roasted onion, red pepper and feta pizza


When it comes to baking, I often joke that I’m not Martha Stewart. My baked goods aren’t always in uniform cookie cutter shapes (even when using a cookie cutter). Regardless, I don’t let that stop me and try and put my oven to use anyway. This roasted onion, pepper and feta pizza is a testament to that point. Besides, rustic has its advantages, and more often than not homemade food is better (if not always better). So this may not resemble the perfectly round out-of-box variety you may be used to, but think outside the box because it’s a delicious (and easy to make) crowd-pleasing pizza to try.

Many things I make in the kitchen seem to start with an onion, and a red pepper tends to follow. From Moroccan salads and stews to Mexican fajitas, these two vegetables are perfect together in so many ways. This recipe evolved when I was whipping up a Red Pepper and Baked Egg Galette with pastry dough. Having ample leftovers of the peppers and onions, I added other ingredients to the mix and made fajitas one night for dinner and this pizza for lunch the next. Crumbly sheep’s milk feta is a cheese I truly enjoy, and it tastes wonderful with a roasted pepper and sweet onion combination. Salty and tangy but mild in flavor, I love adding feta to salads or baked dishes such as feta stuffed tomatoes. I tried several store-bought pizza doughs from Whole Foods and Trader Joe’s as well as a recipe I found online for homemade pizza dough. The dough is one area I need to explore more until I find a recipe I love. I did finally get around to ordering a pizza stone to help when making this again next time. Whether you use pre-made dough from your local market or make it on your own, I recommend this winning combination.

Roasted Onion, Red Pepper and Feta Pizza

1 Medium Onion
1 Small Red Pepper
2 tbsp Extra Virgin Olive Oil (enough to lightly coat the onion and pepper if roasted in the oven)
1/4 cup Feta Cheese (more or less based on preference)
1 tbsp Sour Cream
Kosher Salt
3-4 Fresh Thyme Sprigs (oregano or basil or combination of the two is also an option, dried herbs can be substituted as well)
+ pizza dough

Filling makes about 4 individual size pizzas

Heat the oven to 400 degrees. Slice the pepper (discard the seeds) into long strips. Peel the onion, slice in half then slice into quarters and pull apart the layers. Spread the pepper and onion pieces on a roasting pan and add the olive oil, a little bit at a time, and toss or mix with your hands (a wooden spoon works well too). You may need more or less oil, depending on the exact size of the vegetables. They shouldn’t drown in oil, just tossed and lightly coated. If you plan on leveraging the onion and pepper for other dishes that require different herbs, don’t add any seasoning at this stage. Otherwise, go ahead and add the fresh thyme sprigs. Lightly sprinkle with kosher salt across the top. Place in a baking pan and roast for roughly 20-25 minutes, opening up the oven to mix occasionally (wooden spoon or spatula required). You don’t want the vegetables to caramelize completely, just turn a soft golden color in a few spots, they’ll continue to cook when added to the dough to make the pizza.

While the vegetables are in the oven, form relatively flat round discs with your pizza dough and place on a cookie sheet or pizza stone. If making your own dough, leave more time and prep ahead. Spoon a generous layer of sour cream (but not too thick) across the center (as you would pizza sauce) leave a border on the edges of the dough to form the pizza crust. Heat the oven to 450 degrees.

Remove the roasted vegetable from the oven and spoon them across the center of the dough, top with feta cheese. Return the pizza to the oven and bake for roughly 7-10 minutes, depending on your oven and the amount of pizzas you put in to bake. Remove when the crust is browned. Serve hot.

Notes and Variations
– Though wonderful roasted, sautéing the peppers and onion in a pan on the stove saves a little time
– Another time-saving tip, make extra roasted (or sautéed) peppers and onions, store in the refrigerator and use in another dish
– Pitted Kalamata olives are a wonderful addition to the onions, peppers and feta
– Additional toppings that would work well here include: roasted garlic, artichokes, pine nuts
– Try adding a sprinkle of the spice blend za’atar, add chili flakes, or try different herbs and seasoning
– Add an egg; form a well with the onions and peppers leaving a space in the center to hold the egg in place, crack one on top, no feta required or sprinkle a small amount on the sides, bake roughly 10-13 minutes in the oven
– This pizza would be a great addition to a brunch menu


Serving something homemade is always satisfying. Turn it into a party, have a fun time making pizzas with friends, it’s easy to prepare especially if you use store bought dough. Be adventurous and mix together your favorite toppings. Roasted red pepper, onion and feta is a winning combination in my book and you’ll score points for serving a homemade pizza hot out of the oven. Rustic and delicious, it’s a yum!

