Mediterranean Pizza

Mediterranean Pizza


For the pizza dough

  • 1 1/2 cups (355 ml) warm water (105°F-115°F)

  • 1 package (2 1/4 teaspoons) active dry yeast

  • 3 3/4 cups (490g) bread flour

  • 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)

  • 2 teaspoons kosher salt

  • 1 teaspoon sugar

For making the pizza and toppings

  • Extra virgin olive oil

  • Cornmeal (to help slide the pizza onto the pizza stone)

  • Tomato sauce (smooth or pureed)

  • Firm mozzarella cheese, grated

  • Fresh soft mozzarella cheese, separated into small clumps

  • Fontina cheese, grated

  • Parmesan cheese, grated

  • Mushrooms, very thinly sliced if raw, otherwise first sautéed

  • Bell peppers, stems and seeds removed, very thinly sliced

  • Sliced black olives

  • Chopped fresh basil

  • Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven


1. In large bowl, mix first 4 ingredients.

2. Mix water and oil; add to flour mixture

3. Turn onto floured surface; knead for 2 minutes.

4. Place in a greased bowl; turning to grease top.

5. Cover and let rise for 20 minutes.

6. Punch down; place on 12in, greased pizza pan.

7. Pat into a circle.

8. Place any toppings on top as preference (olives, basil, bell peppers etc).

9. Sprinkle with 1/2 cup of mozzarella; 1/2 cup of fontina jack, and 1/2 cup of parmesan.

10. Bake at 400* for 20 minutes or until light brown.

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