Baked feta (with kalamata olives, red & yellow tomatoes, oregano, rosemary & thyme), avocado, cucumber & lemon juice
1 ball of pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper
1 cucumber, sliced thinly
16 ounces feta cheese, cut into ½-inch cubes
2 cups cherry or grape tomatoes (the more colorful the better), halved or quartered (depending on their size)
½ cup pitted kalamata olives, halved
¼ cup chopped fresh herbs (we used oregano, thyme & rosemary from our garden)
1 ripe avocado, cut into bite size cubes
freshly squeezed lemon juice
Preheat your oven to 395° F. Toss the tomatoes, olives, tomatoes & herbs in a bowl with about ¼ cup of olive oil. Line a baking sheet with foil and spread the mixture out evenly on top of it.
Bake for about 25-30 minutes, until the feta has melted and developed a caramelized crust on the bottom, and the tomatoes are soft & wrinkly. The more caramelized the feta is, the better. I’m not huge on feta in general, but there’s something about baking it that brings out some really vibrant, salty flavor that I can’t resist. There is more cheese in this recipe than you need for the pizza, because you will want to snack on it.
When the feta mixture is ready, increase your oven temperature to 550° F. Prepare your dough using the instructions on the right. When you’ve baked it for a minute, take it out and brush it lightly with olive oil.
Once you’ve peeled the feta mixture carefully off the aluminum foil, spoon it out in an even layer on the pizza. Add the cucumber & avocado and drizzle the whole pizza with a squeeze of lemon juice. Pop it in the oven and bake until the crust is a nice golden brown. Then take it out and enjoy!