The Sunny Mediterranean (pizza) | PCC Natural Markets

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The Sunny Mediterranean (pizza)

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This is just one in a series of delicious, creative mini-pizza topping combinations.



These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


In a sauté pan, heat the olive oil over medium high heat and add the garlic. Cook for 30 seconds. Stir in the basil and spinach and cook until all the liquid is evaporated from the spinach. Season with the nutmeg, red pepper flakes and salt and pepper. Allow to cool slightly.

Spread a thin layer of the roasted red pepper tapenade over each dough round and top with the spinach mixture. Add a layer of shredded mozzarella cheese and scatter the rest of the ingredients on top.


Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.

Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.


These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.

More pizza recipes in this series:

Recipe by Lynne Vea, PCC Chef

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nutritional data

Is there any place on the web site where the nutritional data for the food sold in the deli is located?

RE: Nutritional Data

Hi Gail,

Nutritional data is available by request by e-mailing

We are also working toward providing this information on our website. However, it takes time though to work through all of our recipes.

Thanks for the question,

Tom Monahan
PCC Natural Markets

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