Name: Easy Mediterranean Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup yellow cornmeal; 1 (13.8 oz) can refrigerated pizza crust dough (or homemade dough); 3 tsp olive oil, divided; 1 medium zucchini, cut in half moons; 6-7 grape tomatoes, halved; 2 cloves garlic, minced; 1 (8 oz) container ricotta cheese; Juice and zest from lemon; 2 tsp Italian seasoning; 1 cup mozzarella cheese, shredded; 1/2 cup spinach, chopped; Fresh basil, chopped; Kosher salt and ground pepper, divided, to taste; Balsamic glaze, for topping

Easy Mediterranean Pizza

January 12, 2021

Comments are Disabled

An easy and healthy weeknight meal that comes together in less than 30 minutes. This Mediterranean-style pizza is topped with fresh veggies, ricotta and mozzarella cheeses, fresh herbs, and balsamic glaze. Fresh, quick, and delicious.

I love Mediterranean style flavors, especially when it’s in a pizza. This fresh dinner is one the family is going to enjoy. The balsamic glaze brings everything together.

You may purchase refrigerated pizza dough, or you can make your own. There’s nothing more enjoyable when you can whip a pizza for the whole family in less than 30 minutes. Squeeze a bit lemon over the top for an added layer of flavor as a finishing touch.

Leftovers can be stored in the refrigerator for up to 3 days.

Easy Mediterranean Pizza

Ashlee

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Healthy, Main Dishes

Cuisine Mediterranean

Servings 4

Ingredients

For Pizza:

1/4 cup yellow cornmeal
1 (13.8 oz) can refrigerated pizza crust dough (or homemade dough)
3 tsp olive oil, divided
1 medium zucchini, cut in half moons
6-7 grape tomatoes, halved
2 cloves garlic, minced
1 (8 oz) container ricotta cheese
Juice and zest from lemon
2 tsp Italian seasoning
1 cup mozzarella cheese, shredded

For Serving and Garnish:

1/2 cup spinach, chopped
Fresh basil, chopped
Kosher salt and ground pepper, divided, to taste
Balsamic glaze, for topping

Instructions

For Pizza:

Preheat oven to 450ºF. Line a baking sheet with parchment paper. Cut zucchini in half moons and halve the grape tomatoes. Slice lemons into wedges and set aside.
In a small bowl, combine tomatoes, garlic and 1 tsp olive oil. Season with kosher salt and ground pepper, to taste.
In another bowl, combine ricotta cheese, lemon zest, 1 tsp olive oil, and lemon juice. Season with kosher salt and ground pepper, to taste.
Spray parchment paper with nonstick cooking spray. Place pizza dough on top and spread out evenly. Spoon lemon ricotta cheese mixture across top of pizza dough. Sprinkle Italian seasoning and top with zucchini, tomato mixture and mozzarella cheese. Drizzle remaining olive oil over the pizza.
Place into oven. Bake at 450ºF for 18-20 minutes until edges of crust are golden brown.

For Serving and Garnish:

Remove from oven. Chop basil and spinach into small pieces. Top pizza with fresh basil and spinach. Drizzle with balsamic glaze, if desired.
Serve immediately with remaining lemon wedges.