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Homemade Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle photo

Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle

This Green Olive Pesto Pizza is a flavor explosion! Enjoy the creamy feta stuffed crust and tangy balsamic drizzle that elevate every slice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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 piece 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
  • to taste balsamic reduction (for drizzling)

Equipment

  • Pizza Stone
  • Rolling Pin
  • Food processor
  • Baking Sheet or Pizza Peel

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.