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Mediterranean Pizza

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 636 kcal


For the pizza base

  • 200 g strong white bread flour, plus extra for dusting
  • 100 g wholemeal bread flour
  • 200 ml warm water
  • 7 g sachet of dried fast action yeast
  • 1 tbsp olive oil
  • 1 tsp salt

For the toppings

  • 1 aubergine/eggplant, cut into chunks
  • 2 courgettes/zucchinis, cut into chunks
  • 2 red peppers, cut into chunks
  • 2 tbsp olive oil
  • 200 g passata
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomato paste
  • 2 tsp dried oregano
  • 25 g basil
  • 25 g pine nuts, toasted
  • 25 g parmesan (or other vegetarian hard cheese)
  • 75 ml olive oil
  • 1 garlic clove, crushed
  • 0.5 juice of lemon
  • 125 g mozzarella, torn into chunks


  • Preheat the oven to 220°C (200°C fan) gas mark 7. In a large bowl mix together the flours, water, yeast, oil and salt until well combined then turn onto a lightly floured surface and knead until smooth and springy, about 8-10 minutes. Return to the bowl, cover and leave to rise somewhere warm until doubled in size, about 1 hour.
  • Add the chopped aubergine, courgettes and peppers to a large roasting tray. Drizzle with the 2tbsp olive oil, season with salt and pepper and roast until golden brown and cooked through, 40-45 minutes. Turn halfway through cooking.
  • In a small bowl, mix together the passata, tomato puree, sundried tomato paste and oregano and season with salt and pepper. Set aside.
  • In a food processor, add the basil, pine nuts, parmesan, olive oil, garlic and lemon juice and season with salt and pepper. Pulse until combined but not completely smooth. Set aside.
  • Preheat the oven to 220°C (200°C fan) gas mark 7. Divide the risen dough in half. On a lightly floured surface roll each half into a roughly 25cm circle then transfer to two flat baking trays. Divide the tomato sauce between them then spread out with the back of a spoon, leaving a 1cm border.
  • Top with the roasted vegetables and the mozzarella then bake for 15 minutes, until golden brown and crisp. Serve with the pesto drizzled on top.