Description
This Mediterranean Pizza combines a flavorful pesto sauce with classic toppings like ham, marinated artichoke hearts, black olives, tomatoes, and a blend of Mozzarella and Feta cheeses. The result is a vibrant, savory pizza perfect for sharing with family and friends, with a golden crust and bubbling cheese baked to perfection.
Ingredients
Scale
Pizza Base
- 1 recipe pizza dough
Sauce
- 3/4 cup prepared pesto sauce (homemade or store-bought)
Cheeses
- 1 1/2 cups Mozzarella cheese, divided
- 3 – 4 ounces Feta cheese, crumbled
Toppings
- 1/2 pound deli sliced ham, chopped
- 1 jar quartered marinated artichoke hearts, drained (7.5 oz.)
- 1 Roma tomato, chopped
- 1 can sliced black olives, drained (2.25 oz.)
Instructions
- Prepare the Dough: If necessary, make the pizza dough according to your preferred recipe’s directions, ensuring it is properly rested and ready for shaping.
- Preheat the Oven: Follow the pizza dough recipe’s instructions to preheat the oven to the required temperature, typically between 450°F and 500°F, and prepare your baking surface or pizza pan as recommended.
- Assemble the Pizza: Spread the pesto sauce evenly over the prepared pizza crust. Sprinkle 1 cup of Mozzarella cheese evenly over the pesto, then distribute the chopped ham, marinated artichoke hearts, chopped Roma tomato, and drained black olives across the surface. Finally, top with the remaining 1/2 cup Mozzarella and crumbled Feta cheese.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake according to the pizza dough recipe directions, generally 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
- Serve: Remove the pizza from the oven, let it cool for a couple of minutes, then slice into 8 pieces and serve hot for the best flavor and texture.
Notes
- You can substitute the deli ham with grilled chicken or keep it vegetarian by omitting the meat.
- Use homemade pesto for a fresher flavor, or store-bought pesto for convenience.
- Make sure to drain the marinated artichoke hearts and olives thoroughly to prevent the pizza from becoming soggy.
- Letting the pizza rest for a few minutes after baking improves cheese setting and slicing.
- For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
