Roast sweet pepper pizza

Herbed oil: heat oil and cook garlic until fragrant, about 2 minutes; add herbs, turn off the heat, cover and infuse 5 minutes. Transfer to a clean container.

Sauce: pulse garlic and basil until finely chopped, add tomatoes and pulse briefly; stir in tomato paste, sugar, salt and pepper.

In a hot oven-proof skillet, drizzle olive oil and saute the peppers and onion on high heat; season with salt and pepper, deglaze with balsamic vinegar and roast 30 minutes.

Flatten the dough ball keeping a circular shape; spread the fingers and rotate the dough to stretch it.

Brush with herbed oil, spread tomato sauce, add parmigiano, half the feta, the roasted vegetables, olives and the remaining feta.

Slide onto a hot pizza stone or upside-down baking tray and bake about 8 minutes at 550F / 290C.