Roasted Red Pepper Pesto Feta Pizza

The Dough

• Start with the dough recipe below. When there’s about 20 minutes left on the resting time for the dough, start the pepper.

The Peppers

• To roast the red peppers, you are going to cook them over an open flame, or under the broiler. Turn on your grill, gas cooktop or broiler to medium.
• Cover the red pepper with a thin layer of oil and stick right on to the grates of the gas burner/grill, or place them on a cookie sheet, and place under broiler. Use a set of tongs to turn the red pepper as it cooks. Cook for 10 – 15 minutes until all of the pepper’s skin is charred.
• Remove to a plate and let sit to cool. After it has cooled, start peeling away the charred skin under running water.
• Cut the pepper and remove the core and seed. Cut into strips. Set aside.

The Pizza

• Preheat the oven to 350 degrees.
• For the dough, first lay out a couple pieces of plastic wrap on your work surface, and then flour it. This wrap will help aid the transfer of the pizza to the grill.
• On the plastic wrap, roll out the dough to a size that will fit your grill.
• Brush the dough with the oil and sprinkle with salt.
• Slide your hand under the plastic, lift and carry the dough out to the grill.
• This part is tricky! In a quick motion, place the dough on the grilled (heated to a medium heat) and quickly pull back the plastic (before it sticks to the grill.)
• Leave on the grill until you can see the grill makes have formed on the bottom. About 5 minutes. Brush the side facing up with oil and then flip. Cook another 5 minutes.
• Remove from grill onto a baking sheet.
• Spread a generous layer of pesto on top of the pizza dough then layer on your toppings. Bake for 10 minutes and then remove from oven.
• That’s it! I hope you enjoy!

• Combine yeast and water to a bowl. Wait 5 – 7 minutes to proof (the mixture should foam). If it doesn’t foam after 5 minutes, sprinkle in ½ tsp of sugar to encourage it.
• Add the rest of the ingredients to the bowl, half at a time, and mix with a wooden spoon mix until the dough starts to come together.
• Place the dough onto your work surface and knead for six to seven minutes, being very thorough and firm. Knead until the dough is smooth and elastic (but not sticky.)
• Place dough in a bowl and cover with a teaspoon of olive oil. Turn the ball so it gets coated in the oil completely.
• Place bowl in a warm area to let proof for 1 hour to 1 1/2 hours (it will double in size.) I always proof in my oven at 95 degrees.
• Now it's good to use for any pizza (or pizza-like recipe!)

• Start by toasting the pine nuts over medium heat until they have some color, 5-7 minutes.
• Add all ingredients to a blender and blend for 1 minute.
• And that's it!! Plate your favorite pasta and add the pesto. I like to sprinkle a little parmesan on top. I hope you enjoy!!!