Change up the sauce to make pizza more interesting! This one made with roasted red peppers adds so much flavor. You won’t miss the marinara!
- 1 jarred roasted red bell pepper
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- ½ teaspoon Italian seasoning
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1–2 teaspoons cornmeal
- 1 pound whole wheat pizza dough
- 2 cups baby spinach
- ¼ cup thinly sliced red onion
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled feta cheese
- Place a baking stone or steel in the oven and preheat to 500’F at least 1 hour before making pizza.
- Slice half of the pepper into strips and reserve. Combine remaining ½ pepper with the olive oil, garlic and Italian seasoning in a small food processor and puree until smooth.
- Sprinkle a large square of parchment** with cornmeal. Stretch pizza dough into a 12 to 14-inch circle. Cover with red pepper sauce, then top with spinach, remaining roasted red pepper and red onion. Sprinkle with mozzarella then feta cheese.
- Transfer pizza to the oven and bake until cheese is melted and bubbly, about 8-10 minutes.
**Most parchment paper brands say their product can be used up to 450’F. Since the bake time here is relatively short, your parchment should be okay to use in the heat required in this recipe. If you’re hesitant, just reduce temperature to 450’F and proceed as above.