Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle
Imagine sinking your teeth into a slice of pizza that’s not just your average pie. This Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle is a culinary adventure that takes the classic combination of flavors to a whole new level. Each bite bursts with the freshness of green olives, the creaminess of feta, and the tangy sweetness of balsamic drizzle. Plus, the stuffed crust is a delightful surprise that makes this pizza truly special. Perfect for a family dinner or a gathering with friends, this recipe will leave everyone raving and coming back for more.
What Makes This Recipe Special
This Green Olive Pesto Pizza stands out thanks to its unique green olive pesto that’s full of flavor and character. The combination of marinated green olives, garlic, and fresh parsley creates a vibrant spread that makes the pizza shine. The feta-stuffed crust adds a creamy texture that pairs beautifully with the other toppings, while roasted red peppers lend a sweet smokiness that elevates the dish. Finally, a drizzle of balsamic reduction brings everything together with a perfect balance of acidity and sweetness, making every bite an experience worth savoring.
Gather These Ingredients
- 1 pound pizza dough or your favorite dough recipe (enough for two pizzas)
- Green Olive Pesto (makes enough for one pizza):
- 1/2 cup green olives (marinated in Italian herbs)
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley
- 1 clove large garlic
- 1 pepperoncini (optional)
- 1/4 cup olive oil (adjust for desired consistency)
- Toppings:
- 1 cup mozzarella cheese
- 4 ounces feta cheese (crumbled)
- 1 ounce jar roasted red bell peppers (about 6-8 pieces)
- 6 leaves fresh basil
- Balsamic reduction (for drizzling)
Appliances & Accessories
- Pizza Stone: Helps achieve a crispy crust.
- Rolling Pin: For rolling out the dough evenly.
- Food Processor: Ideal for making the green olive pesto.
- Baking Sheet or Pizza Peel: To transfer the pizza in and out of the oven.
Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle: How It’s Done
Step 1: Prepare the Dough
Start by preparing your pizza dough. If you’re using store-bought dough, allow it to come to room temperature according to package instructions. If you’re making your own, follow your favorite pizza dough recipe. Once ready, preheat your oven to 475°F (245°C) and place your pizza stone inside to heat up.
Step 2: Make the Green Olive Pesto
In a food processor, combine the green olives, parmesan cheese, fresh parsley, garlic, and pepperoncini (if using). Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is well blended but still has some texture. You can adjust the amount of olive oil based on your preferred consistency.
Step 3: Prepare the Stuffed Crust
Roll out the pizza dough on a lightly floured surface into a large circle, about 12-14 inches in diameter. Crumble the feta cheese around the edge of the dough, leaving about half an inch of space. Fold the edge of the dough over the feta and press down to seal the cheese inside, forming a stuffed crust.
Step 4: Assemble the Pizza
Spread a generous layer of the green olive pesto over the base of the pizza, leaving the stuffed crust edge exposed. Evenly sprinkle the mozzarella cheese on top, followed by the roasted red bell peppers. Tear the fresh basil leaves and scatter them over the pizza for an aromatic finish.
Step 5: Bake the Pizza
Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Step 6: Drizzle and Serve
Once out of the oven, let the pizza cool for a couple of minutes. Drizzle with balsamic reduction for an extra layer of flavor. Slice into wedges and serve hot.
Make It Year-Round
- Seasonal Variations: Swap out toppings based on what’s in season, like fresh tomatoes in summer or hearty greens in winter.
- Herbed Pesto: Experiment with different herbs in the pesto, such as basil or cilantro, to fit the season.
- Meat Additions: Add grilled chicken or prosciutto for a protein boost during colder months.
- Vegetarian Options: Keep it simple with just vegetables for a lighter summer pizza.
Notes on Ingredients
When selecting your green olives, choose ones that are marinated for extra flavor. If you prefer a milder taste, go for plain green olives. For the pesto, fresh parsley is key, but you can also mix in other herbs like cilantro for a different twist. Make sure to use quality feta cheese for the best taste and texture in the stuffed crust.
Make-Ahead & Storage
You can prepare the green olive pesto in advance and store it in an airtight container in the refrigerator for up to a week. The pizza dough can also be made ahead of time and frozen. To store, wrap the dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw it in the refrigerator overnight.
Common Qs About Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle
Can I use different types of cheese for the stuffed crust?
Absolutely! While feta adds a unique flavor, feel free to experiment with mozzarella or goat cheese for a different taste profile. Just ensure the cheese you choose melts well.
What if I don’t have a pizza stone?
No worries! A baking sheet works perfectly fine. Just make sure to preheat the baking sheet in the oven before placing the pizza on it for a crispy crust.
Can I make this pizza vegetarian?
This pizza is already vegetarian-friendly! If you want to add more veggies, consider toppings like artichokes, spinach, or mushrooms.
How do I make the balsamic reduction?
To make a balsamic reduction, simply simmer balsamic vinegar in a small saucepan over medium heat until it reduces by half and thickens slightly. Stir occasionally to prevent burning.
Bring It to the Table
This Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle isn’t just a meal; it’s an experience that will have your guests talking long after the last slice is gone. Serve it up at your next gathering, and watch as it disappears faster than you can say “pizza party!” With its vibrant flavors and delightful textures, this pizza is sure to impress even the most discerning palates. So gather your loved ones, whip up this delicious dish, and enjoy every savory bite.
Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle
Ingredients
Equipment
Method
- Start by preparing your pizza dough. If you’re using store-bought dough, allow it to come to room temperature according to package instructions. If you're making your own, follow your favorite pizza dough recipe. Once ready, preheat your oven to 475°F (245°C) and place your pizza stone inside to heat up.
- In a food processor, combine the green olives, parmesan cheese, fresh parsley, garlic, and pepperoncini (if using). Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is well blended but still has some texture. You can adjust the amount of olive oil based on your preferred consistency.
- Roll out the pizza dough on a lightly floured surface into a large circle, about 12-14 inches in diameter. Crumble the feta cheese around the edge of the dough, leaving about half an inch of space. Fold the edge of the dough over the feta and press down to seal the cheese inside, forming a stuffed crust.
- Spread a generous layer of the green olive pesto over the base of the pizza, leaving the stuffed crust edge exposed. Evenly sprinkle the mozzarella cheese on top, followed by the roasted red bell peppers. Tear the fresh basil leaves and scatter them over the pizza for an aromatic finish.
- Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Once out of the oven, let the pizza cool for a couple of minutes. Drizzle with balsamic reduction for an extra layer of flavor. Slice into wedges and serve hot.
Notes
- Choose marinated green olives for extra flavor.
- Make the pesto ahead of time and store it in the refrigerator for up to a week.
- For a crispy crust, preheat your baking sheet if you don't have a pizza stone.
