Simple Antipasti Pizza

Ingredients:

• 110 g thin slices of capicola, torn into bite-sized pieces
• 1/2 cup pepperoncini peppers (about 18), stemmed and coarsely chopped
• 4 medium ripe tomatoes (about 700 g), diced
• 2 tubes of ready-made pizza dough (280g each)
• Olive oil for greasing
• 1 cup grated semi-skimmed mozzarella
• 170 g feta, crumbled
• 1 tbsp fresh oregano, chopped
• Red pepper flakes, for sprinkling

Preparation:

1. Preheat oven to 220°C. Line the backs of two baking sheets with parchment paper.
2. In a medium bowl, combine capicola, pepperoncini and tomatoes and season with salt.
3. Unroll one tube of dough on a work surface and carefully stretch it into a 27.5 x 35 cm rectangle. Transfer to one of the prepared baking sheets. Repeat with the other portion of dough.
4. Generously brush each layer of dough with olive oil and sprinkle evenly with mozzarella and feta. Spread the tomato mixture evenly over each layer of dough, reserving the juices in the bowl to prevent the layers from becoming soggy.
5. Bake until each pizza is golden brown on the bottom and the crust is crisp, 15-18 minutes. Sprinkle with oregano and red pepper flakes and serve.