Roasted Red Pepper & Feta Pan Pizza
Roasted Red Pepper and Feta Pan Pizza turns simple dough, jarred peppers, and bold cheese into a crisp, bubbling dinner that feels special without a big grocery bill.
This is the kind of pan pizza I make when I want real comfort food with very little fuss. The crust bakes golden at the edges, the garlic oil soaks into the dough, and the feta gives every bite a salty, creamy pop.
Why You’ll Love This Recipe
- Crisp edges: A hot oiled pan gives the crust a golden, crunchy bottom.
- Big flavor: Roasted red peppers, garlic, oregano, feta, and mozzarella taste rich with very few ingredients.
- Easy dinner: You press the dough into the pan, add toppings, and let the oven do the work.
- Budget-friendly: Jarred peppers and a small amount of feta stretch into a full meal for 4 people.
Fabian’s Budget Tip: Use a jar of roasted red peppers and save the extra peppers for eggs, sandwiches, or pasta later in the week. If feta costs more at your store, use a little less and add an extra sprinkle of mozzarella. The pizza will still taste creamy and satisfying.
Ingredients (Serves 4)
- 1 pound pizza dough, about 450 grams, at room temperature
- 2 tablespoons olive oil, about 30 milliliters, divided
- 2 cloves garlic, finely grated or minced
- 1 and 1 half cups shredded mozzarella, about 170 grams
- 1 cup roasted red peppers, drained and sliced, about 150 grams
- 4 ounces feta cheese, crumbled, about 115 grams
- 1 teaspoon dried oregano, about 1 gram, plus more to finish
- 1 quarter teaspoon salt, about 1.5 grams, only if needed
- 1 tablespoon all-purpose flour, about 8 grams, for handling the dough if sticky
Step-by-Step Instructions
1. Warm the Oven and Oil the Pan
Place a rack in the lower third of the oven. Heat the oven to 475 degrees Fahrenheit, or 245 degrees Celsius. Coat a metal 9-by-13-inch pan with 1 tablespoon olive oil. The oil should shine across the bottom, since it helps the crust turn crisp and golden.
2. Press the Dough
Set the pizza dough in the oiled pan. Press it gently toward the corners with your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should feel relaxed and soft, not tight or rubbery.
3. Make the Garlic Base
Stir the remaining 1 tablespoon olive oil with the grated garlic and a small pinch of salt. Spread this garlic oil over the dough. As it hits the warm dough, it should smell sharp, savory, and fresh.
4. Add the Cheese and Peppers
Scatter the mozzarella over the garlic base. Add the roasted red pepper strips, then crumble the feta on top. Keep some small open spots of dough around the edges so they can puff and brown.
5. Bake Until Golden and Bubbling
Bake for 18 to 22 minutes, until the edges are deep golden brown and the cheese bubbles in small glossy pockets. The bottom should feel firm when you lift a corner with a spatula.
6. Finish with Oregano
Sprinkle the hot pizza with dried oregano right after it comes out of the oven. Let it rest for 5 minutes so the cheese settles, then slice it into 8 pieces.
Expert Troubleshooting & FAQs
Why is my pizza dough hard to press into the pan?
Cold dough resists stretching. Let it sit at room temperature until it feels soft and puffy. If it still pulls back, rest it for 10 more minutes and try again.
How do I stop the pizza from getting soggy?
Drain the roasted red peppers well and pat them dry with a towel. Too much liquid on top can soften the center before the crust has time to crisp.
Can I use fresh red peppers instead of jarred roasted peppers?
Yes. Roast or sauté fresh red pepper strips first until they soften and smell sweet. Raw peppers can release too much water while the pizza bakes.
Estimated Nutritional Facts Per Serving
- Calories: about 430
- Protein: about 18 grams
- Carbs: about 48 grams
- Fats: about 19 grams
Roasted Red Pepper & Feta Pan Pizza
Ingredients
- 1 pound pizza dough, about 450 grams, at room temperature
- 2 tablespoons olive oil, about 30 milliliters, divided
- 2 cloves garlic, finely grated or minced
- 1 and 1 half cups shredded mozzarella, about 170 grams
- 1 cup roasted red peppers, drained and sliced, about 150 grams
- 4 ounces feta cheese, crumbled, about 115 grams
- 1 teaspoon dried oregano, about 1 gram, plus more to finish
- 1 quarter teaspoon salt, about 1.5 grams, only if needed
- 1 tablespoon all-purpose flour, about 8 grams, for handling the dough if sticky
Instructions
- 1. Warm the Oven and Oil the Pan. Place a rack in the lower third of the oven. Heat the oven to 475 degrees Fahrenheit, or 245 degrees Celsius. Coat a metal 9-by-13-inch pan with 1 tablespoon olive oil. The oil should shine across the bottom, since it helps the crust turn crisp and golden.
- 2. Press the Dough. Set the pizza dough in the oiled pan. Press it gently toward the corners with your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should feel relaxed and soft, not tight or rubbery.
- 3. Make the Garlic Base. Stir the remaining 1 tablespoon olive oil with the grated garlic and a small pinch of salt. Spread this garlic oil over the dough. As it hits the warm dough, it should smell sharp, savory, and fresh.
- 4. Add the Cheese and Peppers. Scatter the mozzarella over the garlic base. Add the roasted red pepper strips, then crumble the feta on top. Keep some small open spots of dough around the edges so they can puff and brown.
- 5. Bake Until Golden and Bubbling. Bake for 18 to 22 minutes, until the edges are deep golden brown and the cheese bubbles in small glossy pockets. The bottom should feel firm when you lift a corner with a spatula.
- 6. Finish with Oregano. Sprinkle the hot pizza with dried oregano right after it comes out of the oven. Let it rest for 5 minutes so the cheese settles, then slice it into 8 pieces.
