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Mediterranean Veggie Pizza | lecremedelacrumb.com

Mediterranean Veggie Pizza

Author Tiffany


  • 1 envelope Fleischmann's® RapidRise Yeast
  • 2- 2 1/2 cup flour
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water
  • 6 tablespoons oil divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/2 cup chopped artichoke hearts
  • 1/3 cup sun dried tomatoes packed in oil, drained
  • 1/3 cup kalamata olives, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • optional toppings: fresh basil, cracked black pepper, coarse sea salt


  • 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 sheetBrush 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.