Roasted Red Pepper Feta Pesto for Pizza

Steps

1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
2. Rub the red bell pepper halves and the garlic cloves with one third of the olive oil, then place the peppers cut side down on the pan with the garlic tucked beneath one pepper half.
3. Roast 20 to 25 minutes, until the pepper skins are blistered and charred in spots; spread the almonds on a corner of the pan for the last 5 minutes to toast.
4. Cover the peppers with foil and let them steam 10 minutes, then slip off and discard the skins.
5. Pulse the toasted almonds and roasted garlic in a food processor until finely chopped.
6. Add the roasted peppers, basil, feta, parmesan, lemon juice, smoked paprika and black pepper, and pulse to a coarse paste.
7. With the machine running, drizzle in the remaining two thirds of the olive oil until thick and spreadable; feta and parmesan bring the salt, so none is added.
8. Spread the pesto thinly over pizza dough as the sauce before adding toppings, or refrigerate covered up to 4 days.