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Potato and Sun-dried Tomato Feta Pizza

Total Time30 minutes
Course: Main Course
Cuisine: Canadian, Greek, Italian
Yield: 4 people

Materials

  • 1 store bought pizza dough
  • sesame seeds
  • 1 270 mL jar of sun dried tomatoes in seasoned oil
  • 2 tbsp of capers drained from their brine
  • 2 medium PEI yellow potatoes scrubbed, skins on and thinly sliced
  • 1 1/4 cup crumbled sheep milk feta
  • 2 tbsp fresh oregano leaves
  • chillies in oil optional

Instructions

  • Preheat oven to 450 F.
  • Dust clean surface with flour. Stretch the dough into a piece round. Note, this does not have to be a perfect round pizza. Keep it rustic, when it’s large enough, transfer it to a pizza sheet or pizza stone.
  • Bake the naked pizza dough in the oven for 7 minutes.
  • Puree sun-dried tomatoes with seasoned oil into a sauce.
  • Once dough has baked for 7 minutes, take it out and preheat the oven to 500 F. Brush olive oil around the perimeter of the dough and sprinkle with sesame seeds.
  • Add the sauce and top with capers.
  • Top with potato slices in a single layer and sprinkle with feta.
  • Bake the pizza in preheated oven for 7-10 minutes, removing when crust is golden and potatoes have softened.
  • Garnish with fresh oregano leaves and chillies in oil.