I’m excited to share with you a delicious Mediterranean pizza — perfect for a flavorful, veggie-forward meal.
Why You’ll Love This Recipe
I love this pizza because it brings together the fresh, vibrant flavors of the Mediterranean — tangy olives, creamy cheeses, sweet peppers and sun-dried tomatoes — all melted over a crisp crust. It’s easy to assemble (especially with store-bought dough), satisfying and versatile, and makes a great weeknight dinner that feels a little special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup (≈ 120 ml) pizza sauce (or tomato sauce of your choice)
1 1/2 cups (≈ 150 g) grated mozzarella cheese
1/4 cup (about 25–30 g) red onion, thinly sliced
1/4 cup (about 35–40 g) pitted Kalamata olives, halved
1/3 cup (about 30–35 g) sun-dried tomatoes, sliced
1/2 red pepper, thinly sliced
1 teaspoon dried oregano
1/2 cup (≈ 75–80 g) crumbled feta cheese (cow or goat milk)
Salt and pepper, to taste
1 tablespoon olive oil
Fresh basil leaves (optional — for topping after baking)
Directions
Preheat the oven to 525 °F (≈ 275 °C). Place a pizza pan (or baking tray) inside to preheat for about 5 minutes so it’s hot. Lightly brush the pan with a little olive oil.
Prepare the pizza dough according to package instructions. On a lightly floured surface (or parchment paper), stretch or roll out the dough into a roughly 12–13 inch (≈ 30–33 cm) circle, leaving a slightly raised edge for the crust.
Carefully transfer the dough onto the hot pizza pan (or baking tray).
Spread the pizza sauce over the center of the dough using the back of a spoon, leaving about a 1-inch (≈ 2.5 cm) border around the edge.
Sprinkle the grated mozzarella evenly over the sauce.
Layer on the toppings: red onion slices, halved Kalamata olives, sliced sun-dried tomatoes, red pepper slices, then sprinkle dried oregano, a pinch of salt and pepper. Finally, scatter the crumbled feta over the pizza.
Brush the exposed crust edge lightly with olive oil.
Bake for approximately 10–12 minutes — until the crust is golden and the cheese is melted and bubbly.
Remove from oven and let the pizza cool for a few minutes. If using, top with fresh basil. Slice the pizza into 6–8 pieces and serve.
Servings and timing
This recipe yields one 12–13 inch pizza — about 6 to 8 slices. It’s ideal for 2–4 people, depending on appetite and whether you serve sides. The total time from start to finish is around 25 minutes (about 15 minutes prep, 10 minutes baking).
Variations
Add a protein for more substance: grilled chicken, shrimp, or even chickpeas would make the pizza more filling.
Mix up or swap vegetables: consider using artichoke hearts, zucchini, spinach, roasted mushrooms, or caramelized onions.
Change up the cheeses: swap feta for goat cheese or Parmesan, or combine multiple cheeses for more depth.
After baking, finish with extra touches: a drizzle of olive oil, a handful of fresh arugula or spinach, a swirl of pesto or balsamic glaze — all add extra Mediterranean flair.
Storage/Reheating
Store leftover slices in an airtight container in the fridge for up to 2 days. For longer storage, wrap individual slices and freeze (up to 2 months).
To reheat from refrigerated: preheat oven to 375 °F (≈ 190 °C) and bake 5–6 minutes until warmed through.
To reheat from frozen: bake 8–10 minutes until heated and crispy.
FAQs
How can I make this pizza gluten-free?
I can use a gluten-free pizza dough or a cauliflower-based crust instead of regular dough. The rest of the toppings and method remain the same.
What’s the secret to getting a crispy, non-soggy crust?
I make sure the oven and pizza pan are preheated so that the crust starts cooking immediately. I also roll the dough thin and avoid overloading it with very moist toppings. Brushing the crust with olive oil helps it bake crisp and golden.
Can I prepare parts of this pizza ahead of time?
Yes — I can buy (or make) the dough ahead, pre-slice the vegetables and olives, and crumble the feta in advance. Then when ready, I assemble and bake for best freshness and texture.
Can I skip the tomato-based sauce?
Absolutely. Instead of tomato sauce I could brush the dough with olive oil (and maybe garlic), or use a light pesto or hummus base — the result would still capture a Mediterranean-style flavor.
What else can I top the pizza with for more flavor or crunch?
I like adding roasted zucchini, arugula, spinach, artichoke hearts, pine nuts, or a drizzle of balsamic glaze or pesto after baking for extra flavor layers and texture variety.
Conclusion
This Mediterranean pizza is a go-to when I want a simple yet flavorful, veggie-rich meal that feels a little gourmet but isn’t complicated. It’s flexible, satisfying, and always hits the spot — and I hope I enjoy making (and eating) it just as much as you would.
A flavorful veggie-packed pizza inspired by Mediterranean ingredients like olives, feta, sun-dried tomatoes, and herbs, all baked to perfection over a crispy crust.
