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Mediterranean Pizza | In The Kitchen with Vesna

Mediterranean Pizza

by | Sep 9, 2022

This is one my favorites pizzas to enjoy on a cold night sitting next to a crackling fire with a glass of Chateauneuf du Pape, a flavorful full-bodied red wine.

Yields6 Servings
 12 oz pizza dough, homemade or store prepared at room temperature
 1 cup Arrabbiata sauce, its a spicy red sauce (you can use marinara sauce and add 1⁄4 teaspoon of red pepper flakes to mimic)
 1 cup whole milk ricotta
 ½ cup Parmesan cheese, finely grated
 1 ½ cups finely grated Italian cheese blend
 6 –7 pieces grilled eggplant
 ½ cup marinated artichokes quartered
 ¼ cup jarred roasted peppers sliced into one to two inch pieces
 ¼ cup pitted Kalamata olives sliced in half
 Olive oil
 Fresh ground pepper
1

Preheat oven to 425 degrees and move the rack to the lower third part of the oven.

2

Coat pan with cooking oil spray and stretch the dough to fit the pan.

3

Spread the sauce evenly to the edges then add one tablespoon of ricotta at a time randomly over the sauce, sprinkle the Parmesan and pepper and a drizzle of olive oil.

4

Layer the Italian cheese blend and arrange the grilled eggplant, artichokes, roasted peppers, and olives on the pizza.

5

Bake for 12–15 minutes, let cool for 5 minutes then slice and serve.

MediterraneanPizza1
Category

Ingredients

 12 oz pizza dough, homemade or store prepared at room temperature
 1 cup Arrabbiata sauce, its a spicy red sauce (you can use marinara sauce and add 1⁄4 teaspoon of red pepper flakes to mimic)
 1 cup whole milk ricotta
 ½ cup Parmesan cheese, finely grated
 1 ½ cups finely grated Italian cheese blend
 6 –7 pieces grilled eggplant
 ½ cup marinated artichokes quartered
 ¼ cup jarred roasted peppers sliced into one to two inch pieces
 ¼ cup pitted Kalamata olives sliced in half
 Olive oil
 Fresh ground pepper

Directions

1

Preheat oven to 425 degrees and move the rack to the lower third part of the oven.

2

Coat pan with cooking oil spray and stretch the dough to fit the pan.

3

Spread the sauce evenly to the edges then add one tablespoon of ricotta at a time randomly over the sauce, sprinkle the Parmesan and pepper and a drizzle of olive oil.

4

Layer the Italian cheese blend and arrange the grilled eggplant, artichokes, roasted peppers, and olives on the pizza.

5

Bake for 12–15 minutes, let cool for 5 minutes then slice and serve.

Notes

Mediterranean Pizza
IngredientsDirections