This Mediterranean pizza is loaded with bright, colorful, and fresh ingredients like artichokes, roasted red peppers, green olives, and arugula, all on a homemade crust topped with pesto and mozzarella cheese for a super delicious vegetarian pizza.
This recipe is brought to you by DeLallo Foods
This Pizza Comes Together Fast with Pantry Staples
I’m a big proponent of meals made largely from pantry staples (particularly of the Mediterranean variety). Case in point: My Mediterranean quinoa salad, pasta puttanesca, and Mediterranean tuna pasta, Don’t call me a hoarder, but you can say I’m a pro at having plenty of backups “just in case” there’s a time of need.
This Mediterranean pizza is one delicious way to put a dent in my stockpile. Even though the main ingredients are jarred or canned — artichoke hearts, roasted red peppers, and mellow green olives — this pizza tastes fresh and lively topped with sprigs of lightly dressed arugula.
The soft and supple homemade pizza dough is made from DeLallo’s pizza kit so all you need to add to it is water then give it a quick 30-minute rise. It makes enough dough for two pizzas, so save the extra dough for yet another back-up or double the amount of ingredients and make two pizzas. 😉
Enjoy!
What’s On This Mediterranean Pizza?
The full recipe, with amounts, can be found in the recipe card below.
- DeLallo Italian Pizza Dough Kit — Or use your favorite homemade or store-bought pizza dough. Your local pizza parlor might also sell balls of freshly made pizza dough by the pound.
- DeLallo Simply Pesto Sauce — You can also swap in homemade basil pesto.
- Shredded mozzarella cheese — I use low-moisture rather than fresh to prevent the crust from being soggy.
- Minced garlic — Adds SO much flavor to this Mediterranean pizza!
- DeLallo Quartered Artichoke Hearts in Brine — I don’t use marinated artichokes because I like a clean flavor. You can also use artichokes that you’ve baked or steamed yourself.
- DeLallo Roasted Red Peppers — I love the sweet and smoky flavor these add. You can roast your own red peppers too.
- DeLallo Italian Castelvetrano Pitted Olives — This variety of olive has a meaty texture and almost buttery flavor. You’re welcome to swap in Kalamata olives or another favorite variety.
- DeLallo Private Reserve Extra Virgin Olive Oil — Giving the arugula a light toss in olive oil and gently massaging it makes it easier to pile onto your pizza.
- Red onion — Shallots would also work.
- Grated Parmesan cheese — For more flavor.
- Red pepper flakes — For a little heat.
- Arugula — For freshness and color (you could also use spinach or micro greens).
How to Make Your Own Mediterranean Pizza (+ Step by Step Tips)
- Make the pizza dough. DeLallo’s pizza kit contains Italian OO flour and pre-measured yeast so all you need to add is water, mix it with a fork, then give it a few quick kneads and it’s time to roll. Add a drizzle of olive oil to the mix to soften the dough even more and a drizzle of honey for sweetness.
Heidi’s Tip: The dough should be very shaggy and loose in the bowl before turning it out onto the counter and kneading it to become a softball.
- Cover the bowl with plastic wrap for a quicker rise. After a quick knead, place the rounded dough ball in a lightly greased bowl covered with plastic wrap for a quick 30-minute rise. The wrap holds the heat created by the yeast and keeps the dough supple.
Heidi’s Tip: Place the dough in a heat-proof bowl and set it on the stove’s burner for 15 seconds to warm the dough and jump-start the rise. Or, set the oven to 250°F for 1 minute then turn the oven off. Place the covered bowl in the warmed oven to rise.
- Drain the jarred Mediterranean ingredients well so the pizza doesn’t get soggy. And for even bits of deliciousness, chop them in similar sizes to get more than one flavor in each bite.
- Form the crust into a circle with your fingertips, stretching it gently into the shape you’re looking for. If your dough is feeling resistant and snaps back while shaping, rest it for a few minutes for the gluten to relax, then start shaping it again.
