Mediterranean Pizza
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
12 mins
-
Total Time
57 mins
-
Servings
4
-
Calories
598 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Mediterranean Pizza
Description
The Mediterranean Pizza recipe involves preparing a store-bought or kit pizza dough, optionally enhanced with olive oil and honey during kneading for slight sweetness and richness. After the dough rises and is shaped, a layer of pesto sauce evenly coats the surface, followed by a generous portion of shredded mozzarella cheese. Toppings of artichoke quarters, roasted red peppers, and Castelvetrano olives offer layers of savory and slightly tangy flavors.
Minced garlic and grated Parmesan are added for pungency and saltiness. Baking at a high temperature on a pizza stone or baking sheet ensures a crisp, golden crust and bubbling cheese. After baking, a final touch of red chile flakes, flaky salt, dried oregano, and fresh arugula adds mild heat, seasoning, earthiness, and fresh peppery notes.
This pizza can be served as a flavorful vegetarian main or starter, enjoyed with a salad or a light side. Its combination of Mediterranean ingredients gives it a robust and distinctive character without overwhelming the palate.
Ingredients
- 1 pizza dough kit, brand DeLallo
- water
- 2 tablespoons extra virgin olive oil divided, DeLallo Private Reserve brand
- 1 teaspoon honey
- 2-3 tablespoons pesto sauce DeLallo Simply brand
- 2 cups mozzarella cheese shredded
- ¾ cup artichoke quarters drained and sliced, brand DeLallo
- ¾ cup roasted red pepper drained and chopped, DeLallo brand
- ¾ cup Castelvetrano olives brand DeLallo, pitted
- 1 clove garlic , minced
- ¼ cup Parmesan Cheese grated
- red chile flakes
- salt flaky
- oregano dried
- 1 cup arugula
Instructions
- Prepare the pizza dough according to the kit directions. Add a drizzle of olive oil and honey if desired. Knead the dough for 2-3 minutes then place in a lightly oiled bowl, cover with plastic wrap, and place in a spot away from drafts to rise until at least doubled in size, about 30 minutes to 1 hour. The dough can be refrigerated for up to 3 days where it will slowly rise.
- Preheat the pizza stone (if using) in the oven at 450°F. Bring the dough to room temperature then shape on a pizza peel or baking sheet. Spread the pesto over the dough leaving a ½ inch border for the crust. Sprinkle with 1 ½ cups of the mozzarella then top with the artichoke hearts, roasted bell pepper, olives, and sliced onions. Finish with the rest of the mozzarella, the minced garlic, and 1-2 tablespoons of the Parmesan cheese.
- Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is melted and bubbling. Remove the pizza and sprinkle with red chile flakes, flaky salt, and dried oregano. Toss the arugula with the remaining tablespoon of olive oil, season with kosher salt and freshly ground black pepper and Parmesan cheese then slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 2345mg | 98% |
| Potassium | 122mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 13mg | 14% |
| Calcium | 398mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
