Recipe
Mediterranean Escape: A Garlicky Delight
A crisp, pesto-topped Mediterranean pizza with sweet peppers, tomatoes, olives, feta and basil, finished with balsamic glaze for a bright, savoury homemade weeknight family dinner.
Ingredients
Method
80 mins prep15 mins cook95 mins total
Combine the flour, yeast, sugar and salt in a large bowl. Add the olive oil and warm water, mix to a dough, then knead for 5 minutes until smooth. Cover and leave in a warm place for 1 hour, until puffy.
Heat the oven to 220°C fan/240°C conventional. Oil a large baking tray and stretch the dough into a roughly 30 cm circle or oval.
Spread the pesto over the dough, leaving a narrow border. Drizzle with a little olive oil and scatter over the grated garlic.
Arrange the red onion, cherry tomatoes, red pepper, olives and feta over the pesto, keeping the toppings evenly distributed.
Bake for 12–15 minutes, until the crust is golden and the vegetables are tender. Scatter over the basil, drizzle with balsamic glaze and slice to serve.
Notes
For a faster version, use ready-made pizza dough. Keep the pesto layer fairly thin so the base bakes crisp, and add the basil and balsamic glaze after baking for the freshest flavour.
About this recipe
This Mediterranean-style pizza brings together a crisp, olive-oil dough, basil pesto and colourful toppings for a fresh, savoury slice. Red onion, cherry tomatoes, sweet pepper and olives give it plenty of texture, while feta adds a salty, creamy finish. It is a cheerful homemade meal that feels special without complicated preparation.
The dough needs a short rise, but the hands-on work is simple. Spread the pesto thinly so the base stays lively rather than heavy, then bake until the edges are golden and the vegetables are just tender. Finish with basil and balsamic glaze at the table for a bright contrast, and serve the slices while the feta is still warm.
