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
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!