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Pesto Pizza With Feta Stuffed Crust Recipe
Ben Carraoli

Pesto Pizza With Feta Stuffed Crust Recipe

I still remember the first time I made this pesto pizza with feta stuffed crust — 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.