Mediterranean Pizza with a Thin Pizzeria-Style Crust. It’s topped with artichoke hearts, kalamata olives, tomatoes, salami, and cheese. It’s light, healthy, and full of flavor!
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I love pizza! Ya, umm, I mean I love HOMEMADE PIZZA! Especially this Mediterranean Pizza with a Thin Pizzeria-Style Crust! What’s not to love people?! You can call me health nut, food snob, or a gal that is just plain scared to eat dripping with grease stuffed-crust pizza for fear that I will be caught with one of those streams of pizza grease running down my chin! You know what I mean. I call it I know how I like my pizza and that is loaded with fresh veggies and not fat. Eat with your life in mind because you only have one life and the things you eat now affect how you feel right now as well as down the road. Just sayin. 😉
Don’t get me wrong, there are times I can totally go for some New York Style Pizza. Now that’s pizza in my book. I pretty much have my favorite pizza joints memorized around my area of the country. Here is my go-to list: Lincoln: Okay I feel like I have to say Valentino’s because Lincoln is where it started and we always ate Valentino’s growing up. So even though it may not be my all-time fav, I have to say it. Hastings: Back Alley Bakery. Just go there! Omaha: Oscar’s all the way. No question. Kansas City: Waldo Pizza. So amazing! Pizza, Atmosphere, Staff…that place has got it goin on. Breckinridge: Downstairs at Eric’s. Totally hits the spot after a day of skiing. Just a few, but they are all memorable enough that I can jot them down.
Okay, so on to this pizza crust that really has got some pizzaz. One of my favorite things growing up was kneading the dough. I know, right! Well as much as I still love it, what I love more is that my KitchenAid Stand Mixer did it all for me with this pizza crust recipe!! Oh ya! That dough hook though! This pizza crust contained a mixture of all-purpose flour and semolina flour which resulted in dough with a lovely stretchy texture.
One thing I love about pizza is the infinite number of ways I can prepare it. It can take as long or as little time to make it depending on what I have time for. It can be so convenient to buy the crust but homemade pizza crust is a game-changer. Not even kidding. We are talking from “Mmmm, that’s pretty good,” to “Wow! I’m gonna need that recipe!”
This mediterranean pizza has bold flavors from the kalamata olives and artichoke hearts. These things atop a light crust produces the ultimate pizza experience all in the comfort of your own home! This mediterranean pizza is the way to do pizza.
It is time we show that overly greasy slice of pizza who is boss. ☝️ This guy.
- 1 pkg active yeast
- ¾ cup warm water, ranging between 105-115℉
- 1¾ cup all-purpose flour
- ½ cup semolina flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- cornmeal for dusting baking sheets
- 6 slices salami, sliced
- 6 oz jar marinated artichoke hearts, drained
- ½ cup kalamata olives, sliced
- 1 medium tomato, chopped
- ½ cup grated Parmesan cheese
- 2-3 fresh basil leaves
- 1 tablespoon olive oil
- In a bowl combine active dry yeast and water. Let stand for 5 minutes at least, or until yeast is dissolved.
- Transfer to bowl of stand up mixer. Add flours, sugar, salt, and olive oil . Mix on low speed for one minute. Using dough hook, increase speed to medium-low for 7 minutes. Can also knead dough by hand for 10 minutes.
- Transfer dough to a bowl lightly coated with oil. Flip dough over to coat both sides. Cover with plastic wrap and let rise for 1 hour.
- Preheat oven to 450℉.
- Grease 2 baking sheets with non-stick cooking spray. Lightly dust each baking sheet with cornmeal.
- Punch down dough and divide it into two halves.
- Roll each half into a ball and let rest for 10 minutes, covered loosely with plastic wrap while preparing toppings.
- Meanwhile, slice salami and olives, and chop tomato.
- On a floured surface, flatten each ball of dough and roll out into somewhat of a 12 inch round.
- Transfer dough to baking sheets. Pinch edges all the way around to form a lip.
- Brush the top of dough with olive oil followed by salami, artichoke hearts, olives, tomatoes, and cheese.
- Bake for 12-14 minutes or until crust is golden brown.
- Top with torn basil leaves.