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For 1 large Mediterranean Pizza: 3 cups flour, 1 portion dry yeast, 1 cup warm water, 1 teaspoon salt, 1 teaspoon sugar, 1/2 cup whole wheat flour for rolling, oil for greasing the pizza pan. Toppings: pesto sauce, large green olives, artichoke, sun-dried tomato, thinly sliced onion, mozzarella and feta cheese (or ricotta).
Recipe: Mix together the yeast and warm water and let it sit for 10 minutes. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using), add the yeast and knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 20-30 minutes to proof. Shape the dough in a ball and roll it with a rolling pin over the whole wheat flour. Spread 3 spoons of pesto sauce over the pizza, apply the other toppings and the crumbled feta cheese, and sprinkle lightly with mozzarella on top.
Since the Mediterranean Pizza does not rely on the mozzarella cheese for its taste, you don't need to use a lot of it. Bake the pizza in a preheated oven at 400 F for about 12 minutes.
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