Mediterranean Pizza Recipe | Fresh Veggie & Feta Flavor Burst
I recently baked this Mediterranean Pizza and the result was one of my favorite pizza nights ever. The crust turned out soft and chewy, the flavors of olives, tomatoes, and feta danced together, and the arugula added a fresh, peppery pop.
Every bite felt vibrant—like I’d captured sunshine in dough. I appreciate how quickly it came together, yet felt special and flavorful. If you love bold flavors, you can also enjoy this spicy chicken and pickled jalapeno pizza recipe for another exciting twist.
Ingredients Section
Here are the ingredients I used, along with why they matter and little tips I learned.
- 1 recipe beer pizza dough — gives a lightly yeasted, airy base. Pro tip: If making from scratch, let it rise enough so it’s not dense.
- ¾ cup pizza sauce — adds tomato depth. Choose one with little-to-no added sugar.
- 1 cup shredded mozzarella cheese — melts well and gives that classic cheesy pull. Fresh mozzarella or high-moisture shredded food gives better texture.
- 3 tablespoons sliced black olives — contribute briny, salty flavor. Pit first so eating is easy.
- ¾ cup thinly sliced red onion — gives mild sharpness and crunch. Slice thin to avoid overpowering.
- 2 medium tomatoes, thinly sliced — juicy and bright. Remove seeds if very watery.
- 1 garlic clove, minced — adds aromatic bite. Fresh garlic beats powdered.
- ¾ cup feta cheese — adds creamy tang that balances mozzarella. Crumble by hand so it scatters evenly.
- ¼ cup olive oil — used for crust and seasoning. Good extra virgin oil elevates flavor.
- 1 teaspoon dried oregano — Mediterranean flavor anchor. Dried gives consistency.
- ½ teaspoon kosher salt — to season. Adjust to taste depending on how salty olives/feta are.
- ¼ teaspoon black pepper — subtle heat. Freshly ground if possible.
- 1 cup arugula — fresh, peppery greens to finish. Adds flavor and contrast.
Note: serves 4 people
Variations
Here are ways I altered the recipe when I felt like mixing things up or accommodating dietary needs:
- Protein boost: Add diced cooked chicken, grilled shrimp, or cooked chickpeas for extra sustenance.
- Sauce variation: Swap the red sauce for pesto or a thin layer of garlic-olive oil, similar to this roasted garlic pesto pizza recipe for a different flavor profile.
- Cheese choices: Try goat cheese or grated parmesan instead of or in addition to feta; vegan cheese works too.
- Greens swap: Use fresh spinach or basil if you prefer a milder leafy flavor.
- Heat & spice: Toss in red pepper flakes or drizzle chili oil if you like a kick.
Credit (yourhomemadehealthy.com)
Cooking Time
- Prep Time: ~ 15 minutes (includes dough prep and slicing toppings)
- Cooking Time: ~ 10-15 minutes
- Total Time: ~ 25 minutes
Equipment you need
- Pizza pan — to bake the pizza and get even base
- Oven (set high, about 500°F / 260°C) — crucial for crisp edges and melted cheese
- Sharp knife — for slicing tomatoes, onions, and garlic cleanly
- Mixing bowls — to combine oil and seasoning, and toss arugula
- Rolling or stretching surface — to shape the dough
How to Make a Mediterranean Pizza Recipe?
Here’s how I made the Mediterranean Pizza step by step.
Preheat oven & par-bake crust
Preheat the oven to 500°F (≈ 260°C). Make the beer pizza dough (or use a good store-bought one) and place it in the oven just long enough—about 3 to 5 minutes—to par-bake. This keeps the crust from getting soggy.
Add sauce and cheeses
Spread a thin layer of pizza sauce over the crust, leaving the edges clean. Cover with shredded mozzarella and sprinkle crumbled feta on top for a tangy Mediterranean twist.
Topping & seasoning
Layer sliced red onion, black olives, tomatoes, and minced garlic over the cheese. Mix olive oil, oregano, salt, and pepper in a small bowl. Brush the mixture around the crust edges and reserve a little to toss with the arugula later.
