Roasted Red Pepper Pesto Feta Pizza

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This is a classic pizza for our house. We grow so much basil during the year, we use it for everything. This pizza has a bright and fresh flavor, and the chewy crunch you get from the grilled dough is phenomenal. I hope you enjoy and thanks for stopping by!

If you're looking for a quick weeknight meal, get store bought roast peppers, store bought pesto and a store bought dough.

Roasted Red Pepper Pesto Feta Pizza

Prep Time1 hr
25 mins
Course: Main Course
Cuisine: Italian
Servings: 3
Author: SatMorning21


  • ½ Pizza dough recipe
  • 2/3 Cups pesto recipe
  • 2 T Vegetable oil
  • ½ T Salt

The Toppings

  • 2 Red bell peppers
  • 3 Ounces Feta
  • Fried onions
  • ½ T Salt


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!



Here is my pizza dough recipe!

Pizza Dough

Prep Time5 mins
Cook Time15 mins
Proofing1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: Breadsticks, Calzone, Crust, Dough, Italian, Pizza, Pizza dough, Stromboli
Servings: 6
Calories: 356kcal
Author: SatMorning21


  • 5 T Dry Active Yeast About 2 Packets
  • 1 ¼ Cups water heated to 115 degrees
  • 3 ½ Cups Flour
  • 2 ½ TB Olive Oil
  • 1 Tsp olive oil


  • 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!)


Serving: 6g | Calories: 356kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 174mg | Fiber: 5g | Sugar: 1g | Calcium: 14mg | Iron: 3.6mg



And my Pesto recipe!


Prep Time5 mins
Cook Time8 mins
Course: Sauce
Cuisine: Italian
Keyword: Healthy Fat, pesto
Servings: 4
Calories: 145kcal
Author: SatMorning21


  • 1 Cup Basil lightly packed - about 1.5 ounces
  • 1 Oz Pine nuts 2-3 Tablespoons
  • 1/3 Cup Parmesan
  • 1 Clove Garlic
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Water


  • 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!!!


Calories: 145kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 280mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg




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