RCI-BR.002.0061.001

Mediterranean Pizza

Meterranean Pizza from the Public Health Cookbook by the Seattle & King County Department of Public Health—oiginal source of recipe, public domain government resource Serves: 12

Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat the oven to 425°F.
2
Heat the olive oil in a large skillet over medium heat and add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
3
Add the chopped eggplant to the skillet and cook for 5 minutes, stirring occasionally, until it begins to soften.
4
Stir in the seeded and chopped tomatoes, dried thyme, sugar, salt, and pepper, then simmer the mixture for 8–10 minutes until the eggplant is tender and the sauce thickens slightly.
10 minutes
5
While the sauce simmers, arrange the red or yellow tomato slices, yellow summer squash slices, and zucchini slices on paper towels and pat dry to remove excess moisture.
6
Place the thin-crust pizza dough on a baking sheet or pizza pan.
7
Spread the eggplant-tomato sauce evenly over the pizza dough, leaving a small border around the edges.
8
Arrange the dried tomato slices, yellow summer squash, and zucchini in an overlapping pattern on top of the sauce.
9
Sprinkle the shredded mozzarella cheese evenly over the vegetables, then distribute the crumbled feta cheese and sliced black olives across the surface.
10
Bake the pizza in the preheated 425°F oven for 12–15 minutes until the crust is golden and the cheese is melted and lightly browned.
15 minutes
11
Remove the pizza from the oven and allow it to cool for 2–3 minutes before slicing and serving.

What Makes This Variant Distinct

  • Original variant

Cuisines