This was an “on the fly” recipe because we found ourselves at the grocery store short a dinner recipe. That is what is so cool about having this blog because I was able to look it up on my phone and throw something quick and delicious together. I used my “go to crust recipe” and decided I would switch up the toppings. We went Mediterranean because as of late I’ve developed an obsession with feta. The added bonus of this recipe is that we were able to get two big pizzas out of the toppings we used. Since this was a “throw together” I do not have exact measurements for the toppings but will do my best to describe what we used. Perry loved this pizza (mainly because of the banana peppers are his fav) and gave five stars. Here is why:
“This pizza is definitely not your traditional cheese and pepperoni. That is one of the things I love about Kelsey’s recipes. She strays away from the norm and uses a lot of different flavors that work really well together. This one had a combination of all our favorite toppings. I love banana peppers and black olives while Kelsey loves sun-dried tomatoes and feta cheese. Every bite was different and equally as delicious if not more than the last. I was even able to bring left overs to work and it heated up great in the microwave. I give this pizza full stars.”
Serves: 4 Calories: 338
- 1 & 1/2 cups of all purpose flour
- 1 tbsp sugar
- 1 & 1/4 tsp dry active yeast (I used the one specifically for pizza crust but the original kind works great too)
- 1/4 tsp coarse salt
- 3/4 cup of warm water
- 1 tbsp olive or canola oil
- Cooking spray
- 1/3 cup + a pinch of cornmeal
- Tall jar of sun-dried tomatoes in olive oil, sliced (also keep the oil to drizzle over crust before putting on toppings)
- Medium jar of black olives, drained washed and sliced
- Tall jar of banana peppers also known as pepperoncini
- 5 oz. container of feta cheese, you can get the herbed kind if you like
- Any herbs/spices you might like or have on hand (we used garlic, oregano and dill)
- Heat oven to 450 degrees
- In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.
- Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.
- Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)
- NOTE: If you want to make two pizzas only use half of the toppings per pizza. If you only want to make one pizza than go topping-crazy 🙂
- Drizzle olive oil from sun-dried tomatoes over crust. Don’t drizzle too much because it will come out super greasy and I am assuming it may make your crust a little soggy for left overs. A little does it 😉 Layer your tomatoes, olives, banana peppers, feta and any spices/herbs you desire on top of the crust and pop back into the oven for an additional 5-6 minutes until toppings heat through and cheese softens.
- Slice and enjoy!
*Photo is an original belonging to me
**Recipe belongs to me but you have my permission to take it and change it and publish it on your own blog. If you post it I just ask for a little mention/credit. Sharing is caring right?