Mediterranean Pizza

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Hello Ani

This is a delicious homemade pizza with lots of Mediterranean toppings. It is the ultimate dinner that the whole family will devour!

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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.

Nutrition

COURSE: Main Course

CUISINE: American, Italian, Mediterranean

KEYWORD: Margherita Pizza, Mediterranean Pizza, Pizza, Pizza dough recipe

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