Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the cooked domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the cooked-pro domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the health-check domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121
Mediterranean Pizza | In The Kitchen with Vesna

Print Options:

Mediterranean Pizza

Yields6 Servings

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.

 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.

Nutrition Facts

6 servings

Serving size