Already have an account?
Get back to the
Dinner Recipes

Mediterranean Pizza

Tangy feta, briny kalamata olives and artichoke hearts make it a cinch to give this veggie-packed pizza a Mediterranean makeover.


4 servings

Total Time

Prep Time

Cook Time


  • 1 (15 oz.–16 oz.) pkg. refrigerated pizza dough, at room temp.
  • 1 tbsp. olive oil
  • 2 small zucchini, 8 oz.
  • 1 c. pizza sauce
  • 1 1/3 c. shredded mozzarella cheese
  • 1 (14 oz.) can artichoke hearts, drained and halved
  • 1 c. cherry tomatoes, halved
  • 1/2 c. crumbled feta cheese
  • 12 pitted kalamata olives
  • c. 1/4 packed fresh basil leaves


Heat oven to 450°F. Grease two 10" round pizza pans. 

Divide dough into 2 pieces. Roll out or stretch each dough piece into 10" round; transfer to pans. Brush each with 1/2 Tbs. oil. Bake 8–10 min., until starting to brown. 

Meanwhile, using vegetable peeler, cut zucchini lengthwise into thin ribbons. Spread 1/2 cup sauce over each crust to within 1/2" of edge. 

Sprinkle each with 1/3 cup mozzarella, half of artichoke hearts, tomatoes and zucchini, 1/3 cup mozzarella, 1⁄4 cup feta and 6 olives. Bake 15 min. or until baked through in centers. Cool slightly. Top with basil.

Discover More in Mediterranean Cuisine
Chicken with Eggplant, Olives, and Apricots
Mediterranean Meatball Salad
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.