This strawberry and feta whole wheat pizza with buttered pecans recipe has been floating around in my head for a couple of months now. It started back in May when we visited San Saba, TX – the pecan capital of the world – and brought home some pecan oil. I’d been thinking about a strawberry pizza I love to eat at my favorite local pizza joint, and I felt like I needed to recreate it, but with pecans. Yesterday I finally had all the ingredients in my house at the same time, so I went for it…and you guys, it’s my new favorite.
Strawberry and Feta Whole Wheat Pizza with Buttered Pecans
I loved it so much that I knew I had to get it up on the blog right away. Like, right away. And after I get this written? I’m going to make another one for myself because I still everything I need in my fridge to make more!
If you like this recipe, you might also like this super yummy grape, walnut, and goat cheese pizza.
Here are some notes about this recipe:
Pizza is hard to mess up. You can make any substitutions you see fit for this recipe. If you don’t like pecans, leave them off. If you don’t have pecan oil, sub for olive oil. Swap out the cheeses if you prefer, use a regular onion instead of a shallot…it will still be good!
You don’t need to go to the Pecan Capitol of the World to get pecan oil (although when in Texas, I totally recommend it!). You can also buy it on Amazon.
Double it, triple it, quadruple it…this recipe is for two pizzas, but is obviously very easy to double!
Another great thing about pizza is that you can have a super fancy pizza with feta and onions and other adult-ish foods, but can easily accomodate a pickier palate (KIDS! I’m talking to you) at the same time by leaving off some of the ingredients. Everyone wins and dinner is easy. Everyone has something they love, but you’re not making thirteen different meals for dinner.
I’ve really been obsessed with scallions lately. I want them with everything. But sometimes I can’t find them at the grocery store! Replace with a purple onion if that’s the case for you.
Buttered, toasted pecans are BOMB. You’re going to make a bunch for this recipe – use them over salads or chicken or oatmeal throughout the week!
And finally…I may just become a pizza blogger. Kidding/not kidding.
OK – here it is. Strawberry, feta, buttered pecans…all on top of a crispy, cheesy pizza.
Prep time: 10 minutes (not including the 25 minutes it will take the toast the pecans)
Cook time: 4-6 minutes
Whole wheat pita bread
Strawberry Feta Whole Wheat Pizza with Buttered Pecans
Buttered, Toasted Pecans
- 1 c pecans chopped
- 1 tbsp butter melted
- 1 whole wheat pita
- 1 c strawberries sliced
- 6 basil leaves
- 1 shallot thinly sliced
- 1 tsp pecan oil
- 1/4 c mozzarella grated
- 1/4 c feta crumbled
- 1 tsp balsamic vinaigrette
- 1 tbsp toasted pecans
Buttered, Toasted Pecans
- Heat oven to 325.
- Melt the butter. Toss the pecans in the melted butter until covered.
- Spread the buttered pecans out on a sheet pan. Cook for 12 minutes, stir, then leave in the oven for another 12-13 minutes. Pecans should be crispy when they're ready.
- Heat oven to 425.
- Spread 1/2 tsp pecan oil over each whole wheat pita bread. Top with cheese (half the mozzarella, half the feta), strawberries, shallots, pecans, and basil. Drizzle balsamic vinaigrette over the top.
- Cook for 6-8 minutes, until cheese starts to brown a little on the edges.