With ingredients like mozzarella and feta cheese, sun-dried tomatoes, and fresh basil, this Mediterranean pizza is sure to be a hit.
I’ve found a new favorite! I can attest that this is a common expression in these parts! Alex, on the other hand, stated this after tasting a slice of this new Mediterranean pizza. This pizza features our best pizza sauce topped with savory feta, peppery basil, briny Kalamata olives, and tangy sundried tomatoes, among other flavors and textures. It’s an homage to the sunny days in Greece and Italy, with tastes that will transport you there. It works as well for a dinner party as it does for a nightly family meal. Here’s the recipe, so keep reading!
Pizza recipes from the Mediterranean
There’s a lot going on in this Mediterranean-style pizza, but the toppings don’t need much labour to get ready. So, what exactly goes into a pizza in the Mediterranean? These are the ingredients you’ll need to create a pie so delicious you’ll want to eat it by the slice:
- Red onion, cut thinly
- Olives, Kalamata
- Dry-packed tomatoes (we like the ones packed in oil)
- Spinach in a sauté
- fresh basil, cut very thinly
- Scrambled feta cheese.
- Crumbled Mozzarella
- Sauce for Pizza Can Be Made Quickly
You can make a fantastic Mediterranean pizza by layering these toppings on top of our finest pizza dough (more on that below). Prepare a Greek salad, or a simple salad with crisp romaine lettuce, juicy tomatoes, and Greek salad dressing.
Use it as a base for pizza sauce.
Our Easy Pizza Sauce, a red sauce influenced by our time in Italy, is the star ingredient in this pie. It’s very easy, but the quality of the tomatoes you use makes all the difference. Some things to remember about the condiment:
- Try using fire-roasted tomatoes (or best quality tomatoes). The sweet aroma of fire-roasted tomatoes is immediately apparent in the canned form of this sauce, making them well worth the search. Use the best quality tomatoes you can locate if not.
- You can do it in under 5 minutes! The tomatoes, garlic clove, olive oil, oregano, and kosher salt may all be blended together in a food processor to produce the sauce. Using this method, you will never need to try another tomato sauce recipe again.
Stone and foil for pizzas
Alex and I have very strict guidelines for creating the best Mediterranean pizza possible:
- For best results, make pizza on a stone. The pizza stone is the secret ingredient that gives Italian pizza its signature crunchy crust and chewy centre. Find out what we think is the greatest pizza stone and how to maintain it.
- Please use a pizza peel. A pizza peel is…what? The pizza is transferred to the heated pizza stone in the oven with the help of a special paddle. You can’t go wrong with either the Standard pizza peel or the Conveyor pizza peel. We recommend spending the extra money on the conveyor model since it makes sliding the pizza onto the stone a breeze.
Pizza Crust Instructions
You can cook a fantastic Mediterranean pizza with a peel and stone in your possession. Preparing the dough takes some work, but the end result is definitely worth it. You’ll need around 15 minutes to create the dough and another 45 minutes for it to rise the day before serving. You can get everything else for the dinner ready while the dough rises. Our top picks for pizza dough are:
- Pizza Crust of the Highest Quality For many years, this has been our go-to recipe for pizza dough. You may knead it by hand, but we use a stand mixer to create it.
- An alternative that yields a thinner dough that can be rolled out, Easy Thin Crust, would also be delicious.
Try this pizza recipe from the Mediterranean.
- 1 hoop of the Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 14 cup of the Best Homemade Pizza Sauce
- Olive oil, 1 teaspoon
- About 1 cup of tightly packed baby spinach leaves
- 500 grammes of red onion slices
- You’ll need 6 Kalamata olives for this.
- Eight oil-preserved sun-dried tomatoes
- 1/4 cup of mozzarella cheese, shredded
- One ounce of feta cheese
- 8 sprigs of new basil
- Salinity of Kosher Salt
- Ingredients for coating the pizza peel with semolina flour or cornmeal
- Prepare the dough for the pizza by following the instructions given in the Best Pizza Dough recipe. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.)
- Pre-heat the oven to 500 degrees Fahrenheit and put a pizza stone inside. OR fire up your pizza oven (here’s the one we use).
- Organize the pizza toppings: Preparing the Five Minute Pizza Sauce is a breeze.
- In order to make the toppings, you should: Olive oil should be heated over medium heat in a small skillet. Cook the spinach for 2 minutes, or until it has wilted but still has a vibrant green colour. Turn off the heat and season with a pinch of salt.
- Make paper-thin slices of the red onion. Olives should be cut in half lengthwise. Sun-dried tomatoes, if they are big, may be chopped up into smaller pieces.
- Into the oven with the pizza: Prepare a pizza peel with cornmeal or semolina flour and place it in the oven when it is hot. (A rimless baking sheet or the back of a rimmed one will suffice in the absence of a pizza peel. But, if you’re serious about making pizza, you need a pizza peel. See How to Stretch Pizza Dough for details on how to shape the dough into a circular. Gently transfer the dough on the pizza peel.
- A thin coating of pizza sauce should be spread over the dough using the back of a spoon. Throw in some shredded mozzarella. Sprinkle feta cheese, olives, sundried tomatoes, red onion, and cooked spinach over the top.
- The pizza stone should be warmed before you place the pizza on it using the pizza peel. The pizza needs around 5 to 7 minutes in the oven to get a lovely browning on the cheese and dough (or 1 minute in a pizza oven).
- Just wait a minute or two for the pizza to cool before topping it with basil (whole leaves, lightly torn, or thinly sliced). Cube the meat and serve it hot.
|Pizza Recipes||click here|