Whipped Feta & Honey Recipe
finished with olive oil, toasted pepitas, & served with homemade pizzetta bread
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Ingredients
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Pizzetta bread
Whipped feta
Toppings & garnish
Method
Pizzetta bread
- 1
Mix dry ingredients
In a large bowl whisk together the flour, instant yeast, sugar, and salt until evenly distributed.
- 2
Add liquids and form dough
Pour the warm water and 2 tbs olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with a dough hook). If dough is sticky, add up to 2 tbs flour, a little at a time.
- 4
- 5
Portion and bench rest
Turn the risen dough onto a work surface and divide into 6 equal portions (about 85–100 g each). Shape each into a tight ball, cover and let rest 10 minutes to relax the gluten.
- 6
Preheat oven and prepare trays
Place a baking stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C). If using a sheet pan, dust with the semolina or cornmeal.
- 7
Shape pizzettas
Working with one ball at a time, gently press and stretch each ball into a 6–7 inch (15–18 cm) round on a semolina-dusted peel or parchment. Poke a few small holes with a fork to prevent big bubbles. Brush the tops lightly with a little olive oil (reserve most finishing oil for after baking).
- 8
Bake
Transfer the shaped pizzettas to the hot stone or baking sheet (use parchment if needed). Bake 6–8 minutes until edges are golden and underside is spotted and crisp. Remove and cool slightly on a rack.
Whipped feta
- 9
Prepare feta
While the dough rises, drain the packed feta well and crumble it into chunks so it blends smoothly.
- 10
Blend
In a food processor combine the crumbled feta, softened cream cheese, 2 tbs olive oil, lemon juice, and the garlic clove. Process until very smooth and airy, scraping down the sides once or twice, about 45–60 seconds. Add a splash of water (½–1 tbs) if needed to reach a spreadable, whipped texture.
- 11
Season
Taste and add a pinch of salt (if needed) and freshly ground black pepper to taste. Transfer the whipped feta to a shallow bowl and refrigerate until ready to use. Bring to room temperature 15 minutes before serving if chilled.
Toppings & garnish
- 12
Toast pepitas
Heat a small dry skillet over medium heat. Add the raw pepitas and toast, stirring frequently, until they pop lightly and are fragrant and golden at the edges, 3–4 minutes. Transfer to a plate to cool.
- 13
Assemble pizzetta
Spread a generous 2–3 tbs of whipped feta onto each warm pizzetta, leaving a small border. Drizzle about ½ tbs honey over each pizzetta (adjust to taste).
- 14
Finish
Drizzle each pizzetta with about ½ tbs extra-virgin olive oil, sprinkle with the toasted pepitas, a pinch of lemon zest, and scatter chopped thyme leaves. Finish with a crack of coarse black pepper to taste.
- 15
Serve
Serve the pizzettas warm or at room temperature as a shareable plate. Leftover whipped feta keeps covered in the fridge for up to 3 days.
