Mediterranean No-Knead Pan Pizza with Mushrooms, Corn, and Olives
This Mediterranean No-Knead Pan Pizza is soft, golden, and loaded with vibrant toppings like mushrooms, sweet corn, and green olives. It’s the perfect mix of crisp crust and fluffy interior—without the hassle of kneading. The yogurt in the dough gives it a light tang, and the toppings bring that classic Mediterranean flair with just the right amount of cheese and herbs. It’s quick, simple, and easy enough for a weeknight pizza night.
Total Time: 1 hour (including resting time)
Servings: 2 medium pizzas
Ingredients
For the Dough:
All-purpose flour or whole wheat flour – 2 cups
Baking powder – 2 tsp (or use 1 tsp yeast if preferred)
Salt – ½ tsp
Sugar – 1 tsp
Water or milk – ¾ cup (warm, as needed to form dough)
Curd or yogurt – 2 tbsp (for no-yeast version)
Olive oil or vegetable oil – 2 tbsp
For the Toppings:
Tomato sauce or pizza sauce – ½ cup
Mozzarella cheese, grated – 1 cup
Sliced mushrooms – ½ cup
Sweet corn kernels – ½ cup (boiled or thawed)
Green olives, sliced – ¼ cup
Oregano or Italian seasoning – 1 tsp
Chili flakes (optional) – ½ tsp
Other vegetables like onions or bell peppers (optional) – ½ cup, sliced
Instructions
Make the Dough:
In a large bowl, combine flour, baking powder (or yeast), salt, and sugar. Add yogurt and olive oil, then pour in warm water or milk gradually. Mix with a spoon or your hands until a sticky, soft dough forms. No kneading is needed—just mix until combined.
Rest the Dough:
Cover the bowl with a damp cloth or plastic wrap and let it rest for about 20–30 minutes if using baking powder, or 1 hour if using yeast. The dough will puff slightly and become smoother.
Prepare the Pan:
Grease a heavy-bottomed or nonstick skillet (10–12 inches) with olive oil. Gently press and stretch the dough into the pan, spreading it evenly to the edges.
Prebake the Crust (optional but recommended):
Place the pan on the stove over medium heat for about 3–4 minutes to firm up the bottom crust slightly. This step ensures a crisp base once baked.
Add the Sauce and Toppings:
Spread a thin layer of tomato or pizza sauce over the dough. Add the grated mozzarella, then layer mushrooms, corn, olives, and any extra vegetables. Sprinkle with oregano, Italian seasoning, and chili flakes if you like a bit of heat.
Bake:
Preheat oven to 425°F (220°C). Transfer the pan to the oven and bake for 15–18 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
(If using a stovetop only, cover the pan with a lid and cook on low heat for 10–12 minutes, checking occasionally.)
Finish & Serve:
Remove from heat and let it cool slightly. Drizzle with a touch of olive oil and slice into wedges. Serve warm with a side salad or garlic dip.
Tips & Variations
1. Choosing the Base:
You can use either all-purpose flour for a lighter, chewier crust or whole wheat flour for a heartier flavor. A 50/50 mix of both works beautifully—crispy on the edges, soft in the middle.
No-Yeast vs. Yeast Dough:
No-yeast version: Quicker and easier, ready in about 30 minutes. Yogurt reacts with baking powder to give a gentle rise.
Yeast version: Takes longer to rise but gives a classic pizzeria texture with more air pockets and chew.
Mixing Tips:
Keep the dough slightly sticky; resist adding too much extra flour. A moist dough gives you a soft, pillowy crust after baking. You don’t need to knead—just mix until it comes together.
For a Crispier Base:
Preheat your pan or skillet before spreading the dough, or cook it briefly on the stovetop for a few minutes before adding toppings. This step helps create a beautifully crisp bottom crust.
Flavor Up the Crust:
Mix herbs or seasonings directly into the dough—try oregano, garlic powder, or a touch of chili flakes. You can also brush the crust edges with olive oil and sprinkle sesame seeds or parmesan before baking.
Sauce Options:
Classic tomato sauce works well, but you can switch it up:
Use pesto for a herby Mediterranean twist.
Try a roasted red pepper sauce for smoky flavor.
Even a thin layer of garlic-infused olive oil makes a delicious white pizza base.
Cheese Choices:
Mozzarella gives that perfect melt, but you can add small amounts of feta, parmesan, or provolone for more flavor depth. For a lighter pizza, use less cheese and add more vegetables.
Topping Ideas:
Classic Mediterranean: Mushrooms, corn, olives, bell peppers, and onions.
Gourmet touch: Add artichoke hearts, cherry tomatoes, or sun-dried tomatoes.
Protein boost: Top with cooked chicken strips, tuna, or crumbled feta after baking.
Baking Tips:
If your oven runs hot, reduce the temperature slightly to prevent burning the bottom before the cheese melts. Rotate the pan halfway through baking for even cooking.
Storage & Reheating:
Leftovers can be refrigerated for up to 3 days. Reheat in a skillet or toaster oven for a crisp crust—avoid the microwave if you want to keep it crunchy. You can also freeze baked slices for up to a month and reheat directly from frozen.
Serving Suggestion:
Serve with a drizzle of olive oil and a sprinkle of fresh basil or arugula once out of the oven. Pair with a light Mediterranean salad or a side of tzatziki for a complete meal.
Q&A
Q: Can I make this pizza without an oven?
Yes. You can cook it on the stovetop using a heavy skillet or pan. After assembling the pizza, cover it with a lid and cook on low heat for about 10–12 minutes until the cheese melts and the crust turns golden at the bottom.
Q: How do I prevent the crust from getting soggy?
Make sure your toppings (especially mushrooms and corn) are dry before adding them. You can also lightly sauté mushrooms first to release moisture. Prebaking or preheating the crust helps too.
Q: Can I prepare the dough in advance?
Absolutely. You can make the dough and refrigerate it (covered) for up to 24 hours. Let it rest at room temperature for 15–20 minutes before shaping and baking.
Q: What’s the best cheese for Mediterranean-style pizza?
Mozzarella is classic, but mixing it with feta, parmesan, or provolone adds a nice balance of creaminess and tang.
Q: Can I make this pizza vegan?
Yes. Use plant-based yogurt and non-dairy cheese, and skip the milk. The rest of the recipe stays the same.
Nutrition
(Per Slice, approx. 1/6 of pizza)
(Values may vary based on toppings and flour type.)
Calories: 230
Protein: 8 g
Carbohydrates: 28 g
Fat: 10 g
Saturated Fat: 3.5 g
Fiber: 2 g
Sugar: 2 g
Sodium: 340 mg
Calcium: 150 mg
This pizza offers a balance of carbs and protein, with healthy fats from olive oil and antioxidants from vegetables like mushrooms, corn, and olives.
Conclusion
This Mediterranean No-Knead Pan Pizza proves you don’t need a fancy oven or hours of prep to enjoy a great homemade pizza. The dough is soft yet crisp, and the combination of mushrooms, corn, and olives adds a fresh, savory kick. Whether you make it with baking powder or yeast, it’s a simple recipe that delivers big flavor. Perfect for an easy dinner, weekend treat, or sharing with friends—this pizza brings a Mediterranean warmth straight from your skillet to the table.