Reynaldo’s Cocina 📍
Mediterranean Pizza
A homemade Mediterranean Pizza featuring sourdough crust, pesto sauce, Greek-seasoned chicken, mozzarella, feta cheese, kalamata olives, pepperoncini, and sun-dried tomatoes.
Ingredients
Pizza:
- 1 prepared sourdough pizza crust
- 1/2 cup basil pesto
- 2 cups shredded mozzarella cheese
- 1 pound boneless skinless chicken breast diced
- 1 teaspoon Cavender's Greek Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese
Equipment
- Pizza pan or pizza stone
- Mixing bowls
- Cutting board
- Chef's knife
- Oven
Method
- Preheat oven to 425°F.
- Season chicken with Greek seasoning, garlic powder, and black pepper.
- Cook chicken in a skillet until fully cooked and lightly browned.
- Spread pesto evenly across the pizza crust.
- Sprinkle mozzarella cheese over the pesto.
- Add cooked chicken, sun-dried tomatoes, pepperoncini, and kalamata olives.
- Top with crumbled feta cheese.
- Bake for 12–15 minutes or until cheese is melted and crust is golden.
- Allow pizza to rest for 5 minutes before slicing.
- Slice and serve.
Notes
• Allow the chicken to cool slightly before adding it to the pizza.
• Drain excess oil from sun-dried tomatoes if needed.
• Fresh sourdough crust creates the best texture and flavor.
• Feta cheese should be added before baking for the best finish.
