Mediterranean Pizza
Servings: 4
Using the shortcut of store-bought bases, you can have these delicious, family-friendly pizzas on the table in just 17 minutes ... and for a fraction of the cost of takeout. This Mediterranean Pizza recipe sees the bases topped with salami, mushrooms, olives, capsicum (bell pepper) and herbs, with plenty of other customisable suggestions.
Ingredients
- 2 tbsp tomato paste concentrated puree
- 2 homemade or store-bought pizza bases
- 1 cup 150 g freshly shredded mozzarella
- 100 g 3½ oz hot salami (10 slices)
- ½ cup 45 g finely sliced mushrooms
- ½ cup 80 g pitted kalamata olives
- ½ cup 75 g roasted capsicum (bell pepper) strips
- 1 garlic clove freshly minced
- 3 tbsp olive oil
- 1 tsp sea salt flakes
- ½ firmly packed cup 25 g fresh basil leaves, to serve
- 1 tbsp chilli oil to serve (optional)
Rocket (Arugula) Salad
- approximately 4 cups 120 g rocket (arugula) leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Instructions
- Top the pizza bases – Preheat the oven to 220°C (425°F) (all oven types).
- Spread the tomato paste over the pizza bases.
- Sprinkle with two-thirds of the mozzarella, then top with the hot salami, mushrooms, kalamata olives and roasted capsicum strips. Top with the remaining cheese.
- In a small bowl, combine the minced garlic, olive oil and sea salt flakes. Stir well and drizzle the oil over the pizzas. Use a pastry brush to brush any leftover oil over the crust of the pizza.
- Bake the pizzas – Bake on two baking trays for 12 minutes until crisp and golden (place one tray on the top rack of the oven and one tray on the bottom if needed, and swap the trays halfway through cooking).
- Make the rocket salad – Toss the rocket leaves with the remaining ingredients in a medium bowl and serve alongside the pizza.
- Serve – Serve the pizza topped with basil leaves and chilli oil, if using, with the salad on the side.
Notes
Make Ahead
Assemble the pizzas up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding an extra 2–3 minutes to the cooking time. You can also prep the toppings (slice the vegetables, shred the cheese) up to 2 days ahead and store them separately in airtight containers.
Leftovers
Store leftover pizza slices in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until crisp, or in the microwave if you don’t mind a softer base. Not suitable for freezing.
Scan for full recipe:
