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Mediterranean Pizza with a Kalamata-Infused Crust

April 12, 2011

Homemade pizza holds a special place in my heart, and my stomach! It’s forever linked to Friday movie nights, childhood birthday parties, and 7-Up mixed with orange-pineapple juice. And really, what is better in life than the combination of chewy crust and browned, bubbling mozzarella? I used to only request plain cheese pizza, or pepperoni.  Now that my taste-buds have matured, I’m much more likely to experiment with all kinds of delicious, gourmet combinations.  For this recipe I’ve infused my basic pizza dough with oregano and greek kalamata olives—an easy way take your pizza from basic to brilliant and impress dinner guests.  As the recipe also makes 2-3 pizza shells, I also like to add variety by changing toppings and sauces.

Below you’ll find my favourite dough recipe (adapted from mama mia of course!) with two sets of toppings.


  • 2 cups lukewarm water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 1 scant tbsp instant yeast
  • 4-6 cups flour
  • 1 tablespoon oregano (optional)
  • 1/2 – 1 cup chopped kalamata olives (optional)

Preheat oven to 450°F.

Combine water, sugar, salt, oil, and yeast in a large bowl (if water is too hot, it could deactivate the yeast).  Mix in flour until dough forms; knead in the last portion of flour.  Your dough should be smooth and pliable, but not sticky.  Cover dough in the bowl with a damp tea towel and allow to rise for 30 minutes.  In the meantime, grease your pizza pans and prepare the toppings.

When done rising, divide dough into portions (depending on how many pizzas you want to make) and roll out to fit your pans.

If you like thin crust pizza, you can add your sauce and toppings right away.  For fluffier crusts, cover the dough in your pans and allow to rise again for 15-20 minutes.  Finally, spread with your sauce and add toppings.  Cook for approximately 20 minutes, or until cheese starts to brown.

Toppings: Go Greek

In layering order:

  • BASE: 2 onions (I used 1 brown and 1 red) diced and sauteed until soft and translucent
  • chopped sundried tomatoes (layer these under the cheese so they don’t burn!)
  • grated mozzarella cheese
  • diced red onion
  • sliced kalamata olives
  • diced tomato
  • crumbled feta cheese

Toppings: Gourmet Meat & Veg

In layering order:

  • SAUCE: 1 can tomato paste, 1 tsp dried basil, 1tsp dried oregano, 1 lg clove minced garlic (mix all ingredients together and voila!)
  • sliced pepperseed salami
  • grated mozzarella cheese
  • diced red onion
  • sliced mushrooms
  • diced green peppers

The lovely thing about making pizza is that you really don’t need measurements for any of your toppings.  Just add as much or as little as you like…its freestyle cooking! While I chose to use olives and oregano in my crust, you can add all kinds of different herbs, cheeses and the like to give your pizza that special gourmet touch.  Go forth and experiment…and let me know what you come up with!

2 Comments leave one →
  1. April 12, 2011 9:31 am

    That looks so delicious, I’m definitely putting it on my list of things to try!

  2. April 12, 2011 9:16 am

    omg that looks amazing!!

    ❤ steffy
    Steffys Pros and Cons

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