Pesto Pizza with Feta Stuffed Crust

From: Half Baked Harvest

Perfect for those nights when you’re looking for a really delicious pizza, but wanting to eat in!


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

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


• 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

Instructions

• 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.

• To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.

• Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl.

• 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.

• 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.

• 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!

See more at Half Baked Harvest