Pizza Mediterranean

Pizza Mediterranean

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 8
Excite your palate with this robust but simple vegetarian pizza. A nutty garbanzo spread takes the place of the traditional tomato sauce, topped with cheese, sun-dried tomatoes and artichoke hearts. The Fontina cheese is melted underneath the toppings for a change but can also be sprinkled on last.


  • One recipe Whole Wheat Pizza Dough
  • Toppings
  • 10 to 15 sun-dried tomatoes (dry packed, not oil-packed)
  • 1 (15 ounce) can garbanzo beans, drained, rinsed
  • 1 large clove garlic, minced
  • 1 cup shredded Fontina or Mozzarella cheese
  • 2 (6 ounce each) jars of marinated artichoke hearts, drained, coarsely chopped
  • ½ cup finely chopped fresh parsley or basil
  • Salt and black pepper to taste


  1. Preheat oven to 425 degrees F.
  2. If using a pizza stone, preheat for 30 minutes to get stone to appropriate temperature.
  3. Roll dough into a 14 inch circle or fit into a 14 inch pizza pan sprayed with cooking spray or wiped with olive oil.
  4. If baking the pizza directly on a pizza stone, place dough on a pizza peel dusted with cornmeal.
  5. Form a rim to hold in the toppings.
  6. Place tomatoes in a small bowl and cover with boiling water.
  7. Set aside for at least 10 minutes to rehydrate tomatoes.
  8. Drain (reserve liquid) and coarsely chop.
  9. Puree garbanzo beans and garlic in a food processor or blender, adding just enough reserved liquid from the tomatoes (or water) to form a paste.
  10. Spread dough with the garbanzo bean puree and sprinkle with shredded cheese.
  11. Evenly top with sun-dried tomatoes and artichoke hearts.
  12. Bake 20 minutes or until dough is golden.
  13. Serve warm with a salad of mixed greens and olives


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