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