Feta, roasted garlic and oregano pizza

 

     This pizza is ideal for garlic lovers! Mash down the cloves as you eat - they should be soft and will have lost their pungency.

Serves 4 

• 1 x 150 gr packet pizza base mix
• 120 ml lukewarm water
• 1 medium garlic bulb, split into cloves
• 45 ml olive oil
• 1 medium red pepper, quartered and seeded
• 1 medium yellow pepper, quartered and seeded
• 2 plum tomatoes
• 175 gr feta, crumbled
• 15-30 ml chopped fresh oregano, to garnish

Empty the contents of the pizza base packet into a bowl, then pour in the water and mix to a dough ; turn on to a lightly floured surface and knead for 5 minutes until smooth.
Set aside.

Preheat the oven to 425F (220C).
Toss the garlic cloves in 15 ml of the oil.
Place the peppers skin side up on a baking sheet and grill until the skins are charred ; after 10 minutes, peel off the skins and cut the flesh into strips.

Put the tomatoes in a bowl and pour over boiling water ; leave for 30 seconds, then plunge into cold water.
Peel, seed and roughly chop the flesh.
Divide the dough into 4 pieces, then roll out each one to a 13 cm/5 in circle.

Place the dough on greased baking sheet.
Brush with half the remaining oil and scatter over the tomatoes ; top with the peppers, feta and garlic.
Drizzle over the remaining oil ; bake for 15-20 minutes until crisp.

Garnish and serve.

BON APPÉTIT