Mediterranean Pizza Recipe

Activate and mix

In a large mixing bowl or bowl of a stand mixer, combine warm water, sugar (or honey) and instant yeast. Let sit 2–3 minutes until foamy. Add flour, salt and olive oil. Mix with a spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or mix with a stand mixer dough hook on medium for 4–5 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1–1.25 hours. If making in advance, refrigerate after rising for up to 24 hours and bring to room temperature before shaping (30–45 minutes).

Prepare tomatoes

If using fresh tomatoes, core and roughly chop them. For a smoother sauce, briefly blanch, peel and crush. If using canned, crush tomatoes with your hands or a spoon to break them up.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (do not brown). Add the tomatoes, dried oregano, salt and pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly reduced and bright. Stir in fresh basil off the heat. Taste and adjust seasoning.

Cool slightly

Let sauce cool a few minutes before spreading on the dough so it doesn't make the crust soggy.

Prepare and roast eggplant

Preheat oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds and lay on a paper towel-lined tray. Sprinkle both sides lightly with 1 teaspoon salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels. Toss eggplant slices with 2 tablespoons olive oil and spread on a baking sheet in a single layer. Roast 15–18 minutes, flipping once, until golden and tender. Remove and let cool slightly.

Prepare other toppings

Slice or tear fresh mozzarella and set aside. Crumble the feta. Halve the pitted black olives and thinly slice the red onion if using.

Preheat oven and prepare peel/pan

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Dust a pizza peel or work surface with semolina or cornmeal.

Shape dough

Punch down risen dough and divide if making two pizzas (this recipe yields one large or two small pizzas). On the dusted surface, stretch or roll the dough into a 12–14-inch circle (or desired size) leaving a slightly thicker rim for the crust.

Sauce and cheese

Spread a thin, even layer (about 1/2 to 3/4 cup) of the fresh tomato sauce over the dough, leaving the rim exposed. Distribute the fresh mozzarella pieces evenly over the sauce.

Add toppings

Arrange roasted eggplant slices over the mozzarella. Scatter halved black olives and thin red onion slices (if using). Crumble feta evenly over the top. Drizzle with 1 tablespoon olive oil and season with cracked black pepper and a light sprinkle of flaky sea salt.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes (or at 475°F / 245°C for 10–14 minutes), until the crust is golden and cheese is bubbling and beginning to brown in spots.

Finish

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil or oregano leaves on top. Optionally drizzle a little extra-virgin olive oil. Slice and serve immediately.