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Mediterranean pizza - Image 3

Mediterranean Pizza

This homemade Mediterranean pizza features a crispy, chewy crust topped with a garlic-herb sauce, roasted vegetables, kalamata olives, spinach, and tangy feta cheese. It's a fresh, healthy, and incredibly flavorful meal perfect for any night of the week.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 2 tbsp extra virgin olive oil divided, plus more for brushing
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup crushed tomatoes or high-quality pizza sauce
  • 1 cup fresh baby spinach packed
  • 1/2 cup jarred roasted red peppers drained and sliced
  • 1/3 cup kalamata olives pitted and halved
  • 1/4 cup red onion thinly sliced
  • 4 oz feta cheese crumbled
  • 1 cup low-moisture mozzarella cheese shredded
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Pizza stone or heavy baking sheet
  • Parchment paper
  • Rolling pin (optional, for stretching dough)
  • Pizza cutter or sharp chef's knife

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. Let it heat for at least 30 minutes. On a lightly floured surface, gently stretch the room-temperature dough into a 12-inch round. Transfer it to a piece of parchment paper. Brush the outer crust lightly with olive oil.
  2. In a small bowl, combine 1 tablespoon of olive oil, the minced garlic, dried oregano, and red pepper flakes (if using). Spread this mixture evenly over the dough, leaving a ½-inch border. Then, spread the crushed tomatoes over the garlic oil base. This two-layer approach builds incredible flavor from the bottom up.
  3. Sprinkle the shredded mozzarella cheese evenly over the sauce. This creates a protective layer that helps prevent a soggy crust. Then, artfully arrange the spinach, roasted red peppers, red onion, and kalamata olives over the cheese. Trust me, this order matters for even cooking.
  4. Top the vegetables with the crumbled feta cheese. Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is deeply golden, the cheese is bubbly, and the edges of the vegetables are just starting to char.
  5. Remove the pizza from the oven and let it rest on a cutting board for 3-5 minutes. This allows the cheese to set so it doesn't slide off when you slice. Drizzle with the remaining tablespoon of olive oil, sprinkle with fresh parsley, slice, and serve immediately.

Notes

Chef's Tips:
• For a crispier crust, pre-bake the dough with just the garlic oil for 3 minutes before adding other toppings.
• Avoid overloading with wet toppings, as this can make the center soggy.
• Serve with a simple arugula salad dressed with lemon vinaigrette.
Food Safety:
• Ensure all fresh vegetables are washed before use.
• Refrigerate leftovers within 2 hours of cooking.