Mediterranean Pizza Recipe

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (475°F / 245°C).

If using store-bought dough, remove from fridge 30 minutes before baking to come to room temperature. Lightly dust a pizza peel or sheet with cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the dough into a 12-inch (30 cm) round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or sheet. Brush the dough lightly with 2 tbs extra-virgin olive oil, focusing on the outer edge for a golden crust.

Make the quick sauce while the oven preheats: in a small saucepan, warm 1 tsp olive oil over medium-low heat. Add the minced garlic and sauté for 30–45 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes (or passata), 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Stir and simmer gently for 6–8 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread about 3/4 cup of the tomato sauce evenly over the prepared dough, leaving a 1/2–3/4 inch border for the crust.

Evenly distribute 1 1/2 cups shredded or sliced mozzarella over the sauce, covering the surface but leaving the crust exposed.

Scatter 1 cup halved cherry tomatoes across the pizza, placing them cut-side up to prevent excess moisture release during baking. Add 3 oz crumbled feta in small clusters so each slice gets some.

If using, add 1/4 cup thinly sliced red onion and 1/4 cup halved kalamata olives, spacing them evenly. Sprinkle 1/2 tsp dried oregano and 1/4 tsp cracked black pepper over the toppings.

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through for even color, until the crust is blistered and golden and the cheese is melted and bubbling. If you used a lower oven temperature, bake 10–14 minutes and watch for doneness.

If the crust edge needs extra browning, finish with 1–2 minutes of broiling while watching carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. Immediately drizzle 1 tbs extra-virgin olive oil evenly over the top and then 1 tbs balsamic reduction or glaze in a thin stream or zigzag. Alternatively, use 1 tbs regular balsamic vinegar if you don't have a reduction.

Scatter 1/4 cup torn fresh basil leaves over the hot pizza. Let rest 2 minutes, then slice into 6–8 slices and serve hot.