- 1/3 of Basic Pizza Dough recipe (see notes)
- 1 small red onion, thinly sliced
- 8 oz tub Mississippi Market peppadews, drained
- 1/2 cup feta cheese, crumbled
- 8 oz tub Mississippi Market herbed black olives, pitted
- 1/2 cup Parmesan cheese, freshly grated
- 1 Tbsp cornmeal, coarsely ground
- 1-2 tsp extra virgin olive oil
- An hour before baking your pizza with fresh dough, turn the oven as high as it will go. (If you're working with frozen dough, start 1.5 hours before you are ready to bake.) Put your baking stone, clay saucer, or 10–12-inch cast iron skillet in the oven.
- Sprinkle a generous handful of flour on a working surface and put your dough on it, turning it to coat it with flour. Roll out the dough until it is about 10–12 inches in diameter. If you want it really round, keep turning the dough as you roll it; if you like a shaggy shape, simply roll it out until it's about 1/4-inch thick. You can roll it with a pie pin or put your hands under the dough and stretch it across your knuckles.
- Slice onion very thinly; tear peppadews into 1-inch pieces.
- Crumble feta and grate Parmesan coarsely.
- When oven has been heating for an hour, remove clay saucer or skillet from oven and place on top of stove. Immediately sprinkle cornmeal into it, and lay pizza dough on top of cornmeal.
- Working as quickly as you can, layer pizza toppings in this order: • thinly sliced onion • peppadews • feta • olives • grated Parmesan (If you are using a pizza stone and peel, sprinkle cornmeal on your peel, place dough on peel, add toppings, and slide pizza onto the stone.)
- Bake until edges of pizza crust are browning nicely. Turn the skillet or saucer so that pizza browns evenly.
- Bake until edges of crust have turned a deep brown and cheese is bubbly and melted.
- Remove pizza from oven. Place it on a cooling rack over a sheet of newspaper.
- Using a basting brush, brush the edges of the pizza sparingly with the olive oil. Drizzle the top of your pizza with the remaining olive oil.
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