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Mediterranean Pizza

Mediterranean Pizza with Carbonell

  • Author: Midwestern Moms
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 3 -4 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


  • For the Sauce:
  • 4 tbsp. Carbonell Extra Light Olive Oil
  • 4 tsp of freeze dried garlic cloves or 4 fresh garlic cloves, minced
  • For Toppings:
  • 1 4 or 5 oz chicken breast, cut into thin slices about a half an inch long
  • 1/2 tsp dried oregano
  • 1/8 tsp dried marjoram
  • Pinch of dried rosemary
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • Pinch of black pepper
  • 3 oz of crumbled feta cheese (about 1/4 cup)
  • 2 oz of sun-dried tomatoes, chopped (about 1/3 cup)
  • 3 cups of mozzarella cheese, shredded
  • 1 handful of spinach (if you have large leaves, tear to smaller size)
  • Pinch of dried oregano, basil, and marjoram to sprinkle over the top of the pizza
  • For the crust:
  • I bought a pre-made thin crust.


  1. For the Sauce:
  2. Heat the Carbonell Extra Light Olive Oil in a medium pan on medium heat.
  3. Add in the garlic and saute for about 2 minutes or until the garlic turns a golden brown.
  4. Pour into a bowl and set aside.
  5. For the Chicken:
  6. In the same pan as the sauce, add 1 tsp of Carbonell Extra Light Olive Oil and heat over medium-low heat.
  7. Add the chicken slices, oregano, marjoram, rosemary, basil, garlic powder, salt and pepper. Cook until chicken is no longer pink.
  8. Drain and set aside.
  9. Assembling the Pizza:
  10. Brush the sauce (olive oil and garlic mixture) over the top of the pizza crust.
  11. Add 2 cups of the mozzarella cheese, then chicken, sun-dried tomatoes, feta, spinach, and then the last cup of mozzarella cheese.
  12. Sprinkle a bit of oregano, basil, and marjoram over the top.
  13. Cook according to your crust directions. Mine said to bake at 450 for 8 minutes.


If you use a pizza stone like I did, make sure to pre-heat your oven with it inside.