This was great! It’s a recipe from The Cheese Board’s cookbook (which is also a history of this long-term, successful collective).
The onions and red peppers are sliced thin (1/8 inch), placed on parchment and roasted 5-8 minutes – in the oven that is preheated for the pizza anyway. Olives, oil, red pepper flakes (not much) and pepper are blended in a food processor into a tapenade. Mozarella and sheep’s milk feta are grated/crumbled, respectively; and parsley is minced. I used a defrosted Cheese Board sourdough crust this time, which was hard and tough in some ways, but very interesting and tasty. I prebaked the crust 1 1/2 minutes as usual, then brushed with garlic oil, and then (recipe:) 1/3 of the 1/2 pound of mozz; the roasted onions and peppers; the rest of the mozz; 2 oz of crumbled feta – bake 6-8 minutes more. Top with pea-sized bits of the tapenade and sprinkle with parsley. Yum!