Mediterranean Pizza

Oh boy…okay…the Loon and I were going out to have dinner tonight, because its a beaufiful night here near Princeton, NJ.  But, we were both kind of tired, so I said.  “well, let me make a new pizza for you!”  He gave me that dubious Loon look, and said:  “what kind of NEW pizza?”….I said just hold on.  When he came into the kitchen, he was worried that there was no meat…but on first bite…his words were:  “Oh my God, this is amazing”.

I hope you will try it, its one of my favorites.

Mediterranean Pizza with sauted mushrooms, artichokes, sun dried tomatoes and kalamata olives…oh yes…it’s really good…come over, I’ll make it for you…better yet, you make it, and we’ll come over!

Pizza dough (use the bread machine version, for now)

3/4 cup of water
1/4 cup of shave parm cheese + sprinkles of dried basil and oregeno
2 Tablespoons of olive oil
1 teaspoon of salt
2.5 cups of bread flour
1.5 teaspoons of active dry yeast.
Put all in order of the above items, and then put on the ‘Dough’ cycle. 
Corn meal for dusting the pizza peel 
For Pizza:
1/2 stick of unsalted butter
1/2 half shallot, finely diced
1 clove of garlic, finely diced
8 oz. of sliced cremini mushrooms
8 oz. of sun dried tomatoes – not in oil
1/2 half of can of artichoke hearts, diced (or, cook your own in lemon boiling water)
1 teaspoon of Worchestire sauce
2 tablespoons of fresh thyme (pull small leaves off the stems)
S&P to taste
Kalamata olives, sliced
1 cup of good mozzarella cheese, shredded or chopped
1/4 cup of shaved parmesean cheese
1/4 cup of finely diced yellow onion
1/4 cup of olive oil
Preheat oven to 550 F with pizza stone in oven.
Sprinkle corn meal on pizza peel.
Melt the butter in a large heavy duty skillet, over medium high heat.  Saute the shallots and garlic for about 5 minutes.  Add in 1 tablespoon of thyme, cook for another minute. 
Toss in the chopped artichoke hearts and the sun dried tomatoes.  Add the Worschestire sauce and S&P.  Cook until mushrooms are tender and lightly browned, about 10 minutes.
Roll out dough (1/2 of the quantity) and place on pizza peel. Wrap the other half of the dough and freeze for next pizza.
Ladle thin layer of fresh marinara sauce on dough.
Add layer of shredded mozzarella.
Add mushroom/sun dried tomato/artichoke mixture on top of cheese.
Add dried herbs, plus shaved parm cheese.  then sprinkle finely chopped yellow onions.
Brush olive oil on crust edges of pizza.
Take hot pizza stone out of oven.  Gently slide pizza off of pizza peel onto hot pizza stone. 
Cook pizza for about 10 to 12 minutes, or until pizza edges are golden brown.
Sprinkle another tablespoon of fresh thyme over the cooked pizza.
Serve with additional shave parmesean cheese.
Be prepared to be very popular.  


  • Okay, so I just re-heated the leftovers in the oven on the hot pizza stone because Kris is at rehearsal. Of course, he had to give me instructions on how to heat the stone…turn the oven on and preheat to 500 degrees with the stone in the oven. I had to text him because he didn’t tell which rack, the middle of the lower? Little things like this freak me out! He didn’t answer so I took a deep breath and placed it on the middle rack which turned out fine. Once the oven beeped at me (didn’t know the oven did this so i sat in front of it wondering when it was going to ready), I scooted the pieces on with a spatula and set the timer for 13 minutes. I decided to do a look-see at 8 minutes and was glad I did…any longer and it wouldn’t have been pretty. So, just in the nick of time, I retrieved the pieces with the spatula (had a mishap with one of the slices but saved as much as i could).

    Can i just say….OMG!!! It was so delish!!

    I let it get slightly charred on top but that just made it even better (Okay, maybe I didn’t mean to char it but what an awesome mistake)!

    If you decide to make this pizza save some for leftovers…just saying.

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