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Quick Mediterranean Pizza

 Quick Mediterranean Pizza
4-6 ServingsPrep: 15 min. + chilling


  • 1 pint grape tomatoes, halved
  • 1 container (8 ounces) small fresh mozzarella cheese balls, drained
  • 1 thin slice prosciutto, finely chopped
  • 1/3 cup pitted Greek olives, drained
  • 1 tablespoon capers, drained
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon pepper
  • Pinch sugar
  • 3/4 cup Crisco® Extra Virgin Olive Oil
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh oregano


  • In a large bowl, combine tomatoes, mozzarella, prosciutto, olives and
  • capers; set aside.
  • For dressing, in a small bowl combine the vinegar, mustard, pepper
  • and sugar. Slowly whisk in the oil in a slow steady stream. Stir in
  • chives and oregano. Pour dressing over tomato mixture; toss well to
  • combine. Cover and refrigerate for several hours or overnight;
  • stirring occasionally.
  • To serve, transfer tomato mixture to a serving bowl using a slotted

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Quick Mediterranean Pizza (continued)

Directions (continued)

  • spoon. Garnish with fresh oregano sprigs if desired. Yield: 4-6
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.