Best Feta And Red Bell Pepper Pizza Recipes

ROASTED RED PEPPER WHIPPED FETA PIZZA WITH AN OAT FLOUR CRUST

Steps:

• Warm up the almond milk in a bowl in the microwave in 20 second intervals until it's warm to the touch. It should feel like bath water and not too hot or you risk killing the yeast.
• Sprinkle the yeast over top of the almond milk followed by the honey. Set the bowl aside for 5 - 10 minutes until the mixture has developed a foamy layer on top.
• While the yeast is activating, whisk together the oat flour, tapioca flour, baking powder, and sea salt in a large bowl. Then pour in the yeast mixture, apple cider vinegar, and olive oil and mix with a wooden spoon or spatula. This can also be done in a stand mixer on low speed. Continue to mix until a large ball of dough forms. It will be a tad sticky which is okay.
• Place a dish towel over the bowl with the ball of dough and set aside for about 30 minutes to let it rise. Keep the bowl in a warm place like next to the oven in the kitchen.
• While the dough is rising, make the whipped feta by adding the feta, olive oil, almond milk, and garlic to the food processor. Blend until the the mixture is running smoothly in the blender. You will probably need to stop it and scrape down the sides a few times to ensure it all gets mixed in. The feta spread should look airy and creamy with a "fluffy" texture. Set aside while you roll out the dough.
• Go ahead and preheat the oven to 450 F. On a working surface, lay out a piece of parchment paper and sprinkle a little additional tapioca flour on top. Place the ball of dough on the surface and roll it out into an "ovular" shape with a rolling pin. If needed, sprinkle more tapioca flour on the dough. Roll it out to about ½ inch in thickness. If you find it's too dry and is crumbling, add a little olive oil and work it into the dough and then roll it out.
• Use the palms of your hands to shape the crust into an oval. Use your fingers along the way to "pinch" the sides upward to make a lip. Brush the sides of the crust with olive oil.
• Spread the whipped feta inside the pizza crust. Make sure to leave room around the edges as the feta will melt in the oven and you don't want it to flow over the edge of the crust. Place the toppings over the feta spread and bake the pizza in the oven for 10 - 12 minutes until the crust is golden brown and the feta spread is toasted. If desired, turn the oven up to broil for a minute or two at the end to achieve toasted speckles on the feta spread. Be sure to watch it carefully as it will burn quickly on broil
• Once the pizza is done, sprinkle with fresh herbs, red pepper flakes, and extra olive oil if desired. Slice into pieces and enjoy!

PEPPER, ONION & FETA PIZZA

Steps:

• Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
• Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES

Steps:

• Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
• Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
• Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

FETA AND RED BELL PEPPER PIZZA

Steps:

• Prepare grill:
• Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They're ready when grayish white, 20 to 30 minutes.)
• Shape pizza dough while grill heats:
• Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
• Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
• Make pizzas:
• Stir garlic into oil.
• Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
• Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
• Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.