Mediterranean Pizza Recipe

Activate yeast and mix

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

Form dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook for 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Bring to room temperature before shaping

After the first rise, gently deflate the dough, form into a ball, and let rest 10 minutes before stretching to make shaping easier.

While dough rises, make the fresh tomato sauce. In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30–60 seconds until fragrant (don’t brown).

Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Simmer gently 10–12 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Roast eggplant

Preheat oven to 425°F (220°C). Toss eggplant pieces with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast 18–22 minutes, turning once, until golden and tender. Remove and let cool slightly. If eggplant is very watery, pat with paper towel to remove excess moisture.

Preheat oven and prepare pizza base

Place a pizza stone or an inverted baking sheet in the oven and increase oven temperature to 500°F (260°C) if your oven allows (or 475°F / 245°C otherwise). Stretch or roll the dough on a lightly floured surface to a 12-inch round (for one pizza) or divide for two smaller pizzas. Transfer to a parchment-lined peel or an inverted baking sheet for easier transfer.

Assemble pizza

Spread a thin, even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border for the crust. Distribute roasted eggplant pieces across the sauce. Scatter torn/sliced fresh mozzarella evenly, then sprinkle crumbled feta and halved olives on top. Finish with a light drizzle of extra virgin olive oil and a pinch of lemon zest if using.

Bake

Slide the pizza onto the preheated stone/inverted sheet and bake 8–12 minutes (depending on oven and thickness) until crust is golden and cheese is bubbling and starting to brown.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza and drizzle with a little more extra virgin olive oil if desired. Slice and serve warm.