Mediterranean pizza
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Pizza Dough:

  • 275 grams all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon instant active yeast
  • 2 teaspoon salt
  • 175ml warm water
  • 2 teaspoon olive oil


  • 240 grams hummus
  • 190 grams shredded mozzarella cheese
  • 4 artichoke hearts, slice in quarters
  • 5 green olives, thinly sliced
  • 1 small red onion, thick wedges
  • 5 mushroom, thinly sliced
  • 30 grams baby spinach
  • 150 grams feta cheese
  • 1 tablespoon melted butter

1. In a small bowl, mix sugar and yeast in warm water. Leave aside for 5 minutes. The yeast should activate and you should see foam forming. 
2. Once that’s done, prepare the dough by adding the yeast water to the flour along with olive oil and add salt. Keep kneading for 10 minutes until you form soft, smooth dough. 
3. Make a ball out of the dough and place it in a big bowl. Rub little oil all around the dough and cover the bowl. Leave the bowl in a warm, dark area for the dough to rise, wait until it’s doubled in size. It should take 2 hours but can take more depending on the weather. You can also simultaneously, slow rise the dough by keeping it in the fridge overnight. 
4. When you are ready to make the pizza, punch the dough down, knead it one more time and leave it aside to rise again. 
5. Preheat the barbecue to 230 C.
6. Roll the pizza dough in a round shape and place on the pizza stone. 
7. Spread the hummus and top it with half of the mozzarella cheese. Layer the onion, spinach leave, the artichoke hearts, the mushroom and olives. Scatter the rest of the mozzarella cheese and feta cheese on top. Drizzle little olive oil all around. 
8. Insert the pizza stone into the culinary modular and bake with lid closed for 10-15 minutes. 
9. Once the pizza is done, slide the metal pizza insert between the freshly baked pizza and a pizza stone and remove from the barbecue. 
10. Rub the pizza with melted butter on the edges of the pizza. 
11. Serve warm. 

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