Pepperoncini, Feta, and Tomato Rectangular Pizza
This quick and flavorful rectangular pizza combines refrigerated dough with a vibrant medley of Mediterranean-inspired toppings. An aromatic olive oil base, infused with garlic and red pepper, supports a generous layer of Parmesan, mozzarella, crumbled feta, chopped pepperoncini, and fresh cherry tomatoes, baked until golden and bubbly. It's an excellent choice for a speedy and delicious meal.
Equipment
- 1 Baking Sheet For shaping and baking the rectangular pizza
- 1 Chef's knife For mincing garlic, chopping pepperoncini, and slicing tomatoes
- 1 Cutting Board For preparing ingredients safely
- 1 Small Mixing Bowl For combining the olive oil, garlic, and red pepper flakes
- 1 Pizza Cutter or Large Knife For portioning the cooked pizza
Ingredients
Main
- 1 package refrigerated Pizza dough
- 4 tablespoons extra virgin olive oil divided
- ½ cup Parmesan cheese grated
- ½ cup mozzarella cheese grated
- 1 tablespoon garlic minced
- 1 teaspoon crushed Red pepper flakes
- ¼ cup Pepperoncini chopped
- 1 cup Feta cheese crumbled
- ¼ cup cherry tomatoes sliced crosswise
Instructions
- Preheat your oven to 425°F (220°C).
- Unroll the refrigerated pizza dough onto a lightly oiled or parchment-lined rectangular baking sheet, stretching it gently to fit the pan evenly.
- In a small bowl, combine 3 tablespoons of the extra virgin olive oil with the minced garlic and crushed red pepper flakes.
- Brush this aromatic olive oil mixture evenly over the pizza dough, leaving a small border (about 1/2 inch) around the edges for the crust.
- Evenly sprinkle the grated Parmesan cheese and mozzarella cheese over the olive oil base.
- Distribute the chopped pepperoncini, crumbled feta cheese, and sliced cherry tomatoes over the shredded cheeses.
- Drizzle the remaining 1 tablespoon of extra virgin olive oil over the assembled toppings.
- Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned.
- Remove the pizza from the oven and let it cool for 2-3 minutes on the baking sheet to allow the cheeses to set.
- Slice the rectangular pizza into desired portions and serve warm.
Notes
1. For an extra crispy crust, consider pre-baking the dough for 3-5 minutes before adding any toppings. This helps develop structure and prevents a soggy base, especially with a rectangular format. 2. The quality of your olive oil, feta, and pepperoncini significantly impacts flavor; opt for good quality, briny pepperoncini and a creamy, tangy feta. 3. Infusing the olive oil with garlic and red pepper flakes creates a flavorful base that replaces traditional tomato sauce, ensuring every bite is aromatic and zesty. 4. A final sprinkle of fresh oregano or basil after baking would elevate the Mediterranean profile.