- 1 lb Pizza Dough
- 1 8-Ounce Can Tomato Sauce
- 4 oz Fresh Mozzarella Cheese
3 oz Feta Cheese
- 1 Shallot
- 1 oz Pitted Niçoise Olives
1 oz Sweet Piquante Peppers
- ¼ tsp Crushed Red Pepper Flakes
1.Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Peel and thinly slice the shallot. In a bowl, combine the tomato sauce and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2.Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the seasoned tomato sauce onto the prepared dough. Evenly top with the mozzarella cheese (tearing into bite-sized pieces before adding) and sliced shallot (separating the layers before adding). Season with salt and pepper.
3.Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4.While the pizza bakes, crumble the feta cheese. Roughly chop the olives. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5.Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Top with the feta topping. Enjoy!