Mediterranean Pizza
We’ve been enjoying a lot of homemade pizza recently. The boys LOVE helping me cook. Last time I made pizza I doubled the dough so they could each make their own little pizzas (they prefer cheese pizza) and they had so much fun! I think they also tend to like it better/eat more when they help make it. 🙂 This recipe is an easy one to make, and the dough doesn’t require a lot of time for rising! Simple and delicious!
Makes 1 large pizza (8 slices)
Pizza crust:
1 T. yeast
1 cup warm water
3 cups flour (plus more for surfaces and adding later)
2 T. olive oil
1 t. sugar
1 t. salt
2 t. oregano, or Italian seasoning
Pizza topping:
2 T. olive oil
1 small onion, peeled and diced
2 T. garlic, pressed
1 (4oz.) can mushrooms, drained
3 canned artichoke hearts, separated into small pieces
2 cups cooked chicken, shredded
spaghetti sauce (I use Hunt’s traditional)
3-4 cups mozzarella cheese, shredded
1 roma tomato, sliced
sliced olives, optional (not pictured)
Directions for pizza crust:
Mix yeast with warm water. Let sit 5 min. Add other dough ingredients. Mix with spoon, then knead by hand (or with bread dough mixer) for about 5 min., adding flour as needed until not sticky. Sprinkle flour on clean surface and roll out dough to slightly larger than the size of pizza pan. Lightly sprinkle stone or pizza pan with flour and transfer crust to pan (transfer is easiest if you fold rolled out dough on itself, then unfold onto pan). Tuck edges of dough under then poke entire base of crust all over with fork (to keep it from bubbling up).
Directions for topping:
Spread decent amount of sauce over entire base of crust. Sauté onion, garlic, mushrooms and artichokes in olive oil, then add cooked chicken for last 5 min. Spread on top of sauce. Cover with cheese and top with tomato slices and olives (if desired). Bake at 425 degrees for 15-20 min. Let sit for 5-10 min. before serving.
Crust recipe adapted from https://www.geniuskitchen.com/recipe/easy-no-rise-pizza-crust-169571
We love homemade pizza in our house so thank you for another recipe to try. Long ago we used to use those premade Boboli crust but my family decided they didn’t like it.
I see in the link the recipe was adapted from Genius Kitchen. Genius Kitchen is my favorite go to website for all sorts of recipes. Like you, I adapt the recipes and tweak them to suit my family’s tastes.
I was wondering if you feel led, could you share what you do for your quiet time with the Lord? Do you have a devotional you like to use?
Thanks! I’ll think about that. I need to get better about blogging on different topics. 😉
This pizza looks amazing! Well done!. I usually like to toast my cheese a little bit.
We love making homemade pizza too! My 6 kiddos love to get in the kitchen and help too thanks for sharing this recipe Jill! It looks amazing! Excited to try it soon! My kids like pepperoni and cheese, but my daughter, Sophia likes lots of veggies on hers
Awesome! This pizza has turned out so yummy every time we’ve made it…a new favorite!
Do you know if this will work the same with gluten free flour?
I’m pretty sure it would! 🙂
Hi Jill, Thanks so much for sharing all your wo wonderful recipes. Just curious if I would have to change anything other then the flour if I wanted to make it with whole wheat crust?
Thank you much,
Michelle Iding
Hey Michelle,
It might be a little more dry than using white flour (I saw online it is recommended that you start by using 3/4 cup wheat flour per 1 cup white flour and add a 1-2 tsp. of water) and might take a little longer to bake depending on the type of wheat.
I’ve made this recipe before with half wheat and half white flour and it was great. Ovens, pizza pans and all can make a difference sometimes, so probably good to just pay a little extra attention the first time for good measure. 🙂 Hope you love it!
When I make whole wheat pizza crust I usually use a different recipe altogether…I’ll post that one asap.
-Jill