Feta Stuffed-Crust Pizza

Happy Monday! "You know what's blowing my mind? Somebody thought about putting cheese in this crust." Also, enjoying dinner with some River’s Edge beer is always highly recommended. Feta Stuffed-Crust Pizza recipe link in profile and on the site now!

INGREDIENTS

1/4 cup fresh basil, chopped (or 1 tablespoon dried)
1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
1-2 cloves garlic, grated
2 tsp lemon zest
4 oz crumbled feta cheese
1 cup shredded whole milk mozzarella
3/4 pound pizza dough, homemade or store-bought
1/3 cup basil pesto, homemade or store bought
1 (16 oz) jar roasted red peppers drained, and thinly sliced
1 pinch red pepper flakes
1 cup shredded fontina cheese
1/2 cup grated parmesan or asiago cheese
3 oz pepperoni, sliced

DIRECTIONS

• Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

• To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.

• Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the feta cheese mix around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside.

• Spread on the pesto.. Sprinkle on 2/3 cup mozzarella, the fontina, and parmesan. Add the red peppers and pepperoni. Sprinkle the remaining herb seasoning over top.

• Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil.