Go Back
Mediterranean Pizza Recipe
Ash Tyrrell

Mediterranean Pizza Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.