the baking sheet. For skillet method: lightly oil a cast-iron skillet and press dough into skillet.

Spread sauce evenly over the prepared dough or flatbread, leaving a 1/2-inch border if using dough for a crust. If doing a skillet bake, spread sauce across the dough in the skillet.

Evenly distribute 1 cup quartered, drained artichoke hearts over the sauced surface.

Scatter 3 oz halved Kalamata olives across the pizza so each slice gets some.

Sprinkle 1 cup shredded mozzarella evenly over the toppings, then scatter 3 oz crumbled feta on top. The feta will add tang and pockets of creaminess.

If using, grate 1 tsp lemon zest lightly over the cheese and sprinkle 2 tbsp sliced fresh basil over the top (reserve a few leaves for finishing).

Bake on the preheated oven rack or baking stone at 475°F (245°C) for 10–12 minutes, or until crust is golden and cheese is melted and bubbly. For skillet method at 425°F (220°C), bake 12–15 minutes.

If you prefer a slightly browned top, switch to broil for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let rest 3–5 minutes. Scatter any reserved fresh basil leaves over the finished pizza and cut into slices. Serve hot.