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Mediterranean Pizza
  • Prep
    45 min
  • Total
    60 min
  • Servings

Mediterranean Pizza


Dough (see note)

  • 360 mL (1½ cups) warm water
  • 20 mL (4 tsp) sugar
  • 15 mL (1 tbsp) active dry yeast
  • 60 mL (4 tbsp) olive oil
  • 10 mL (2 tsp) sea salt
  • 875 mL (3½ cups) all-purpose flour 



For the dough

  1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. Add an additional 250 mL (1 cup) of flour and knead to incorporate. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rest for 90 minutes at room temperature. Divide the dough into 4 balls.

For the pizza

  1. Preheat oven to 230 °C (450 °F) with the rack in the top position. 
  2. Roll out a ball of dough into a 40-cm circle. Top with tomatoes, olives, anchovies, pepper strips, oregano and sliced garlic. Sprinkle generously with Mozzarella and goat cheese.
  3. Bake for 20 minutes and serve.


For a quick and easy way to prepare this recipe, use store-bought pizza dough.