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Mediterranean Pizza

It’s pizza time, and this Vegan Mediterranean Pizza features chickpeas, artichoke hearts, kalamata olives, red onion, tomato, and fresh basil is healthy and so easy to make!

top down view of mediterranean pizza sliced on a cast iron pizza pan.

I happen to love pizza but only eat it on occasion. It’s one of those versatile meals that can range from complex to simple, depending on your ingredients. I chose to make this a Mediterranean-style pizza with flavorful veggies and chickpeas for protein.

Since I’ve never been a fan of cheese on my pizza, even before my transition into veganism, you won’t find any here. But what you will find are lots of veggies and an almond parmesan topping. I know the parmesan isn’t very ‘Mediterranean,’ but it tastes great nonetheless!

All in all, this pizza was enough to satisfy my pizza craving, and the leftovers were just as good!

top down view of ingredients used to make mediterranean pizza recipe.

Ingredient Notes

In this easy recipe, pizza dough is topped with tomato sauce, artichoke hearts, olives, red onion, and chickpeas and baked until perfection for a delicious Mediterranean-inspired pizza.

Here is everything you will need:

  • Pizza dough – Pre-made or make your own pizza dough using this Artisan Bread recipe. Also, two of my favorite pre-made pizza crusts are Simple Organic Pizza Crust and Stonefire.
  • Artichoke hearts – Use canned or bottled (preferably in water).
  • Olives – Both kalamata or green olives will work.
  • Red onion
  • Tomato – Sub with chopped sun-dried tomatoes soaked in water or oil. Or add red bell peppers.
  • Chickpeas – Use canned or fresh cooked.
  • Pizza or marinara sauce – Use store bought or homemade.
  • Red pepper flakes
  • Basil leaves – Sub with fresh arugula for variation.
side by side photos showing the process of adding toppings on pizza dough before baking.

How To Make Mediterranean Pizza

If using a prepared dough or homemade dough, follow the package or recipe directions. Here I used a prepared dough from Trader Joe’s.

  • Par-bake the dough: I like to bake my dough a bit before adding the toppings. I’ve found that adding toppings and then baking leaves the middle of the pizza soggy and undercooked, even when using a pizza stone. My recipe will suggest to prepare your dough and bake for 7 – 10 minutes before adding any toppings. This will help with the finished result and you should have cooked pizza all the way through. If using a pre-made pizza crust or flatbread, skip this step as the crust is already cooked.
  • Add toppings: Carefully remove pizza dough from the oven and layer starting with the sauce, then the tomato slices, artichokes, olives, chickpeas, and finally the red onion. Give a good sprinkle of red pepper flakes and mineral salt.
  • Bake: Place back in the oven and bake for an additional 10 – 15 minutes.

Once rested, add some fresh chopped basil or arugula and a dusting of almond parmesan. Slice and enjoy!

Top Tips

  • Crisp up the edges when baking by lightly brushing them with oil.
  • Use a pizza stone or pizza pan. To help the bottom pizza dough cook up perfectly on the bottom, using a heated pizza baking vessel helps. I used this Lodge Cast Iron Pizza Pan from Amazon (affiliate link).

Serving Suggestions

This flavorful Mediterranean-inspired pizza can be served alone or with any of these delicious options, creating an even more nutritionally balanced meal.

top down view of mediterranean pizza sliced on a cast iron pizza pan.

How To Store Leftovers

  • Refrigerator: Leftovers can be kept in the refrigerator for up to 4 days, covered.
  • Freezer: I’ve never kept this veggie pizza longer than a day so I haven’t tried freezing, but I’m sure it would do fine in freezer-safe ziplock bags with the air removed.
  • Reheat: Reheat in the oven, preheated to 350 degrees, for 10 minutes or so. Alternatively, warm in the microwave using 30 second intervals until warm.
side angle view of mediterranean pizza sliced on a cast iron pizza pan.

Love the flavors of Mediterranean cuisine? See all Mediterranean-inspired recipes on TSV!

For more pizza inspiration, take a look at all vegan pizza recipes!

If you try this Mediterranean pizza recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

MEDITERRANEAN PIZZA

Mediterranean pizza is loaded with artichoke hearts, chickpeas, tomatoes, olives and baked until perfection!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree
  • Method: bake
  • Cuisine: Vegan, Mediterranean

Ingredients

Scale
  • 1 prepared pizza dough or pizza dough recipe
  • 1/3 cup pizza or marinara sauce
  • 1 tomato, thinly sliced
  • 1 can artichoke hearts, sliced
  • 1/3 cup black or green olives, halved
  • 3/4 cup cooked chickpeas
  • 1/4 small red onion, thinly sliced
  • pinch of red pepper flakes, optional
  • 67 large basil leaves, julienned
  • almond parmesan, to serve

Instructions

Preheat oven to 450 degrees F. Place pizza stone or large baking sheet into the oven while oven heats.

Prep the dough: Let dough come to room temperature. Lightly flour a cutting board or flat workstation, gently stretch with your hands and roll out into a 12 inch pizza round. Be patient with the dough, it will want to shrink back (this is because of the gluten) but keep going you’ll get it to stay in place soon enough. Place dough on a good size piece of parchment paper, this is the easiest way to transfer the dough.

Par-bake dough: Once oven is ready, place dough on baking sheet and bake on the center rack for 7 – 10 minutes.

Layer pizza: Carefully remove pizza dough from the oven and layer starting with the sauce, then the tomato slices, artichokes, olives, chickpeas and finally the red onion. Give a good sprinkle of red pepper flakes and mineral salt.

Bake: Place pizza back in the oven for an additional 10 – 15 minutes. Let cool a few minutes.

To serve: Add basil or arugula over top. Cut into 4, 6 or 8 slices. Serve warm with a sprinkle of almond parmesan.

Notes

For a crisper crust, brush edges with olive oil.

Without heating pizza stone or pan: This method will also work without preheating your pizza stone or baking sheet. Simply add the dough to a lined pizza stone or baking sheet and bake accordingly. Preheating is just added insurance that your dough will not be soggy in the center. I used this Lodge Pizza Pan (affiliate link).

Pre-made crust: If using pre-made pizza crust or flatbread, skip the dough prep as the pizza dough is already cooked. Two of my favorite pre-made pizza crusts are Simple Organic Pizza Crust and Stonefire.

Updated: Mediterranean Pizza was originally published in September 2015. It has been updated with new photos and helpful tips in February 2020. Recipe has stayed the same and is delicious as ever!

6 Comments

  1. Allison O. says:

    Hi there – I’d love a link or description of that awesome pizza stone, pretty please and thank you. :)

    1. Julie | The Simple Veganista says:

      Great question, Allison! I used this Lodge Cast Iron Baking Pan from Amazon. I’ve also added it to the recipe card for reference.

  2. YUM, this look delicious!
    Jamie

  3. Made both your pizza dough and pizza one day last week after work. The whole thing came together very quickly. And it was wonderful!! I /we loved it so much it was requested again the next night. I’m looking forward to making it again.
    Thanks for sharing your wonderful recipes with us.

    1. Julie | The Simple Veganista says:

      Great Sue, so glad everyone love it! Cheers :)

  4. Dixya @ Food, Pleasure, and Health says:

    i love homemade pizza dough as well and usually make a thin crust. this mediterranean pizza looks great, esp with chickpeas which i have never added. thanks for the recommendation on TJ’s pizza crust, i have always wanted to try it.

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