Bake and finish with greens
Bake for 10-15 minutes, until the cheese melts and the crust turns golden. Top immediately with arugula tossed in the remaining oil-seasoning mix. Slice into 8 pieces and serve hot.
Additional Tips for Making this Recipe Better
- Pat dry juicy tomato slices so they don’t make the pizza watery.
- Let homemade beer dough proof well so it stays light.
- Brush crust edges with seasoning oil for flavor in every bite.
- Avoid piling on too many toppings; it can prevent even cooking.
- Rotate the pizza in the oven if you notice uneven browning.
How to Serve Mediterranean Pizza Recipe?
- Present on a wooden board for a rustic look.
- Garnish with fresh arugula or basil leaves right before serving.
- Drizzle a bit more olive oil for shine and flavor.
- Cut into eight even slices so every piece has a good topping.
- Pair with a simple salad or explore other easy lunch recipes for a complete meal.
Nutritional Information
Per serving (¼ of the pizza, approximate):
- Calories: ~ 565 kcal
- Protein: ~ 19 g
- Carbohydrates: ~ 57 g
- Fat: ~ 30 g
Make Ahead and Storage
Storage
Cool completely before wrapping or placing in an airtight container. Keep in the fridge for up to 4 days.
Freezing
Wrap slices tightly in plastic wrap and foil. Freeze for up to 2–3 months.
Reheating
Reheat in an oven or air fryer until the crust is crisp and the cheese is melted. Thaw frozen slices overnight or bake from frozen with a few extra minutes.
Why You’ll Love This Recipe?
Here’s why this Mediterranean Pizza stands out:
- Flavorful yet balanced: Mozzarella, feta, olives, and fresh veggies create bold but harmonious flavor.
- Quick but impressive: Takes about 25 minutes, yet feels gourmet.
- Customizable: Adjust toppings, cheeses, and crust style easily.
- Bright and fresh: The arugula topping adds a burst of freshness and color.
- Great for sharing: Perfect for casual gatherings or family dinners.
Mediterranean Pizza Recipe
Ingredients
Method
- Preheat the oven to 500°F (≈ 260°C). Make the beer pizza dough (or use a good store-bought one) and place it in the oven just long enough—about 3 to 5 minutes—to par-bake. This keeps the crust from getting soggy.
- Spread a thin layer of pizza sauce over the crust, leaving the edges clean. Cover with shredded mozzarella and sprinkle crumbled feta on top for a tangy Mediterranean twist.
- Layer sliced red onion, black olives, tomatoes, and minced garlic over the cheese. Mix olive oil, oregano, salt, and pepper in a small bowl. Brush the mixture around the crust edges and reserve a little to toss with the arugula later.
- Bake for 10-15 minutes, until the cheese melts and the crust turns golden. Top immediately with arugula tossed in the remaining oil-seasoning mix. Slice into 8 pieces and serve hot.
Notes
- 1 recipe beer pizza dough — gives a lightly yeasted, airy base. Pro tip: If making from scratch, let it rise enough so it’s not dense.
- ¾ cup pizza sauce — adds tomato depth. Choose one with little-to-no added sugar.
- 1 cup shredded mozzarella cheese — melts well and gives that classic cheesy pull. Fresh mozzarella or high-moisture shredded food gives better texture.
- 3 tablespoons sliced black olives — contribute briny, salty flavor. Pit first so eating is easy.
- ¾ cup thinly sliced red onion — gives mild sharpness and crunch. Slice thin to avoid overpowering.
- 2 medium tomatoes, thinly sliced — juicy and bright. Remove seeds if very watery.
- 1 garlic clove, minced — adds aromatic bite. Fresh garlic beats powdered.
- ¾ cup feta cheese — adds creamy tang that balances mozzarella. Crumble by hand so it scatters evenly.
- ¼ cup olive oil — used for crust and seasoning. Good extra virgin oil elevates flavor.
- 1 teaspoon dried oregano — Mediterranean flavor anchor. Dried gives consistency.
- ½ teaspoon kosher salt — to season. Adjust to taste depending on how salty olives/feta are.
- ¼ teaspoon black pepper — subtle heat. Freshly ground if possible.
- 1 cup arugula — fresh, peppery greens to finish. Adds flavor and contrast.
