Mediterranean Vegetable Pizza🍖 Main

Name: Mediterranean Vegetable Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 lb pizza dough (homemade or store-bought); 1/2 cup pizza sauce; 1 cup shredded mozzarella cheese; 1 cup baby spinach; 1/2 cup artichoke hearts; 1/4 cup kalamata olives, halved; 1/2 cup cherry or grape tomatoes, halved; 1/4 cup red onion, sliced; 1/4 cup roasted red bell pepper strips; 1/4 cup crumbled feta cheese; 1/4 cup fresh basil, chopped (to garnish)

This Hellenic-style flatbread features an abundance of leafy greens, marinated hearts, briny black olives, and wonderfully zesty sheep's milk cheese. A tasty vegetarian choice for your weekly pie dinner!

By Sarah Chen, Home Cook Enthusiast

Prep: 20 minCook: 15 minServes: 8

vegetarian mediterranean pizza meatless

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There's something deeply satisfying about a pizza that celebrates the sun-drenched flavors of the Mediterranean. This isn't your typical pepperoni pie—instead, you're layering on marinated artichoke hearts, briny kalamata olives, and peppery fresh spinach, all crowned with tangy feta that gets wonderfully creamy in the oven's heat. It's the kind of meal that feels both indulgent and virtuous at the same time, perfect for a Friday night when you want something special but don't want to spend hours in the kitchen.

The key to success here is managing your moisture levels. Since you're working with several wet ingredients like artichokes and tomatoes, be sure to pat them dry with a paper towel before adding them to your pizza. This prevents a soggy crust and ensures everything gets beautifully caramelized. Also, don't skip preheating that pizza stone if you have one—the intense bottom heat is what gives you that coveted crispy-chewy crust that rivals your favorite pizzeria.

Feel free to make this recipe your own by swapping in whatever Mediterranean vegetables you love. Sun-dried tomatoes would add an intense, sweet-tart punch, while a handful of pine nuts scattered on top before baking brings delightful crunch. For a heartier version, consider adding chickpeas or white beans. You can even drizzle the finished pizza with a bit of quality olive oil and a squeeze of lemon juice for extra brightness.

Ingredients

1 lb pizza dough (homemade or store-bought)
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup baby spinach
1/2 cup artichoke hearts
1/4 cup kalamata olives, halved
1/2 cup cherry or grape tomatoes, halved
1/4 cup red onion, sliced
1/4 cup roasted red bell pepper strips
1/4 cup crumbled feta cheese
1/4 cup fresh basil, chopped (to garnish)

Nutrition (Per 8 servings)*

222

Calories

Protein

30g

Carbs

Fat

Fiber

801mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Roll out the pizza dough on a lightly floured surface to form a 12-inch circle. Carefully transfer the dough onto a pizza pan or a pizza peel lightly dusted with cornmeal if using a pizza stone.
Spread 1/2 cup pizza sauce evenly across the surface of the dough, leaving a 1/2-inch border around the edges.
Sprinkle 1 cup shredded mozzarella cheese evenly over the sauce.
Distribute 1 cup baby spinach, 1/2 cup artichoke hearts, 1/2 cup halved grape tomatoes, 1/4 cup halved kalamata olives, 1/4 cup sliced red onion, and 1/4 cup roasted red bell pepper strips evenly on top of the mozzarella. Sprinkle 1/4 cup crumbled feta cheese over the toppings.
Bake the pizza on the preheated pizza stone or directly on the oven rack for 15-20 minutes, or until the crust is golden and the cheese is melted and slightly browned.
Remove from the oven and garnish with 1/4 cup chopped fresh basil before serving.