Mediterranean Veggie Pizza
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!
Servings:4 servings
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.
Notes
Add a drizzle of balsamic vinegar to take this to the next level!
Nutrition
Calories: 778 kcal, Carbohydrates: 115 g, Protein: 18 g, Fat: 27 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 5 mg, Sodium: 968 mg, Potassium: 310 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 167 IU, Vitamin C: 10 mg, Calcium: 37 mg, Iron: 7 mg
