Feta & Olive Pizza

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes. Place in a large bowl and gently break apart with your hands. Peel and thinly slice the shallot. 

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

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 sauce onto the dough. Evenly top with the mozzarella (tearing into small pieces before adding) and sliced shallot (separating the layers before adding). Season with salt and pepper.

Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

While the pizza bakes, crumble the feta. Roughly chop the olives and peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the feta-olive mixture. Enjoy!