Do Share Recipe

Pesto Pizza With Feta Stuffed Crust Recipe| Easy & Delicious

I still remember the first time I made this Pesto Pizza With Feta Stuffed Crust Recipe — it changed my pizza nights forever. The first bite made me hear cheesy joy bells ringing in my head. There’s something about melty feta wrapped in crust that feels like a delightful, cheesy secret.

The basil pesto base gives this pizza both freshness and richness that I just can’t get enough of. If you love bold flavors and cheesy goodness, you might also enjoy my stuffed sweet potatoes with burrata and pesto recipe for another cheesy, pesto-packed dish.

Ingredients

Below are all the ingredients you’ll need to make this flavorful pesto pizza with a feta‑filled, golden crust — along with tips to make it even better.

3/4 pound pizza dough, homemade or store‑bought – choose fresh dough for the best light and chewy crust.
1/3 cup basil pesto (homemade or store‑bought) – homemade pesto tastes brighter and fresher; grab quality basil.
4 ounces crumbled feta cheese – don’t use frozen feta; fresh crumbles melt beautifully inside the crust.
1 cup shredded whole milk mozzarella – freshly grated mozzarella melts more evenly than pre‑shredded.
1 cup shredded fontina cheese – pairs wonderfully with pesto for rich cheesiness.
1/2 cup grated Parmesan or Asiago – adds savory depth and salty boost.
1/4 cup fresh basil, chopped (or 1 tablespoon dried) – fresh herbs give that garden aroma.
1/4 cup fresh oregano, chopped (or 1 tablespoon dried) – oregano adds pizza‑classic flavor.
1–2 cloves garlic, grated – fresh garlic always beats jarred for maximum punch.
2 teaspoons lemon zest – balances richness with a bright citrus note.
1/2 cup green olives, finely chopped – optional but adds tang and saltiness.
1 (16‑ounce) jar roasted red peppers, drained and thinly sliced – sweet roasted peppers add color and flavor.
3 ounces sliced pepperoni – optional, but I love the savory kick.
1 pinch red pepper flakes – for a light heat.

Note: Serves 8. Sometimes, I like to serve this pizza alongside my barbacoa nachos recipe for a fun, indulgent meal night with friends — the bold flavors complement each other beautifully.

Variations

Love to customize? Try one of these alternative options:

Dairy‑Free: Use dairy‑free mozzarella and vegan feta for a plant‑based pizza option.
Low‑Carb: Swap regular pizza dough for a cauliflower crust to reduce carbs.
Extra Crunch: Sprinkle a bit of panko mixed with olive oil around the crust before baking.
Herb Boost: Add fresh thyme or rosemary with the basil for extra aromatic flavor.
Spicy Twist: Add jalapeño slices or a drizzle of hot honey after baking.

Cooking Time

Here’s how long this pesto pizza takes, from start to finish:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

These tools will make your pizza-making smooth and successful:

Oven: Heats the pizza evenly and crisps the crust.
Sheet pan or pizza stone: Helps the bottom get golden and crisp.
Rolling pin: For shaping your dough evenly into a pizza round.
Mixing bowls: To toss cheeses and herbs together.
Pizza cutter: Slices your finished pizza into perfect pieces.

How to Make Pesto Pizza with Feta Stuffed Crust

Here’s how I make this pizza step by simple step — it’s friendly even for first-timers!

Prepare Your Oven and Herb Seasoning

First, I always position the oven rack up high and preheat to a very hot temperature. While the oven warms, I mix basil, oregano, garlic, lemon zest, and red pepper flakes in a bowl to create a fragrant herb blend. This seasoning gives the crust so much depth of flavor as it bakes.

Stuff the Crust

Next, on a lightly floured surface, I roll out my pizza dough into about a 12–14 inch circle. I spread the feta, a bit of mozzarella, and some of the herb mix around the edge, then fold the dough over the cheese and pinch it to seal — that’s the magic of the stuffed crust.

Add Toppings and Bake

With the crust ready, I spread pesto over the center and scatter olives, mozzarella, fontina, and parmesan on top. Then, I add roasted peppers and pepperoni before sliding the pizza into the hot oven. I bake it until the crust is golden and the cheese has melted. Fresh basil on top after baking brings it all together.

Additional Tips for Making this Recipe Better

I’ve learned a few tricks from making this pizza over and over — here are my favorites:

I always preheat the oven super hot — a blazing oven gives the best crispy crust.
Sometimes I lightly brush the outside of the crust with olive oil; it browns more evenly.
I never skimp on fresh herbs — basil and oregano really elevate the flavor.
If I want extra melty cheese, I add a bit more mozzarella under the pesto.
Letting the pizza rest a minute before cutting helps keep the cheese from sliding everywhere.

How to Serve Pesto Pizza with Feta Stuffed Crust

Serving this pizza is half the fun! I like to cut it into big, rustic slices and arrange them in a circle on a large wooden board. A handful of extra fresh basil on top makes it instantly Instagram-worthy. A drizzle of olive oil or balsamic glaze adds shine and flavor. Pair with a crisp green salad or a chilled glass of white wine for a complete meal.

Nutritional Information

Here are the key nutritional facts per serving based on the recipe estimates:

Calories: About 378 per slice
Protein: Moderate, thanks to cheese and pepperoni
Carbohydrates: Mainly from dough and pesto
Fat: High from cheeses and olive oil

Make Ahead and Storage

Refrigerating

You can assemble this pizza ahead of time and refrigerate uncovered for a few hours before baking. Just let it rest at room temperature briefly before baking so the crust isn’t cold.

Freezing

If you want to freeze, wrap the unbaked pizza tightly and store for up to 1 month. Bake directly from frozen but add a few extra minutes to cooking time until golden brown.

Reheating

To reheat slices, pop them in a 375°F oven for 8–10 minutes or until the cheese is melty again. Avoid microwaves so the crust stays crisp.

Why You’ll Love This Recipe

Here’s what makes this pizza such a winner:

Cheesy Stuffed Crust Delight: The feta inside the crust melts into a creamy surprise that’s totally addicting.
Bold, Fresh Flavor: Herby pesto and roasted peppers make this more exciting than your standard pizza.
Built-In Customization: You can easily adjust toppings or go dairy-free without losing flavor.
Quick and Satisfying: Ready in about 30 minutes — perfect for weeknight meals.
Crowd Pleaser: This pizza feels gourmet but is totally approachable, and people always ask for seconds.

Ben Carraoli