Mediterranean Deep Dish Pizza

  • April 27, 2021
Mediterranean Deep Dish Pizza

Every pizza fan has that one pizza that is their absolute favourite. Other pizza can be very good and enjoyable. But there is just that one specific combination that excites the taste buds. For me, that is a Mediterranean Deep Dish Pizza.

The inspiration for this pizza comes from what used to be our local pizza joint when we lived on land. Life on the water and, of course, a pandemic keeps us from enjoying their pizza pies as regularly as we’d like. Thankfully, my at-home version is a very close substitute.

This Mediterranean Deep Dish Pizza is chock full of veggies and features three cheeses – mozzarella, feta and Parmesan.

Making Mediterranean Deep Dish Pizza on a boat

Making pizza on a boat is pretty darn easy. The biggest challenge is the dough. I find the boat is a bit damper and cooler than when we lived on land. To compensate, I put my dough in the Instant Pot on the yogurt setting to help it rise.

The other thing I’ve had to compensate for is my propane fueled oven. The heat source is pretty close to the bottom of my pizza pie which could result in a crust way overdone. But by doubling up my “deep dish pizza pan” everything cooks perfectly.

And no, I don’t have a deep dish pizza pan. There is not enough room in my little galley for a pan dedicated solely to pizza. Instead I use cheap 8″ cake pans, one inside the other. They are the perfect size for pizza for two and work well in my little oven. I also have a sneaky suspicion I’ve used them more for pizza than cake…

A while back, I tried a recipe for Detroit Style Pizza, and he cubed his cheese instead of grating it. And, oh my goodness, what a difference. So much faster and easier than grating the mozzarella. I highly recommend trying it.

Boat Tested and Tasted!

This Mediterranean Deep Dish Pizza was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Mediterranean Deep Dish Pizza

Mediterranean Deep Dish Pizza

Every pizza fan has that one pizza that is their absolute favourite. Others can be very good and enjoyable. For me, that is a Mediterranean Deep Dish Pizza.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Dough Rising & Resting Times: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 3 people (or two really hungry ones)
Calories: 621kcal
Author: Sandra - Wife on Boat


  • Instant Pot


Pizza Crust

  • 1/2 cup warm water
  • 1 1/8 tsp active dry yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil plus more for brushing bowl
  • 1/2 tsp kosher salt
  • 1 tbsp garlic powder
  • 1/2 tbsp dried oregano
  • 1 1/2 cups all purpose flour

Mediterranean Pizza Toppings (all measurements are suggestions - do what looks good to you!)

  • 1/4 cup pizza sauce
  • Baby spinach - handful
  • 1/4 cup red onion, diced
  • 1/3 cup tomatoes, diced
  • 1/3 cup green pepper, diced
  • 1/2 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 200 g mozzarella, cubed (1/2 inch)
  • 1/2 cup feta, crumbled
  • 1/4 cup Parmesan, shredded
  • Oregano, to taste


  • In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast and sugar. Let stand until foamy, about 5 minutes.
  • Add the oil, salt, garlic and oregano into yeast mixture. Stir.
  • Add flour to yeast mixture and stir. A shaggy dough should form.
  • With the mixer on low, knead for about five minutes (until a dough ball forms). If dough is too dry, add water (about 1/2 tbsp at a time) or if too sticky add some flour (about 1 tbsp at a time).
  • Transfer dough to your oiled Instant Pot liner and turn dough to coat with oil. Set to yogurt setting for 1 hour. The dough should double in size. (Or oil a large bowl, cover the dough with a towel and set in a warm, draft free spot).

Once dough has risen

  • Preheat oven to 525°F
  • Gently knead dough for a few seconds before removing from Instant Pot liner (or bowl).
  • Oil pizza pan generously (bottom and sides). I use eight-inch cake pan.
  • Place dough into your well oiled pizza pan and push and stretch dough to fill the pan. Let rest for about 5 minutes before adding sauce and toppings.


  • Spread pizza sauce over pizza crust - go right out to the edge!
  • Layer spinach over sauce and top with about 1/3 of mozzarella cheese.
  • Sprinkle onion, tomatoes, green peppers, mushrooms and garlic over cheese.
  • Top with remaining mozzarella and make sure to go right to the edge.
  • Finish with feta, Parmesan and oregano.

Baking the pizza

  • Bake in hot oven (make sure it is fully pre-heated) for about 12-15 minutes (until crust is brown and cheese is melted).
  • Once baked, let rest for at least 5 minutes, 10 if you can wait that long, before removing the pizza from pan and slicing.


This Mediterranean Deep Dish Pizza was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.


Sodium: 1341mg | Calcium: 608mg | Vitamin C: 22mg | Vitamin A: 1861IU | Sugar: 5g | Fiber: 5g | Potassium: 496mg | Cholesterol: 81mg | Calories: 621kcal | Saturated Fat: 15g | Fat: 28g | Protein: 32g | Carbohydrates: 61g | Iron: 5mg
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Mediterranean Deep Dish Pizza

Stay safe and happy cruising!

Wife On a Boat

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[…] This is probably my favourite pizza ever. And it looks like we have a few options to pair with a Mediterranean Veggie Deep Dish Pizza. […]

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