Do you ever get tired of pizza?
I didn’t think so. 😉
Maybe it would be easier to get tired of it if homemade sourdough pizza wasn’t such a blank canvas!
Above that fragrant crust… beneath the bubbly, melting cheese… there’s a whole host of toppings, limited only by your imagination.
So, when I got tired of making meatlovers for the 5th time in a row, I turned to my Middle Eastern heritage.
Brushed with olive oil and Middle Eastern spices, topped with crumbled goat cheese, olives, artichoke hearts, and more — this Mediterranean pizza is a refreshing twist on the time-honored classic!
I use the healthier ancient wheat einkorn in the crust (read or listen to more about einkorn here), but feel free to use wheat or spelt or whatever grain you prefer.
![hand holding up a piece of mediterranean sourdough pizza topped with cheeses, tomatoes, bell peppers, onions, and artichoke hearts](https://traditionalcookingschool.com/wp-content/uploads/2018/08/Sourdough-Mediterranean-Pizza-Traditional-Cooking-School-GNOWFGLINS-square-200x200.jpg)
Homemade Sourdough Mediterranean Pizza (with ancient wheat einkorn!)
My Middle Eastern heritage inspired me to make this healthy homemade pizza... With a fragrant sourdough crust from ancient wheat einkorn, crumbled goat cheese, kalamata olives, and many more toppings -- this Mediterranean pizza is a FEAST of savory veggies and herbs for even the most avid pizza lover!
Ingredients
- sourdough crust recipe *
- 3 tablespoons extra virgin olive oil extra virgin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cups mozzarella cheese
- goat cheese crumbled
- 1/4 red onion medium sized, thinly sliced
- 10 cherry or grape tomatoes quartered
- 16 black olives sliced
- 3/4 bell pepper thinly sliced
- 10 ounces artichoke hearts halved
- ground black pepper for sprinkling
Instructions
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The morning of or the night before, prepare sourdough pizza crust of choice.
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When ready to make your meal, pre-bake crust according to its instructions.
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Combine olive oil, thyme, and oregano in a small dish.
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Brush the oil paste over the pre-baked pizzas.
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Sprinkle about a 1/3 cup of the mozzarella cheese over each pizza. This will help your toppings stick to the crust.
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Add the rest of the toppings, except the remaining mozzarella -- crumbled goat cheese, red onion slices, quartered grape tomatoes, black olive slices, bell pepper slices, and halved artichoke hearts.
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Divide the remaining mozzarella between the two pizzas.
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Sprinkle each pizza with ground black pepper.
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Pop pizzas back in the oven at 450 degrees Fahrenheit for about 10 to 15 minutes, until cheese is crispy in places and bubbly.
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Let cool slightly before cutting into slices. Enjoy!
Recipe Notes
- Makes 2 pizzas, approximately 16 slices
- *See Erin's recipe here or Lesson 7 of the Einkorn Baking eCourse
Do you often make homemade pizza? Have you ever tried Mediterranean pizza?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
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I didn’t get the bread starter recipe I click on the link and no recipe. I have to buy the book to get the recipe ??