Most mornings begin the same way. My phone lights up with a simple text from my cousin Kimmie: “You up?”
“Give me five … putting on the coffee,” I reply.
I settle into my favorite chair by the fireplace, cup in hand, and somehow the miles between us disappear. We call it “coffee talk.” It’s where we catch up on life, relive memories, and — more often than not — find ourselves right back in the middle of last year’s Mediterranean adventure.
My husband and I joined Kimmie and her husband, Rich, as we shared 10 unforgettable days together. We laughed harder than I had in years, floated in impossibly blue waters, and sampled pizza in every port. Because Rich is a triathlete, we also climbed more stairs and walked more miles than I have maybe ever, which, in our minds, fully justified pizza at every stop. He chose stairs over the funicular in Capri and hiking trails over trains in Cinque Terre. It was equal parts exhausting and exhilarating — and they were the very best kind of travel partners.
So when Kimmie invited us up for a visit to her home a few months ago, I knew it wouldn’t be just any weekend.
This trip checked all the boxes: bringing my mom along for an extended stay, finally meeting my niece Ava’s new boyfriend (a true keeper), and a mysterious Friday night dinner Kimmie wouldn’t say much about. Naturally, I got curious.
Kimmie has been perfecting her pizza dough for years, and in their home, Friday night is always pizza night. I had a feeling this wasn’t just dinner — it was a memory waiting to be served. When we arrived, I was watching closely.
Right on cue, she pulled the first pizza from the grill — The Monaco. A delicate flatbread brushed with olive oil and sea salt, layered with mozzarella, pancetta, and pecorino, then topped with arugula and a fancy zigzag of balsamic reduction. She sliced it into squares, looked up with a knowing smile, and asked, “Where are we?”
Just like that, we were back. Pictures on iPhones were shared, stories spilled over, and my mom and Ava were swept into the journey with us. We started in Monaco, at that little café near the yacht basin and the waiter who made us feel like regulars. The next pizza carried us to Portofino — the harbor, the hike, the cool dip in the grotto at Baia Cannone. By the third pizza, we were holding our breath. And sure enough, out came a Margherita — a favorite we enjoyed while dining along the Piazza Navona in Rome. Some trips don’t end when you return home. They find their way into our conversations, our kitchens, and onto our tables, waiting for the moment when someone asks, “Where are we?”
Three Delicious Mediterranean Pizza Recipes
Mediterranean-Inspired Pizza Dough Recipe
Makes one 12-inch pizza
Ingredients
- 6 c. unbleached all-purpose flour
- 2 c. water (lukewarm)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. table salt
- 1 Tbsp. granulated sugar
- 1 Tbsp. active dry yeast
- ½ tsp. garlic powder
- ½ tsp. dried oregano
Directions
In a large bowl (or stand mixer), combine lukewarm water, oil, salt, sugar, and yeast. Add flour, garlic powder, and dried oregano, mixing until a soft dough forms. Add a little extra water if needed. Knead for 7-10 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover, and let rise 1-2 hours, until puffy. Turn dough onto a lightly oiled surface and gently deflate. Divide into three portions. Roll or hand stretch each into 12-inch rounds, letting the dough rest briefly if it resists. To bake, place on a baking sheet (or directly onto a preheated stone). Preheat oven to 450° (with stone inside if using). Follow the topping instructions for Monaco, Roma (Margherita), or Portofino. Bake 15-20 minutes, until crust is golden and cheese is bubbling. Move pizza to a cooling rack for a few minutes before slicing. Serve warm.
Monaco Pizza Recipe
Makes one 12-inch pizza
Ingredients
Top pizza base with:
- 1-1½ Tbsp. olive oil (no sauce)
- 4-5 oz. fresh mozzarella (torn or sliced)
- 2-3 oz. pancetta (crisped)
After baking, top with:
- 2 Tbsp. pecorino (shaved)
- 1 c. fresh arugula
- 1-2 tsp. balsamic reduction (light drizzle)
- Pinch of flaky sea salt
Roma Pizza Recipe
Makes one 12-inch pizza
Ingredients
Top pizza base with:
- ½ c. tomato sauce (San Marzano style if possible)
- 4-6 oz. fresh mozzarella
After baking, top with:
- 1 Tbsp. extra virgin olive oil
- 8-10 fresh basil leaves
- Pinch of sea salt
Portofino Pizza Recipe
Makes one 12-inch pizza
Top pizza base with:
- 2 Tbsp. extra virgin olive oil
- 4-5 oz. mozzarella
- 2 Tbsp. grated Parmesan (optional)
- 1-2 cloves garlic (thinly sliced and lightly sautéed)
- ½ c. cherry tomatoes (halved)
- 2 Tbsp. red onion or shallots (thinly sliced) 2 Tbsp. Kalamata olives (sliced)
After baking, top with:
- 6-8 fresh basil leaves
- 2 oz. prosciutto
- 1 Tbsp. olive oil (drizzled)
- Fresh cracked pepper
These recipes are from the September 2026 issue of HomeLife Magazine. For more tasty recipes, check out our HomeLife recipes collection!
