This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HomemadePizzaCrust #CollectiveBias #BakeFromScratch Chill out with a deliciously cheesy Mediterranean pizza topped with lamb meatballs and classic flavors of the Mediterranean!
My favorite family dinner is a good pizza with a nice crust and some interesting toppings. I love a standard cheese pizza, but nothing is better than trying something a little different. My favorite is this Mediterranean pizza which has all the inspirations from that area in an easy-to-make and even better-to-eat meal.
How to Make a Quick and Easy Pizza Crust
Making your own pizza crust is actually incredibly easy to do. You don’t have to be a bread making master to get a delicious homemade crust. The most important part is getting the right ingredients. Most of the ingredients you will already have at home: flour, salt, corn oil, and warm water. Next, you need yeast. The yeast is the most important ingredient there is, but is also one of the most forgiving ones around. You can check out my full list of tips on yeast here.
I have always been a huge fan of Fleischmann’s® RapidRise® Yeast. They always give me consistently amazing results and all my years of baking, I’ve never had an issue with their yeast even once. The Fleischmann’s® RapidRise® Yeast makes homemade pizza crust easy and fun. Plus, nothing tastes better than homemade, right?
Once you get your ingredients, it is just a matter of mixing them together. You don’t even need a mixer for this. I actually like to knead my pizza dough by hand. Knead until the dough is pretty smooth, then shape into a ball. Let the dough rest for 10 minutes, then gently deflate. Shape into a pizza form – I recommend 12-inches around.
That’s it! You made your pizza dough and now you just need to add your toppings!
Toppings for Mediterranean Pizza
I have a special love for Mediterranean food. One of my favorite university professors was from Greece. I have a lot of longtime family friends and close personal friends who are all from different areas of the Mediterranean. They’ve all introduced me to so many of my favorite foods, and I always list it as my favorite region for food.
I wanted a pizza that reminded me of them when I was after a quick and easy family dinner that also packed a ton of flavor. My inspiration for this is a lamb meatball dish a friend used to love to make for our lunches together. If you don’t have lamb, you can use any meatballs you have around. Turkey is my backup go-to, but beef and pork also work.
We also start with a garlic oil base. You can use a tomato pizza sauce, but the garlic-infused oil mimics the dressing that is used in my friend’s dish.
For the cheese, we use mozzarella with just a hint of feta for bite. You can use just shredded mozzarella, if desired.
Beyond this, we add black olives, tomatoes, red onion slices, and spinach. Simple, easy, delicious. Perfect for family dinner any night of the week.
Tips for Making the Best Pizza
Use fresh ingredients. when it comes to your yeast, make sure it isn’t expired. If it is expired, game over. You won’t be able to make a proper crust. Safe yourself a headache and buy a new packet. Fresh toppings also make a world of difference when it comes to the end flavor of your Mediterranean pizza.
Don’t use water that is too hot or cold. The water should be 120˚F-130˚F. If you don’t have a thermometer to gauge the heat, it should be about the same as a nice warm bath.
Don’t get stressed! This is a fun dish and you can taste when you are enjoying the process. When you are using good ingredients like Fleischmann’s® RapidRise® Yeast you can relax knowing your final product will be delicious.
If you want more delicious recipes using Fleischmann’s® RapidRise® Yeast, check out their website.
For the Meatballs
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon fennel seeds
- 1 tablespoon finely chopped cilantro
- 2 cloves minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 lbs ground lamb
For the Pizza Crust
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)
- 3 tablespoons corn oil
For the Toppings
- 2 - 3 cloves garlic finely minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/3 cup oil
- 2 cups mozzarella
- 1/3 cup crumbled feta
- 1/4 sliced medium red onion
- 1/4 cup sliced black olives
- 1/4 cup sliced cherry tomatoes
- 1/3 cup packed spinach
- Preheat the oven to 400 degrees F. Place a pizza stone on the middle rack, if you have one available. Line a baking sheet with parchment paper
- Mix together the ingredients for the lamb meatballs and divide into 1-inch balls. Place on the baking sheet (can place this on top of the pizza stone, if using) and bake for 10 - 12 minutes, or until cooked through.
- While the meatballs are baking, make the pizza crust. Mix together 1 cup of the flour, yeast, sugar, and salt together. Add the water and oil, then mix together. Slowly add the remaining flour. Continue to knead for about 4 minutes. Form the dough into a ball, then allow it to rest for 10 minutes.
- While the dough is resting, remove the meatballs and set aside to cool, and mix together the garlic, Italian seasoning, red pepper flakes, and salt into the oil for the topping.
- Roll out your dough into a 12-inch round, preferably on a pizza pan.
- Spread the garlic oil over the top, leaving a 1/2-inch border.
- Top with the mozzarella and feta, followed by the remaining ingredients.
- Place the pizza in the oven and bake for 12 - 15 minutes, or until the cheese is melted and the crust is golden brown.
Serve hot, preferably with a side salad
Amount Per Serving: Calories: 555 Total Fat: 29g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 55mg Sodium: 691mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 21g