Pesto Pizza with Feta Stuffed Crust
Perfect for those nights when you’re looking for a really delicious pizza, but wanting to eat in!
Foto: Half Baked Harvest
Ingredients
- 1/4 cup fresh basil, chopped ((or 1 tablespoon dried))
- 1/4 cup fresh oregano, chopped ((or 1 tablespoon dried))
- 1 -2 cloves garlic, grated
- 2 teaspoons lemon zest
- 4 ounces crumbled feta cheese
- 1 cup shredded whole milk mozzarella
- 3/4 pound pizza dough, homemade or store-bought
- 1/3 cup basil pesto, homemade or store bought ((recipe for homemade https://bit.ly/37nz5YF))
- 1/2 cup green olives (finely chopped)
- 1 (16 ounce) jar roasted red peppers (drained, and thinly sliced)
- 1 pinch red pepper flakes
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
Steps
-
1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.2. To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.3. Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl. 4. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the feta cheese mix around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside. 5. Spread on the pesto and olives. Sprinkle on 2/3 cup mozzarella, the fontina, and parmesan. Add the red peppers and pepperoni. Sprinkle the remaining herb seasoning over top.6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil. ENJOY!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...