Feta-Mozzarella Pizza

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the shallot; thinly slice into rounds, separating the layers. Halve the tomatoes. Roughly chop the olives. In a bowl, combine the sliced peppers, sliced shallot, and halved tomatoes; drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the feta (crumbling before adding), chopped olives, oregano, and 1 tablespoon of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the romesco sauce onto the prepared dough. Evenly top with the seasoned vegetables (discarding any liquid), mozzarella (tearing into small pieces before adding) and as much of the soppressata as you'd like (you may have extra). Drizzle with olive oil.

Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the dough is lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes. Carefully transfer to a cutting board; cut into equal-sized pieces. Top with the marinated feta. Enjoy!