Dinner

Mediterranean Pizza

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

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 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

Instructions

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.

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