Mediterranean Pizza
This incredible pizza features two types of cheese (one gooey and one salty), chewy-sweet sweet sun-dried tomatoes, tangy capers, and fiery red pepper flakes! And thanks to store-bought pizza dough, it’s super easy to throw together!
The flavors in this pizza are perfectly balanced. You’ll love the combination of sweet tomatoes (and the sweet oil from the sun-dried tomato jar), salty feta and capers, and milky mozzarella cheese. The sweet, tangy, and creamy elements work perfectly together! And I love store-bought pizza dough for the base; it’s perfectly predictable, and bakes up chewy-crisp and golden brown every time.
This pizza is completely vegetarian, but you can add meat. You don’t need meat on this pizza; it’s truly satisfying just the way it is. That said, if you want to add cooked chicken, that would be amazing. I suggest rotisserie chicken meat because it’s ultra-flavorful. Other meat options that work include pepperoni, prosciutto, and cooked sausage.
This pizza can be a show-stopping appetizer or satisfying main dish. I served this pizza as a main dish with a tossed green salad on the side, but it makes a great appetizer too! Consider this incredible pizza for your next party spread.
You can serve this pizza warm or room temperature. Since there’s no meat on this pizza, you can serve it hot, room temperature, and even chilled! Who doesn’t love cold pizza?!
What should you serve with your pizza? If you’re serving this pizza as a main dish, I suggest adding a mixed green salad or steamed green vegetables (like broccoli or asparagus) on the side.
Mediterranean Pizza
Ingredients
- 1 store-bought pizza dough, 16-22 ounces
- 2 tablespoons prepared basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup sliced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- 2 tablespoons crumbled feta cheese
- 1 tablespoon drained capers
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- Roll the pizza dough into a large circle or rectangle, about 1/4-inch thick. Spread the pesto all over the dough, to within 1/2-inch of the edges.
- Top the pesto with the mozzarella, sun-dried tomatoes, feta, and capers. Drizzle the sun-dried tomato oil over top. Sprinkle the red pepper flakes over top.
- Bake for 12 to 16 minutes, until the crust is golden brown and the cheese melts.