Mediterranean Veggie Pizza

Ingredients

• 1 envelopeFleischmann's® RapidRise yeast
• 250–315 g (2–2½ cups)plain flour, plus extra for kneading
• 6 g (1½ teaspoons)sugar
• 4 g (¾ teaspoon)salt
• 160 ml (⅔ cup)very warm water
• 90 ml (6 tablespoons), dividedoil
• ½ teaspoondried thyme
• ¼ teaspoondried oregano
• ¼ teaspoondried parsley
• 75 g (½ cup)chopped artichoke hearts
• 55 g (⅓ cup)sun-dried tomatoes packed in oil, drained
• 50 g (⅓ cup)Kalamata olives, sliced
• ¼red onion, thinly sliced
• 35 g (¼ cup)crumbled feta cheese
• Optionalfresh basil, cracked black pepper and coarse sea salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Mix the dough

   In a large bowl, combine 125 g (1 cup) of the flour with the yeast, sugar and salt. Pour in the water and 45 ml (3 tablespoons) of the oil, then stir for about 1 minute until blended. Add enough of the remaining flour gradually to make a soft, slightly sticky dough that forms a ball.

3. 3

   Knead and rest

   Knead the dough by hand on a floured surface, adding more flour as needed, until smooth and elastic, about 4 minutes. Leave it to rest for 10 minutes.

4. 4

   Shape and top

   Roll the dough to about 6 mm (¼ inch) thick and transfer it to a lightly greased baking sheet. Brush with the remaining 45 ml (3 tablespoons) of oil and sprinkle with the dried herbs. Arrange the artichokes, sun-dried tomatoes, onion and olives on top.

5. 5

   Bake the pizza

   Bake on the lowest oven rack for about 15 minutes, until the dough is cooked through. For a more browned crust, bake for the first 12 minutes, then switch to the grill for the final 2–3 minutes, watching closely to prevent burning.

6. 6

   Finish and serve

   Top with fresh basil, salt, pepper and feta, then serve immediately.

What is Mediterranean veggie pizza?

This is a homemade yeasted pizza topped with a mix of ingredients commonly associated with Mediterranean cooking, including olives, artichokes, tomatoes and feta. Its flavours are salty, savoury and tangy, with herbs seasoning the oil-brushed dough.

The method uses a simple, relatively quick dough rather than a long-fermented base. A low oven rack helps the bottom cook while the toppings warm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 778 calories, 18g protein, 115g carbs, 27g fat.

The dough supplies most of the carbohydrates, while the oil contributes much of the fat. Feta adds some protein, with smaller amounts from the flour and other toppings. Serve a slice with salad or extra vegetables to balance the meal with fresh produce.

Getting the dough right

Flour: Add it gradually after mixing the first cup with the yeast and other dry ingredients. The dough should feel soft and slightly sticky, not stiff; the exact amount needed depends on how it comes together.

Kneading: Work the dough for about 4 minutes, using just enough extra flour to keep it manageable. Stop when it feels smooth and elastic, then give it the full 10-minute rest before rolling.

Balancing the toppings

Oil-packed tomatoes: Drain them before topping the pizza so excess oil does not weigh down the dough. Their concentrated flavour works well alongside the milder artichokes.

Olives and feta: Both bring plenty of savoury, salty flavour. Add the feta after baking as directed, and taste before adding extra salt at the table.

Browning the base

Rack position: Bake on the lowest rack so the underside has a chance to cook through as the toppings heat. The dough is ready when it is cooked through, rather than merely coloured on top.

Grill finish: The optional final 2–3 minutes under the grill can brown the crust quickly. Keep the pizza in view throughout, as the edges can go from browned to burnt in a short time.

How to serve it

Main course: Serve warm in larger slices, with a green salad or simply dressed vegetables alongside. This adds freshness without competing with the punchy toppings.

Appetiser: Cut the pizza into smaller pieces and serve soon after it comes out of the oven. Add basil at the end for a fresh, aromatic finish.

Timing and preparation

The dough needs only a brief rest, so prepare the toppings while it rests. Drain and slice the toppings before shaping the base to keep the assembly straightforward.

The recipe gives about 50 minutes in total, including baking. Since the dough is rolled thin, keep an eye on it towards the end of the bake.

Recipe notes & tips

• Drain the sun-dried tomatoes well before adding them to the dough.
• Add the remaining flour gradually and stop once the dough is soft and slightly sticky.
• Use only enough extra flour during kneading to keep the dough from sticking.
• Let the dough rest for the full 10 minutes before rolling it out.
• Watch carefully if you use the grill for the final 2–3 minutes.
• Add the feta and fresh basil after baking, as directed.

Variations

• Add spinach: Scatter a small handful of fresh spinach over the toppings before baking.
• Change the herbs: Use a different combination of the dried herbs listed to suit your taste.
• Add roasted pepper: Slice roasted pepper and arrange it with the other vegetables.
• Make it spicier: Add a pinch of chilli flakes with the toppings.
• Finish with lemon: Add a little finely grated lemon zest with the basil after baking.

Common mistakes to avoid

• Adding all the flour at once: Add it gradually so the dough does not become too firm.
• Making the dough too dry: Keep it slightly sticky and use only a little extra flour while kneading.
• Skipping the rest: Leave the dough for 10 minutes so it is easier to roll.
• Using undrained tomatoes: Drain them first to avoid adding excess oil to the topping.
• Over-grilling: Stay close and check the crust frequently during the final 2–3 minutes.
• Salting before tasting: Olives and feta are already salty, so check the finished pizza before adding more.

How to store

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in an oven until hot, or warm slices in a frying pan to help the base crisp up again.

Frequently asked questions