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Mediterranean Pizza

This is a nice and extremely simple version of a rich pizza, this quantity is for 2 baking trays, 4 people.

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History of recipe 




EPRONTO chef Francesca has 5 children (all of them grown up now), and playing in the kitchen with them was a lovely way to spend rainy afternoons, or long dark winter evenings. Making simple, healthy but tasty food all together was so joyful! The food prepared in this way was the most appreciated and enjoyed then as a perfect lunchbox: sometimes children had to bring some more pieces for their friends!

The idea of Mediterranean ragu comes also from those lovely memories, about happy children and flour everywhere. 


Mediterranean Pizza is perfect for a school lunchbox, as a quick snack, or to munch on watching your favorite team on Television; perfect for a picnic with family and friends, and for any occasion where you want something really delicious to grab and go. Of course it is a healthy recipe as well, using only genuine ingredients, such as EPRONTO MEDITERRANEAN Ragu`. 

Mediterranean ragu` is very rich in flavour and texture, Tuna, Capers and Olives make every pizza (snack or normal) a masterpiece! You do not need to add anything else but the cheese! Classic Mozzarella, rich Bufala Mozzarella, or any cheese you like! In our opinion a mix of Cheddar and Mozzarella, with Mediterranean, is so tasty, and easy!



Serves 4 portions


Pizza dough

280g Water

30g Extra Virgin olive oil 

25g Fresh yeast, (or 12g dry yeast)

600g Flour (strong) 



2 jars of EPRONTO Mediterranean Ragu

2 Mozzarella cheese cut in pieces or shredded

Extra Virgin Olive Oil

Basil fresh leaves



Combine slightly warm water, the oil and the fresh yeast in a bowl.

If you use dry yeast, follow the instructions on the packet.


Next, combine the flour and the water mixture and last, add the salt.

Start kneading the mixture until the dough is smooth and elastic (this should take about 10').  You can do it with a food processor, to speed up the process.

Set the dough aside in a well floured bowl, cover with a wet towel and let it rise at least two hours, until doubled in size.


If you prefer a high, fluffy and well risen pizza, let it rise after having rolled it with a rolling pin  and placed on a tray. The surface of the dough nmust stay moist so cover with a wet cloth until risen. (2/3h)


Once your dough is ready, switch the oven on at 250 degrees.

Spread Mediterranean on top of the dough, and bake for 7 to 10 minutes, after that take it off the oven, scatter the mozzarella on top and some extra virgin olive oil, and bake for another 7 to 10 minutes, until mozzarella is well melted. Add the basil leaves before serving, add a swirl of olive oil and serve piping hot.





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