Pesto Pizza with Feta Stuffed Crust.
Ingredients
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh oregano, chopped
- 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
- 1/2 cup green olives
- 1 (16 ounce) jar roasted red peppers
- 1 pinch red pepper flakes
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
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Instructions
- 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!
Source
Original recipe: View Original