Roasted Red Peppers Pizza Recipe

Using a measuring cup, add the water, yeast & honey. Stir the ingredients with a small whisk or fork & let sit for five minutes until foamy

Add the salt, Italian seasoning and flour, to medium-sized bowl. Mix the ingredients using a whisk or fork.  

Add in 3/4s of the olive oil and the yeast mixture into the bowl containing the flour and seasonings. 

Use your hands to mix and knead the dough inside the bowl until the ingredients start to come together. 

Place the dough onto a  medium-sized cutting board lightly dusted with flour, and continue kneading the dough for 5-10 minutes until the dough is smooth. 

Once the dough is kneaded, cut it in half and form two balls of dough by tucking the balls of dough into itself. 

Use a silicone baking mat or parchment paper to line a sheet tray. Place the dough balls onto the lined tray & rub all sides of the dough with the remainder of the olive oil. Cover the dough with cling wrap & let rest in the fridge overnight or in a warm, dark & dry place on the kitchen counter for a minimum of four hours.

Using a fine mesh strainer, placed over top of a small bowl, strain the excess juice from the tinned tomatoes. The result is to have a less watery tomato sauce. 

Once strained, add the tomatoes into a medium-sized bowl, and add the salt, sugar, chopped basil & oregano. Stir with a spoon to mix everything. Set aside.  

Wash your peppers & dry them off using paper towel or a clean kitchen towel. 

Turn on the two small burners on your stovetop, setting them to high heat. Place the peppers directly onto the burners. The skin should start to burn and turn black. Using a pair of kitchen tongs, rotate the peppers until each side, and the whole pepper is chard. 

Once the peppers are done, place them into a medium-sized bowl and wrap the bowl with plastic wrap. Set the bowl aside for five minutes to allow the peppers to continue cooking and soften. 

After the peppers have rested, peel off all the burnt skin and the seeds and membranes from the peppers using your fingers. 

After the peppers have been cleaned, roughly chop them using a chef's knife and set them aside until you're ready to assemble your pizza. 

Preheat oven to 500 °F. While the oven is preheating, remove the pizza dough from the fridge & bring it to room temperature.

Lightly flour a cutting board or a clean space on the countertop, add the dough one ball at a time onto the counter & lightly flour the dough. 

Flatten the dough using the palms of your hands into a rough circle.

Pick up the dough & use your hands to rotate and stretch the dough until the dough has stretched onto 12inches in diameter, roughly the size of your pizza stone or pan. 

Sprinkle half the cornmeal or semolina flour onto a baking sheet, pizza pan or pizza stone.  

Once the dough is shaped, place the dough onto the semolina-coated sheet tray.

Use a spoon to spread 1/2 a cup of pizza sauce onto the dough, leaving a 1/2 inch off the sides for the pizza crust. 

Next spread out half the shredded mozzarella cheese on top of the sauce. 

Then add half the olives and chopped roasted red peppers. 

Bake in the center of the oven for 8-12 minutes until the cheese is melted & the edges are golden brown.

Remove pizza from the oven, let it cool down for a few minutes while you repeat the method with the second pizza.

Add some fresh basil leaves and half the feta cheese to the pizza. 

Slide the pizza onto a cutting board. Use a pizza cutter or knife to cut each pizza into eight slices, serve directly on the cutting board or on a large plate. Use any of extra pizza sauce to dip your slices into. The best part about pizza is the leftovers eaten standing right out of the fridge. Enjoy all your hard work!