This is a delicious homemade pizza recipe with lots of Mediterranean toppings. It is the ultimate fresh and easy dinner that the whole family will devour!
If you love Mediterranean food, you are going to love this pizza. This pizza is very flavorful and is packed with fresh ingredients. I think this is my favorite pizza!
MEDITERRANEAN PIZZA TOPPINGS
This homemade pizza recipe is all about the toppings. You can add as many toppings as you like. For this recipe I used:
- Eggplant
- Zucchini
- Bell Pepper
- Black Olives
- Fresh Tomatoes
- Red Onions
- Feta
WHAT KIND OF PIZZA DOUGH SHOULD I USE?
You can use any pizza dough, or flatbread that you like, whether store-bought or homemade. I prefer to make my own homemade pizza recipe, which I included in this recipe.
This pizza does not have a tomato sauce as a base, as we want the flavors of the veggies and cheese to pop. After you've rolled out the dough, drizzle extra virgin olive oil all over, sprinkle with salt and pepper. Then add your toppings and top with fresh feta crumbles. Place the pizza in the oven for about 15 to 18 minutes until the veggies are cooked trough and the edges of the dough are golden crispy.
Finally, if you make this recipe and would like to share a photo of your beautiful creation, don't forget to tag me on Instagram and Facebook @helloani + #helloani. Happy Baking!
Recipe
Mediterranean Pizza
Ingredients
Pizza Toppings:
- ½ cup olive oil
- ½ cup eggplant
- ½ cup zucchini
- ½ cup bell pepper
- 6 black olives
- 6 cocktail tomatoes
- ¼ cup feta cheese
- basil to garnish
Pizza Dough:
- ½ cup Water -warm (100 to 110° F)
- 1 teaspoon honey - or sugar
- 1 tablespoon active dry yeast
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour - plus more for dusting
- 2 tablespoon coarse - grain cornmeal - for dusting (optional)
- 1 tablespoon olive oil
Instructions
- Heat the oven to 450°F, with a pizza stone or steel placed on middle oven rack for at least 20 minutes.1. Pour warm water into a bowl. Add yeast and honey. Using a fork, stir the mixture until yeast is dissolved. Let yeast stand until foamy, about 10 minutes. In a food processor, combine flour and salt, pulse three to four times. Add yeast mixture and olive oil. Pulse until the dough comes together, adding more flour if needed. Dough needs to be smooth, not tacky when squeezed. Transfer to with flour dusted work surface; knead five to six turns into a ball.2. Brush the inside of a medium bowl with a little bit of olive oil, and place the dough in the bowl. Cover tightly with plastic wrap, and place into a warm spot until doubled in size, ca. 45 minutes.3. Remove platic wrap, press your fist into the center of the dough to puch it down. Fold the dough back onto itself about five times. Turn dough over, folded side down, cover with plastic wrap, and return to warm spot for a second rising, about 30 minutes.4. Lightly flour a clean surface, place the dough on top, pat into a flattened circle, then using your fingers and begin to flatten and push the dough evenly out from the center.5. Sprinkle cornmeal all over the surface of a pizza peel. Lift the dough off the surface, and center it on top of your fists. Carefully begin to rotate and stretch the dough until the dough is several inches larger. Make sure that the dough does not get too thin or tear in the center. 6. Arrange the pizza dough on top of the cornmeal dusted pizza peel. Drizzle olive oil over dough. Cut or slice your vegetables into bite sized pieces. Arrange them over them over the pizza, then crumble cheese over it.7. Lift the pizza peel and slide pizza onto hot pizza stone. Bake until the crust turns golden brown and crisp on the edges, about 15-18 minutes. 8. Add fresh basil leaves, and drizzle red balsamic glaze over. (optional) Serve immediately.
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