Roasted Red Pepper and Feta Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 12-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes, including oven preheat and dough rest

Quick Ingredients

• 1 pound pizza dough, at room temperature for 30 minutes
• 1 tablespoon olive oil, plus 1 teaspoon for the crust
• 1/2 cup crushed tomatoes
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano, divided
• 5 ounces shredded low-moisture mozzarella
• 3 ounces feta cheese, crumbled
• 3/4 cup roasted red pepper strips, drained and patted very dry
• 1/3 cup pitted kalamata olives, halved
• 1 tablespoon all-purpose flour or semolina, for shaping
• Optional: 1 tablespoon chopped fresh parsley and a pinch of red pepper flakes

Do This

• 1. Place a pizza stone, steel, or upside-down sheet pan in the oven and preheat to 500°F for 30 minutes.
• 2. Mix crushed tomatoes, 1 tablespoon olive oil, garlic, 1/2 teaspoon oregano, salt, and black pepper.
• 3. Stretch the dough into a 12-inch round on a floured surface, then transfer to parchment.
• 4. Spread on the sauce, then add mozzarella, roasted red peppers, feta, olives, and remaining oregano.
• 5. Brush the crust with 1 teaspoon olive oil.
• 6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the cheese is melted.
• 7. Cool for 3 minutes, finish with parsley or red pepper flakes if using, then slice and serve.

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Why You’ll Love This Recipe

• Big Mediterranean flavor: Sweet roasted red peppers, briny kalamata olives, creamy feta, melty mozzarella, and oregano make every bite bright and savory.
• Weeknight-friendly: Store-bought pizza dough and jarred roasted peppers keep the prep simple without sacrificing flavor.
• Crisp, cheesy, and balanced: A hot oven gives you a crisp crust while the feta adds tang and the peppers add natural sweetness.
• Easy to customize: Add greens, spice, extra herbs, or a drizzle of balsamic glaze depending on what you have on hand.

Grocery List

• Produce: Garlic, fresh parsley if using
• Dairy: Low-moisture mozzarella, feta cheese
• Pantry: Pizza dough, crushed tomatoes, jarred roasted red peppers, pitted kalamata olives, olive oil, dried oregano, all-purpose flour or semolina, kosher salt, black pepper, optional red pepper flakes

Full Ingredients

For the Pizza

• 1 pound pizza dough, store-bought or homemade, brought to room temperature for 30 minutes
• 1 tablespoon all-purpose flour or semolina, for dusting and shaping
• 1 tablespoon olive oil, for the sauce
• 1 teaspoon olive oil, for brushing the crust
• 5 ounces low-moisture mozzarella cheese, shredded, about 1 1/4 cups
• 3 ounces feta cheese, crumbled, about 2/3 cup
• 3/4 cup roasted red pepper strips, drained well and patted very dry
• 1/3 cup pitted kalamata olives, halved lengthwise
• 1/2 teaspoon dried oregano, for topping

For the Simple Tomato-Garlic Sauce

• 1/2 cup crushed tomatoes
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Optional Finishes

• 1 tablespoon chopped fresh parsley
• 1 pinch red pepper flakes
• 1 teaspoon extra-virgin olive oil, for a light finishing drizzle

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, baking steel, or sturdy upside-down rimmed baking sheet on the center rack of the oven. Preheat the oven to 500°F for 30 minutes. A very hot surface helps the crust bake quickly and develop a crisp bottom.

While the oven heats, let the pizza dough sit at room temperature for 30 minutes. This makes it easier to stretch without tearing or springing back.

Step 2: Dry the toppings well

Drain the roasted red peppers and slice them into strips if they are not already cut. Pat them very dry with paper towels. Halve the kalamata olives and blot them lightly as well. This small step matters because wet toppings can make the center of the pizza soft.

Step 3: Make the tomato-garlic sauce

In a small bowl, stir together the crushed tomatoes, 1 tablespoon olive oil, garlic, 1/2 teaspoon dried oregano, kosher salt, and black pepper. The sauce should taste bright, lightly garlicky, and well seasoned. It does not need to be cooked before going on the pizza.

Step 4: Stretch the pizza dough

Lightly dust a work surface with flour or semolina. Place the dough on the surface and press it gently from the center outward, leaving a slightly thicker rim around the edge. Stretch the dough into a 12-inch round, rotating it as you go so it stays even.

Transfer the stretched dough to a piece of parchment paper. If the dough resists stretching, let it rest for 5 minutes, then continue. Resting relaxes the gluten and makes shaping much easier.

Step 5: Add the sauce, cheeses, and toppings

Spread the sauce over the dough, leaving a 1/2-inch border around the edge for the crust. Sprinkle the mozzarella evenly over the sauce. Scatter the roasted red pepper strips over the cheese, then add the crumbled feta and halved kalamata olives. Finish with the remaining 1/2 teaspoon dried oregano.

Try to distribute the toppings evenly without piling too much in the center. A balanced layer helps the pizza bake evenly and keeps the crust from getting soggy.

Step 6: Brush the crust and bake

Brush the outer edge of the dough with 1 teaspoon olive oil. Carefully slide the pizza, still on the parchment, onto the hot pizza stone, steel, or preheated sheet pan. Bake at 500°F for 10 to 12 minutes, until the crust is puffed and golden brown, the mozzarella is melted, and the feta is lightly softened around the edges.

If your oven has hot spots, rotate the pizza once after 7 minutes. If the parchment darkens significantly, do not worry; that is common at high heat, but keep it away from direct contact with the oven walls or heating elements.

Step 7: Rest, finish, and serve

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better. Finish with chopped parsley, red pepper flakes, or a very light drizzle of extra-virgin olive oil if you like.

Slice into 8 pieces and serve warm. For a full meal, pair it with a simple cucumber salad, arugula salad, or a bowl of lemony lentil soup.

Pro Tips

• Use low-moisture mozzarella: Fresh mozzarella releases more water and can make the pizza softer in the center.
• Pat the peppers dry: Roasted red peppers are delicious but juicy. Drying them helps preserve a crisp crust.
• Do not overload the pizza: Feta and olives are bold, salty ingredients, so a moderate amount gives the best balance.
• Preheat longer for a better crust: If using a pizza stone or steel, the full 30-minute preheat is important.
• Slice feta by texture: For larger creamy pockets, crumble it into bigger pieces. For saltier flavor throughout, crumble it finely.

Variations

• Spinach version: Add 1 packed cup baby spinach under the mozzarella. Pat it dry first if washed.
• Spicy Mediterranean pizza: Add 1/4 teaspoon red pepper flakes to the sauce and finish with another pinch after baking.
• Artichoke version: Add 1/2 cup drained, quartered marinated artichoke hearts, patted dry, along with the roasted red peppers.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, or in a covered skillet over medium-low heat for 4 to 6 minutes, until warmed through and crisp on the bottom. For the best texture, avoid microwaving if possible, as it can soften the crust.

To make ahead, mix the sauce up to 3 days in advance and store it covered in the refrigerator. The peppers and olives can be sliced and patted dry up to 1 day ahead. Wait to stretch the dough and assemble the pizza until just before baking.

Nutrition (per serving)

Calories: 505 kcal | Carbs: 61g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Fiber: 3g | Sugar: 5g | Sodium: 1220mg | Cholesterol: 45mg