Mediterranean Veggie Pizza

4 from 1 vote

This light and boldly flavored Mediterranean Veggie Pizza is healthy (and vegetarian!) and works well as a main dish or even an appetizer and comes together in about 40 minutes!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Author: Tiffany Azure

Ingredients

1 envelope Fleischmann's® RapidRise Yeast
2- 2 ½ cup flour
1 ½ teaspoons sugar
¾ teaspoon salt
⅔ cup very warm water
6 tablespoons oil divided
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried parsley
½ cup chopped artichoke hearts
⅓ cup sun dried tomatoes packed in oil drained
⅓ cup kalamata olives sliced
¼ red onion thinly sliced
¼ cup crumbled feta cheese
optional toppings: fresh basil, cracked black pepper, coarse sea salt

Instructions

Preheat oven to 425 degrees.
Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add water and 3 tablespoons oil and stir for about 1 minute or until well blended. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Knead by hand on a floured surface, adding additional flour as necessary, until smooth and elastic, about 4 minutes. Let dough rest at this point for 10 minutes.
Roll dough out to about 1/4 inch thickness and transfer to a lightly greased baking sheet. Brush with remaining 3 tablespoons olive oil, sprinkle with dried herbs. Top with artichokes, sun dried tomatoes, onions, and olives.
Bake on lowest rack for about 15 minutes until dough is cooked through. I like to BAKE for the first 12 minutes, then switch to BROIL for the last 2-3 minutes to get a nicely browned crust. (Just watch closely so it doesn't burn)
Top with fresh basil, salt, pepper, and feta cheese. Serve immediately.

Video

Notes

Add a drizzle of balsamic vinegar to take this to the next level!

Nutrition