"Everyone loves pizza! Who knew it could be so good for you?" — USA WEEKEND columnist Jean Carper
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1 (12 inch)
thin pizza crust, homemade or prepared, such as Boboli
chopped red, green, yellow and/or orange bell peppers (any combination)
sliced yellow or red onion, separated into rings
extra-virgin olive oil
dried Italian herbs
crushed red pepper flakes, or to taste
crumbled herbed feta cheese
A local pizza place makes a sauceless feta cheese pizza sort of like this, and I love it, so I thought I'd give it a try with this recipe as a starting point. I did most of the recipe as written, but added fresh baby spinach leaves and some artichoke hearts. It was delicious. You have to be aware that there is no sauce/gooey cheese to hold it all together and eat it more carefully, but it's a tiny inconvience compared to the yummy taste. Some other toppings I'm considering for next time are marinated mushrooms, sun dried tomatoes, and different kinds of olives. Crispy crumbled bacon would also be good on this!
If you spread a thin layer of hummus before adding the veggies, it helps a lot. Plus you can try all the different flavors of hummus!
This was great! I made it for my mom and I and we LOVED it! I did however do 3 things differently. First I didn't have any red pepper flakes on hand, so I didn't use those. Secondly, I sliced a small tomato and used it as a topping. lastly I put a little bit (about 3-4 tbl) pizza sauce.
We loved it and will definatly make it again!
Very yummy! I spread some Pesto on the crust before putting the rest of the toppings on. Made for a really tasty dinner :)
Pretty tasty, but annoying to eat-everything falls right off the crust. We added some turkey bacon to add a little more flavor and next time I think we will use a light coat of barbeque sauce to hold everything on.
Very good. Loaded with peppers.
The feta in this is an awesome choice. Complements the peppers and onions beautifully. Added some diced tomatoes to it as well, which was a nice touch, too.
Delicious! I made it with a tortilla instead of pizza dough (and pre-heated the tortilla for 3-4 minutes). I didn't have any problems with my slices falling apart. I also used sun-dried pesto as the base sauce. It was a healthy and satisfying meal. Will try this recipe again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pepper, Onion & Feta Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
See how to make a pesto and potato pizza.
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See how to make a classic pizza margherita.