Heidi’s Tip: If you prefer a thicker crust, shape it, top it, then let it sit at room temp for a few minutes before baking for more rise time.
- Add pesto for a lighter bite and built-in flavor. Instead of pizza sauce for the pizza’s base, I really like using the garlic and basil-infused flavor of pesto instead. Drizzle the dough with a little olive oil then spread the pesto on top.
- Layer the mozzarella but don’t go overboard. Next, a layer of melted mozz under the toppings acts like glue to hold them in place. Naturally, I add a few more sprinkles over the toppings for good measure. Just like everyone else, I love a good pizza cheese pull but for this pizza, go easy on the cheese for a healthier bite.
- For the crispest crust bake the pizza on a preheated pizza stone. While not essential, oven-baked pizza is best baked on a hot pizza stone that radiates heat through the crust. Use a pizza peel to move the uncooked pizza to the oven and your pro status goes up another notch. If you don’t have either, bake on a heavy-duty baking sheet dusted with cornmeal so the crust doesn’t stick.
- Add fresh arugula, then spice it up. After baking, toss arugula leaves with a few drops of olive oil and Parmesan cheese, and add to the top of the pie with red pepper flakes, dried oregano, and flaky salt. It’s the finishing touch that makes a difference.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Mediterranean Pizza Recipe
Ingredients
- 1 DeLallo Pizza Dough Kit
- Water
- 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil , divided
- 1 teaspoon honey
- 2-3 tablespoons DeLallo Simply Pesto
- 2 cups shredded mozzarella cheese
- ¾ cup DeLallo Artichoke Quarters , drained and sliced
- ¾ cup DeLallo Roasted Red Peppers , drained and chopped
- ¾ cup DeLallo Pitted Castelvetrano Olives
- 1 clove garlic , minced
- ¼ cup grated Parmesan cheese
- red chile flakes
- flaky salt
- dried oregano
- 1 cup arugula
Instructions
- Prepare the pizza dough according to the kit directions. Add a drizzle of olive oil and honey if desired.
- Knead, then let rise. 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 oven to 450°F. If using a pizza stone, place it in the oven to preheat too.
- Assemble your pizza. 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. 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.
- Garnish and serve. 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
Other Toppings You Can Try
- Use pitted kalamata or black lives instead of green
- Top with canned or fresh mushrooms
- Use fresh red or green peppers instead of roasted red peppers, or try sun-dried tomatoes
- Try topping with salty capers
- Add pine nuts for crunch
- Add some anchovies
- Top with crumbled feta cheese
- Sprinkle with fresh torn basil or snips of rosemary
More Pizza Recipes to Try
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This recipe is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
LornaRN
Delicious! This was my first attempt at making pizza. I bought pre-made dough from Whole Foods which I stretched onto a baking sheet. I was unable to get it to stretch out enough so we had deep dish pizza! I had prepped the toppings while the oven heated so we ended up with a loaded pizza! My husband loved it and wants me to save it in my “Recipes we love” pinterest file!
I did leave off the red peppers as we cannot eat hot items, the red onions as my husband does not like them and the arugula. I love arugula but he doesn’t. The next time I make it, I will put it on my half.
I think I will invest in a pizza stone as it took longer to bake on a baking sheet.
Thank you!
So glad to hear it was a success Lorna! Thanks for the comment and 5 stars!
geri hing
I posted my review previously but needed to add to it. This is the best pizza!!
It is so amazing, I made it for my girlfriend and her sister. After finishing it, she went out to buy the ingredients and made it again. And she and her sister does
not like cooking and rarely cooks. Shocking!!! What was also so surprising,
she said her husband wouldn’t like it because there is no meat. Well, she gave
him a slice to try and he loved it. He wasn’t aware there was no meat.
There are no words….amazing, delicious, thank you for sharing.
I’m glad you all enjoyed Geri!
geri hing
This is the best pizza. Fabulous!! You won’t miss the pepperoni. I would never
guess a veggie pizza would be so delicious. Try it, you won’t be disappointed
Hayley
So happy you enjoyed it, Geri!