Mediterranean Pizza Recipe Easy

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:

• Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
• In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional Bisquick mix, lightly knead dough 1 minute. Roll out to 15x10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
• Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
• Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

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 PIZZA

Steps:

• Preheat the oven to 500 degrees F. (A lesser temperature will work, as well, with just a little longer cooking time.)
• Roll dough out to form a large round. Brush with olive oil and sprinkle with garlic salt, to taste. Spread half of the mozzarella evenly over the top, then add the rest of the toppings, ending with the other half of the mozzarella, then the feta cheese.
• Bake in the preheated oven for 8 to 12 minutes, or until the crust is baked through and golden brown.

MEDITERRANEAN PESTO PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
• Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

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.