Mediterranean Pizza Recipe

Proof yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl whisk the flour and salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes on medium speed.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, punch the dough down, turn out, and shape into a ball. Let rest 10 minutes before stretching to allow gluten to relax.

While the dough rises, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes to slightly thicken. Adjust seasoning and remove from heat. Let cool to room temperature before using.

Prepare vegetables while sauce and dough are resting. Slice mushrooms, bell pepper, onion, tomato, and black olives. Place mushrooms and bell pepper in a bowl, drizzle with 1 teaspoon olive oil and a pinch of salt and pepper; toss to coat. This draws out moisture and seasons them.

If you prefer softer vegetables, sauté mushrooms and peppers in a skillet over medium-high heat for 3–4 minutes until just softened. Let cool slightly before assembling.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, press or roll the rested dough into a 12–14 inch round (or shape to fit your pan). Transfer to a pizza peel dusted with semolina or cornmeal or onto the prepared baking sheet.

Brush the dough lightly with a thin film of olive oil (about 1 teaspoon) to prevent sogginess. Spread 1/2 to 3/4 cup of the tomato sauce evenly over the surface, leaving a 1/2-inch rim for the crust.

Sprinkle 1 1/2 to 2 cups shredded mozzarella evenly over sauce for extra cheese. Scatter the prepared mushrooms, green pepper, onions, tomato slices, and black olives evenly across the pizza.

Crumble 1/2 cup feta over the top if using, and finish with a light pinch of salt and black pepper on the vegetables. For extra heat, sprinkle red pepper flakes to taste.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until the crust is golden and cheese is bubbly and slightly browned. Baking time may vary with oven and stone; start checking at 8 minutes.

If you like a slightly crisper top, broil for 30–60 seconds at the end—watch closely to avoid burning.

Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. Drizzle with 1 teaspoon olive oil and scatter fresh basil chiffonade or a sprinkle of dried oregano over the top.

Slice into 8 pieces and serve hot.