Share your favorite pizza toppings and pizza dough recipe, I’d love to know!

Enjoy more yum, would love to see you on Facebook:
And leave a note, I appreciate them all!

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12 Responses to roasted onion, red pepper and feta pizza

  1. Beth (OMG! Yummy) February 1, 2013 at 2:10 pm #

    Pizza night at cook-up and learn to make pizza dough – would require some planning but it would be so fun! The pizza dough recipe in last year’s Bon Appetit March issue is fantastic – make ahead and the results are simply marvelous.

    Great post Orly and I love not only the idea, the tips, and technique but the comfort of you sharing that #wedonthavetobemartha to bake!

  2. Julia February 1, 2013 at 4:16 pm #

    Thanks so much for stopping by my facebook page! Your pizzas look perfect – great snack for Super Bowl Sunday! Your corn chowder also looks to-die-for…big soup fan over here! Have a great weekend!

  3. yumivore February 1, 2013 at 6:17 pm #

    Awesome, I’l have to search for the March issue of Bon Appetit for the dough recipe! With so many recipes out there it’s hard to test them all, I appreciate the recommendation. Making pizza dough (and pizza) for a cook-up is a great idea, and I look forward to testing out the pizza stone. Gratitude for the note Beth, and yes! #wedonthavetobemartha to bake!

  4. yumivore February 1, 2013 at 6:22 pm #

    Thanks Julia for the note and delighted to connect! The corn chowder is delicious and being a big soup fan, you’ll love it. Hope you get a chance to enjoy some, a hot bowl would be perfect to warm up with in your snow covered Sierra. The pizza is indeed a great snack for the Super Bowl, it’s great to enjoy anytime. I love the combination, and with a cracked egg on top it even makes a nice addition to the brunch table. Have a delicious weekend!

  5. Andy February 2, 2013 at 2:17 am #

    Yes Orly, I trust you. I love both feta and ancient peppers and when it comes to food, I think out of box. I was not sure if I would be able to make it as good as you, but the good news is that I saw Kozeta reading the recipe as well. She kept going yum, yum all the time and between both of us, we should be able to make it very close to yours. We are sure we won’t regret the experience and have no doubt that it will be delicious. Cheers Orly!!

  6. yumivore February 2, 2013 at 2:28 am #

    How wonderful to get your note Andy! Since you do like red peppers and feta, I don’t doubt you’ll really enjoy this. The sour cream acts as a binder to hold the vegetables in place, feta with this is really wonderful. I prefer a sheep’s milk feta that’s a little more creamy than crumbly that I get from Israel for the pizza (not all feta is the same) but see what’s available to use and what you prefer. The pizza is only lightly seasoned, so add more seasoning to your taste. It’s not hard to prep; makes a great evening (and enjoy with a glass of wine or your favorite artisan beer). Hope you do in fact love it!

  7. Deb February 2, 2013 at 3:11 pm #

    A scrumptious dinner recipe! Adore the tangy Feta paired with red peppers! I agree, onions are a basic component to savory cooking. I must have lemons and onions in my pantry at all times!

  8. yumivore February 2, 2013 at 6:26 pm #

    Indeed, onions and fresh lemons are on hand always. I recently planted two different types of lemon trees so I’ll never run out (might be a while until they yield fruit though). Many thanks for dropping by Deb, hope you enjoy the pizza!

  9. Hannah February 4, 2013 at 4:19 pm #

    Mmm, your pizza looks amazing! These are some of my favorite toppings. A few summers ago we began grilling our pizza on the barbecue and became hooked – the charred crust is unbelievably good. And we love eggs cooked on pizza, too!

  10. yumivore February 4, 2013 at 5:18 pm #

    Wish we could share a bite together Hannah! Friends made grilled pizza last summer and it was fabulous, I need to track down their pizza dough recipe. These topping would go great on a grilled version.

  11. Michelle February 10, 2013 at 1:42 am #

    Love this flavor combo! Someone forgot pepperoni (who, me?) so we’re doing a wilted spinach/garlic number a la Tomasso’s in SF and your roasted pepper/feta combo, using a little harissa for sauce.

  12. yumivore February 10, 2013 at 2:17 am #

    Spinach and garlic sounds like perfect additions to this, and harissa for spice, yum! Enjoy! Thanks for the note Michelle!