Mediterranean Pizza
Submitted by headliner
Fresh spinach, mushrooms, and leeks sauté in olive oil, then top a pizza crust with crumbled feta, sliced tomatoes, and black olives for a vegetarian Mediterranean pizza in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis pizza swaps red sauce for olive oil and loads up on vegetables that actually taste like vegetables instead of turning to mush. The spinach wilts into the mushrooms and leeks, feta adds salty tang, and fresh tomato slices stay bright and juicy on top. Black pepper brings gentle heat without overwhelming the Mediterranean flavors.
Pro Tips
- Sauté vegetables first: Raw vegetables release water as they bake, which makes the crust soggy. Cooking them first removes excess moisture and concentrates their flavors.
- Brush crust with olive oil: This creates a barrier between the crust and toppings so the pizza stays crispy instead of getting waterlogged.
- Crumble feta evenly: Don’t pile it all in one spot. Scattered feta means every bite gets some tangy cheese.
Variations
- Add sun-dried tomatoes for intense, concentrated tomato flavor
- Use goat cheese instead of feta for a creamier, milder topping
- Drizzle finished pizza with balsamic glaze before serving
Ingredients
Directions
Sauté the spinach, mushrooms, onions, garlic, and leek in ½ the olive oil.
Brush the remaining half on the pizza crust and top with spinach mixture and black olives.
Crumble feta over spinach, then top with slices of fresh tomato and black pepper.
Bake at 350℉ (180℃) F for 20 minutes or until done.
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