Description
Mediterranean pizza brings the vibrant, sun-kissed flavors of the Mediterranean straight to your table. With briny olives, tangy feta, juicy tomatoes, and a drizzle of olive oil, this pizza is both light and satisfying. Perfect for a weeknight meal, summer gathering, or as a shareable appetizer, it’s a refreshing twist on the traditional cheesy pizza.
Ingredients
For the Dough (or use store-bought):
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2 ¼ teaspoons (1 packet) active dry yeast
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1 teaspoon sugar
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¾ cup warm water (110°F / 45°C)
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2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon olive oil
For the Toppings:
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2 tablespoons olive oil (plus extra for drizzling)
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2 garlic cloves, minced
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1 cup shredded mozzarella cheese
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¾ cup crumbled feta cheese
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1 cup cherry tomatoes, halved
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½ cup Kalamata olives, pitted and sliced
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½ small red onion, thinly sliced
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½ teaspoon dried oregano
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Fresh basil or parsley, chopped (for garnish)
Instructions
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Make the dough: In a small bowl, mix yeast, sugar, and warm water. Let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and olive oil, stirring until dough forms. Knead on a floured surface for 5–7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour.
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Preheat the oven: Place a pizza stone in the oven (if you have one) and preheat to 475°F (245°C) for 30 minutes. If using a baking sheet, lightly grease it.
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Shape the dough: Punch down the risen dough and roll into a 12-inch circle. Place onto parchment (for a stone) or a baking sheet.
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Prepare the base: Brush dough with olive oil and sprinkle garlic evenly over the surface.
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Assemble the pizza: Sprinkle mozzarella over the dough. Top with feta, cherry tomatoes, olives, and red onion slices. Sprinkle with oregano.
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Bake: Bake for 12–15 minutes, or until the crust is golden and cheese is bubbling.
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Finish and serve: Remove from oven, drizzle lightly with olive oil, and garnish with fresh basil or parsley. Slice and serve warm.