Loaded with a simple roasted red pepper sauce, salami and feta, this sheet pan pizza delivers a gourmet-style ’za that’s a snap to make at home.
Recipe tags: onion base, easy difficulty, lunch, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | medium jarred roasted red bell peppers, patted dry with paper towel |
| 2 tbsp | tomato paste |
| 1 tbsp | olive oil |
| 1 tbsp | Better Than Bouillon® Sautéed Onion Base |
| ½ tsp | dried oregano |
| 1½ lbs | pizza dough |
| 1½ cups | shredded mozzarella cheese |
| ⅓ cup | crumbled feta cheese |
| 15 slice | Italian-style salami |
| ½ | red onion, thinly sliced |
| ¼ cup | torn basil leaves |
Directions
Preheat oven to 450°F.
In food processor or blender, purée roasted peppers, tomato paste, oil, Sauteed Onion Base and oregano until smooth.
On lightly floured work surface, roll out pizza dough to fit 15 x 11-inch sheet pan. Transfer dough to sheet pan.
Spread dough with red pepper sauce. Sprinkle with mozzarella and feta. Top with salami and onion.
Bake for 18 to 20 minutes or crust is golden brown and cheese is melted and bubbling. Let cool for 2 minutes.
Garnishe with basil then slice into squares to serve.
Tip: Use a mild or spicy Italian salami as preferred. Genoa, soppressata, cacciatore and pepperoni all work well in this recipe.