-
- Prep
- 10 min
-
- Total
- 25 min
-
- Serving
- 8
Smoked Caciocavallo & Feta Pizza
Ingredients
- 1 batch fresh pizza dough (how to make the perfect pizza dough)
- 2 tablespoons extra virgin olive oil
- Salt & pepper, to taste
- 1 cup marinara sauce, store-bought or homemade
- 2 cups grated Saputo Smoked Caciocavallo
- 1/2 cup thinly sliced roasted red peppers
- 1/2 cup Kalamata olives, pitted & halved
- 1/2 cup sauteed sliced Cremini mushrooms*
- 1/2 cup Saputo Feta cheese, crumbled
- Micro arugula greens, to garnish
*Note: To make the sauteed mushrooms, simply slice them & cook them in a frying pan for 5 minutes with a touch of butter, salt & pepper. It adds more flavour then using raw mushrooms as a topping.
Directions
- Preheat oven to 450 degrees. if using a pizza stone, preheat the oven with the stone placed inside.
- On a floured surface roll out the pizza dough to the desired thickness. Roll it out to a 1/4-inch-thick as the dough rises quite a bit.
- Brush with olive oil & season with salt & pepper.
- Add an even layer of sauce followed by an even layer of the grated Caciocavallo cheese.
- Top with roasted red peppers, olives, mushrooms & Feta.
- Bake for 12-15 minutes, until the crust is cooked throughout & the edges are golden brown.
- Garnish with micro arugula. Slice & serve!
A recipe developed by our foodie influencer @modestmarce
get to know our collaborator
Marcella @modestmarce
Marcella is a food photographer, recipe developer & stylist from Fonthill, Ontario. She focuses on simple dishes using seasonal ingredients. Marcella is also the creator of the lifestyle blog Hey Modest Marce where she showcases her latest kitchen creations & designs!
