Chardonnay-infused Feta and Veggie Pizzettes

By akselden

Ingredients

• 1-1/2 About 1-1/2 lb. (675 g) unfrozen store bought pizza dough
• Cornmeal for dusting
• 4 About 4 tbsp (60 ml) chopped fresh herbs,
• (combination of Italian parsley, basil,
• oregano, rosemary)
• 1-1/2 About 1-1/2 cups (375 ml) thinly sliced
• zucchini rounds
• 1 About 1 cup (250 ml) thinly sliced
• button mushrooms
• 1 red or yellow bell pepper, thinly sliced
• Olive oil for drizzling
• Salt and pepper
• 1 recipe Chardonnay-infused Feta Cheese
• (recipe above)

Preparation

Step 1

1. Preheat oven to 425°F (210°C). Place over rack on lowest level.
2. Separate dough into four pieces. Roll each into a ball then flatten into thin circles by pressing down with palms and fingertips to about 1/4" thickness and about 8" diameter.
3. Oust pizza pan or pizza stone with cornmeal. Place rounds of pizza dough on top. Set aside.
4. In a bowl, mix together chopped herbs, zucchini, mushrooms and peppers. Drizzle light, with olive oil. Season with salt and pepper. Mix to coat ingredients evenly with oil.
5. Re-flatten pizza dough with finger tips, if necessary. Add toppings from bowl. Crumble about 1/3 cup (75 ml) Chardonnay-infused Feta Cheese over top of each pizza.
6. Bake 15 to 20 minutes until cheese just begins to brown and crust is golden at edges.
Serve immediately.