Easy Mediterranean Pizza Recipes

MEDITERRANEAN PIZZA RECIPE

Steps:

• Preheat the oven to 450°F. IF you're using a pizza stone, place it in the oven.
• On a baking sheet or a pizza peel, roll out the pizza dough to 12 inches.
• Spread olive oil on the dough and sprinkle salt, thyme, black pepper and dried basil on the pizza dough.
• Top the pizza dough with artichoke hearts, sun-dried tomatoes, olives, red onion and fresh mozzarella.
• Transfer the pizza onto the pizza stone (if using) and bake in the oven for about 12 to 15 minutes until cheese is melted and bubbly and the dough is crispy on the edges.
• Top with fresh tomatoes and chopped parsley.
• Serve immediately.

EASY MEDITERRANEAN PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Brush pizza shell with olive oil.
• Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
• Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
• Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
• Allow to cool for 5 minutes before slicing.

MEDITERRANEAN PIZZA

Steps:

• Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush the dough lightly with reserved marinade., Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. , Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.

MEDITERRANEAN PIZZA

Steps:

• Preheat the oven to 220°C (200°C fan) gas mark 7. In a large bowl mix together the flours, water, yeast, oil and salt until well combined then turn onto a lightly floured surface and knead until smooth and springy, about 8-10 minutes. Return to the bowl, cover and leave to rise somewhere warm until doubled in size, about 1 hour.
• Add the chopped aubergine, courgettes and peppers to a large roasting tray. Drizzle with the 2tbsp olive oil, season with salt and pepper and roast until golden brown and cooked through, 40-45 minutes. Turn halfway through cooking.
• In a small bowl, mix together the passata, tomato puree, sundried tomato paste and oregano and season with salt and pepper. Set aside.
• In a food processor, add the basil, pine nuts, parmesan, olive oil, garlic and lemon juice and season with salt and pepper. Pulse until combined but not completely smooth. Set aside.
• Preheat the oven to 220°C (200°C fan) gas mark 7. Divide the risen dough in half. On a lightly floured surface roll each half into a roughly 25cm circle then transfer to two flat baking trays. Divide the tomato sauce between them then spread out with the back of a spoon, leaving a 1cm border.
• Top with the roasted vegetables and the mozzarella then bake for 15 minutes, until golden brown and crisp. Serve with the pesto drizzled on top.

MEDITERRANEAN FLATBREAD PIZZA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
• Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
• Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
• Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

MEDITERRANEAN PIZZA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 400 degrees F.
• Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.

MEDITERRANEAN PIZZA

Steps:

• Heat oven to 400°F. Combine first 4 ingredients; spread onto pizza crust. Top with olives and tomatoes. Bake 20 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with basil. Substitute: Substitute ¼ cup chopped roasted red peppers for the tomatoes.

MINI MEDITERRANEAN PIZZA

Steps:

• Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes., Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at 400° until cheeses are melted, 4-6 minutes.

MEDITERRANEAN PIZZA

Steps:

• Preheat oven to 350.
• Spread the breads with the pesto.
• Top with desired amounts of black olives, red onion, tomatoes, and feta cheese.
• Lastly, cover with mozzarella.
• Bake for 10 minutes, or until cheese is melted.
• Note: You can substitute the sun dried tomatoes with fresh, diced tomatoes if you prefer.

QUICK AND EASY MEXICAN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
• Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 8 minutes.

SHORTCUT MEDITERRANEAN PIZZA

Steps:

• Heat oven to 450°F. On ungreased cookie sheet, place pizza crust.
• Sprinkle 1 cup of the cheese over crust. Top with remaining ingredients except basil. Sprinkle with remaining 1/2 cup cheese and the basil.
• Bake about 10 minutes or until cheese is melted. Cut into wedges to serve.