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.
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!
- sourdough crust recipe *
- 3 tablespoons 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
The morning of or the night before, prepare sourdough pizza crust of choice.
When ready to make your meal, pre-bake crust according to its instructions.
Combine olive oil, thyme, and oregano in a small dish.
Brush the oil paste over the pre-baked pizzas.
Sprinkle about a 1/3 cup of the mozzarella cheese over each pizza. This will help your toppings stick to the crust.
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.
Divide the remaining mozzarella between the two pizzas.
Sprinkle each pizza with ground black pepper.
Pop pizzas back in the oven at 450 degrees Fahrenheit for about 10 to 15 minutes, until cheese is crispy in places and bubbly.
Let cool slightly before cutting into slices. Enjoy!
*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?
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