Mediterranean pizza with feta

Mediterranean Pizza with Pesto sauce


Ingredients for 1 large Mediterranean pizza:
3 cups good quality white flour,
1 portion dry yeast,
1 cup warm water,
1 teaspoon salt,
1 teaspoon sugar,
1/2 cup whole wheat flour (for rolling the dough),
oil for greasing the pizza pan.
2 Tbsp. pesto sauce,
1/2 cup large green olives, sliced,
3 oz. sliced artichoke hearts,
2 oz. sliced sun-dried tomato,
1/4 thinly sliced red onion,
1 cup shredded mozzarella and feta cheese
(or ricotta cheese).


1. Mix together the yeast and warm water and let it sit for 10 minutes.

2. 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.

3. Cover the dough with cling wrap and leave it in a warm place for at least 2-3 hours to proof. You can, also, refrigerate the dough, and keep it there for a few days until you need it. The pizza dough tastes better if it have been fermented slowly for longer time.

4. Shape the dough in a ball and stretch it with a rolling pin over the whole wheat flour.

5. 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.

6. Since the Mediterranean Pizza does not rely on the mozzarella cheese for its taste, you don't need to use a lot of it.

7. Bake the pizza in a preheated oven at 400 F for about 12 minutes, if possible, over a preheated pizza stone.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments | Food Articles

Mediterranean Pizza Recipe | Copyright ©