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Mediterranean Veggie Pizza

Mediterranean Veggie Pizza

Experience a vibrant explosion of Mediterranean flavors with this crispy and chewy veggie pizza topped with olives, feta, and roasted vegetables.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

Pizza Base
  • 1 pound pizza dough (store-bought or homemade)
Sauce and Cheese
  • 1/2 cup pizza sauce or 2 tablespoons extra virgin olive oil Olive oil can be used for a lighter version.
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese Use brine-packed feta for best results.
Toppings
  • 1/2 cup cherry tomatoes, halved Slice thinly to reduce moisture.
  • 1/4 cup Kalamata olives, pitted and sliced Preferred for their briny flavor.
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup canned artichoke hearts, drained and chopped Pat dry to prevent sogginess.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional) Add for extra heat.
  • 1 cup fresh baby spinach or arugula for topping Add after baking for best texture.
  • Fresh basil leaves for garnish

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C). If you are using a pizza stone, place it in the oven while it preheats.
  2. Lightly dust a clean surface with flour and stretch your pizza dough into a 12-inch circle.
  3. Transfer the dough to a piece of parchment paper or a greased pizza pan. Wash and slice all your vegetables so they are ready for quick assembly.
Cooking
  1. Spread the pizza sauce or olive oil evenly over the dough, leaving a small border for the crust.
  2. Sprinkle the mozzarella cheese across the base and distribute the cherry tomatoes, red onion, artichoke hearts, and Kalamata olives evenly.
  3. Top with the crumbled feta cheese and sprinkle the dried oregano over the entire pizza.
  4. Carefully slide the pizza into the oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly charred.
Plating
  1. Remove the pizza from the oven and let it sit for two minutes.
  2. Scatter the fresh baby spinach or arugula over the top.
  3. Garnish with fresh basil and red pepper flakes if you like a bit of heat.
  4. Slice into eight wedges and serve immediately while the crust is at its peak crispness.

Notes

For the best results, use a high-quality feta cheese stored in brine. If you want an extra-crispy crust, pre-bake the dough for 3 minutes before topping. Always pat vegetables dry to prevent a soggy pizza.
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