I don’t always make pizza, but when I do, I prefer it Mediterranean style.
I gave up meat for Lent. Which I initially thought wasn’t going to be too big of a deal until, well, I started craving Dicky’s barbecue and juicy T-Bone steak like any other true Texan. The cool thing about pizza though, is that it makes up in awesomeness where it lacks in meat. Especially this pizza, co-created by some lovely friends who have creative culinary skills… and a very helpful pizza stone.
Traveling to the Italian roots of my pal, Emily Villani, we topped a whole-wheat crust with tomato basil sauce, grilled eggplant, roma tomatoes, spinach, and feta cheese. The subtleness of the crust, in particular, is a great vehicle for all the veggies to really explode with flavor. We decided not to go with olives with this particular batch, (and used olive oil in the crust because we knew it had to be in there somehow!) but they would also be a great addition on this culinary voyage.
Big thanks to Emily, Kacey, Katie, Megan, and Taylor for pizza night! I would call it a grand success!
P.S. And if you just happend to have some leftover pizza dough, there’s no shame in putting together a small dessert pizza just for kicks.
Mediterranean Pizza Pie
Serves: 4-6 people Prep Time: 15 minutes Cook Time: 10-15 minutes
1 medium eggplant
2 roma tomatoes
1 cup of spinach, chopped
1/2 cup tomato basil pizza sauce
1 large whole wheat pizza dough (see below for the recipe)
1 cup of feta cheese, divided
1. Slice eggplant into thin disks. Grill or saute until slightly tender. Set aside to cool
2. Dice tomatoes, spinach, and cooled eggplant.
3. Roll out pizza dough about 1/4 of an inch thick. Liberally spread sauce over dough and top with 1/2 cup of feta cheese, tomato, eggplant, and spinach. Sprinkle top with remaining 1/2 cup of cheese.
4. Bake at 425 degrees F for 10-15 minutes until crust is nice and browned. Allow to cool for 5 minutes and serve!
Whole Wheat Pizza Dough
Yield: One large pizza or two small pizzas
3 1/2 cups whole wheat flour
1 tbsp olive oil
1 1/3 cup warm water
1 packet yeast (1/4th oz)
1.5 tsp sea salt
1. In a small, combine the warm water and yeast and set aside. In a medium bowl, mix together flour and salt.
2. Make a well in the center of the flour mixture and add yeast mixture. Stir in olive oil and mix until combined.
3. Place dough on a well floured surface and knead for about 8 minutes.
4. When the dough is soft and elastic, wrap it with plastic wrap and allow it to rise in the refrigerator for one hour or until ready for use. (Bakes at 425 for about 10-15 minutes)