Gourmet Mediterranean Pizza Recipes

GOURMET HOMEMADE PIZZA

Steps:

• In a large bowl (dough will rise considerably!), combine all the dough ingredients and stir well, until smooth. It will be stiff, but be sure all the flour is incorporated. Cover the bowl and let stand at room temperature approximately 18-24 hours. Doing this the night before is best.
• Using a silicone bowl scraper, scrape the dough onto a well floured surface. It will seem very loose and sticky at this point still. That's normal. Generously dust the top of the dough with some flour, then use the bowl scraper or a bench scraper to roll the dough around a bit in the flour on the work surface, to coat thinly. You will find it should quickly become workable and no longer sticky. Divide the dough into two equal pieces (or four, for mini pizzas). Shape each piece into a ball, then cover with a clean towel and let rest for 1 hour.
• Prepare your oven: Place your pizza stone into the cold oven on a rack in the lower third of the oven. I like to remove any top rack at this point, too, just to not have that obstacle when transferring the pizza into and out of the oven. Preheat oven to the highest setting, typically 500F. Let the oven preheat while your dough rests.
• Prepare your sauce: If you are making your own pizza sauce, prepare that when the dough is resting as well. Using a fine mesh strainer, drain the juice from the canned tomatoes, then gently squeeze the tomatoes to let some of the juice inside the tomatoes drain off as well. Place the tomatoes into a food processor, with the garlic, olive oil, spices and a generous pinch of salt. Pulse a few times, to break it up, but not so much that it is completely smooth. A few small pieces of tomato visible is about right. Set aside.
• Dust a sheet of parchment paper with flour or cornmeal. Take a ball of dough and gently stretch it out a bit. Place it on your prepared parchment and gently, using just your fingertips so you don't deflate the dough too much, press and stretch outward to shape the pizza and make it bigger. If it seems to not be enlarging much, lift it up by the outside edge and let it hang in the air. The weight of the dough will stretch it out. Rotate around the edge and let it stretch in the same way. Return the dough to the parchment and finish stretching and shaping. If you like a thin crust pizza, your dough will need to be quite thin. Leave the outside edges thicker, for the lovely bubbly edge crust.
• Spread the pizza sauce on the dough. Place 2-3 slices of prosciutto onto the pizza. I like to twist it a bit so it doesn't lay flat on the sauce. This helps to get some lovely, crisp prosciutto as it bakes. Scatter some goat cheese on top, then some shredded mozzarella (not too much, just enough to fill in here and there).
• Bake your pizza:
• Trim the parchment paper close to your pizza, so there is little excess that might scorch in the hot oven. Using a pizza peel, transfer your pizza on top of the parchment paper and onto the hot pizza stone. Allow to bake 7-8 minutes. If you like, you can very carefully pull the parchment paper out from under the pizza at this point. Allow the pizza to continue baking until the crust underneath has some good colour, the topping are bubbly and the top edges of the crust are quite dark in spots. Remove pizza to a cutting board and allow to rest a couple of minutes. Top with fresh arugula to serve.

31 BEST MEDITERRANEAN PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

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.

HOMEMADE MEDITERRANEAN PIZZA WITH PESTO SAUCE

Steps:

• Add the ground lamb with spices in a medium-size bowl. Mix until thoroughly combined.
• Roll into small balls about 3/4 of an inch around.
• Heat a cast iron skillet over medium-high heat and when hot add the olive oil. Place the lamb meatballs in the skillet giving space between them.
• Cook for about 4 minutes turning them a couple of times until they are browned.
• Remove from the pan and set aside for adding to the pizza.
• Preheat the oven to its hottest setting - 550°F is preferred (or as hot as your oven will go) and place a pizza stone in the oven to preheat as well.
• On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.
• Place the pizza dough on a piece of parchment paper.
• Spoon on the pesto sauce to the rolled-out dough and smear around leaving one inch of the outer crust free of sauce.
• Add the lamb meatballs, sundried tomatoes, olives, and cheeses.
• Remove the pizza stones from the oven. Carefully place the parchment paper with the pizza onto the stone.
• Baked in the oven for 10-15 minutes or until the crust and cheeses are both golden brown.
• Remove from the oven and add the spinach. Slice and serve.

MEDITERRANEAN PIZZA

Steps:

• Place eggplant in a microwave-safe bowl with water and salt. Cover and microwave on High for 5 minutes or until tender; drain and set aside.
• Spread pizza crust with pesto, then top with eggplant, cheese and pine nuts. Grill over indirect heat for about 10 minutes or until cheese is melted and crust is crisp; top with basil.

MEDITERRANEAN PIZZA

Steps:

• Place oven rack on second from the bottom rung.
• Preheat oven to 475ƒ.
• Take out your pizza stone or pizza pan.
• Soak the dry sundried tomatoes in boiling hot water for 5 min, drain and coarsely chop (if using Sun dried in oil just drain well & chop) Saute the onion in the 3/4 tsp of oil for 3 minutes. Add the chopped peppers for another 2 minutes
• If your pizza is unbaked prick it with a fork and place on pizza stone or pan- bake for 5 minutes at 475, remove from oven. If you are using a Boboli or other baked ready crust it is ready to build your pizza. When your crust is ready evenly distribute the Sundried tomatoes on the shell , then the sauted onions green pepper , add capers. olives and top with the crumbled feta, If using anchovies (I recommend you do) place them so you have an anchovy per slice. Decorate with sliced olives some pimento or what ever you have on hand
• Bake until the edges are brown and the Feta is soft and browning apprx 20 min - but watch it!

GOURMET MEDITERRANEAN PIZZA

Steps:

• Heat oven to 375 deg.
• F.
• Lightly oil a flan or quiche dish.
• Squeeze excess juice from grated potatoes and combine with flour in a bowl.
• Add eggs, Parmesan cheese, parsley, and pepper to taste, and mix in well.
• Press potato mixture into prepared dish, and bake in pre-heated oven for 15 to 20 minutes, until egg has started to set.
• Meanwhile, heat olive oil in a pan and lightly saute mushrooms, eggplant, zucchini, red pepper and onion.
• Remove pizza base from oven, and top with eggplant mixture, followed by remaining ingredients.
• Place in oven for a further 15 to 20 minutes, or until potato base is set and the topping is golden.
• Serve with a freshly tossed, green salad.