Makes 4 Pizzas. For the Pizza Dough: Watch the Pizza Dough Video.
Heat up oil and cook garlic until fragrant; about 2 minutes. Turn off the heat and add herbs carefully (wipe off any remaining moisture on the fresh herbs before adding the hot oil) cover and let infuse for 5 minutes. Remove lid and transfer to a clean container to cool. Herbed oil can be kept refrigerated for up to 2 weeks.
In a food processor, pulse garlic and basil until finely chopped. Add tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky or chop all by hand. Transfer to a medium bowl. Stir in the tomato paste, and season with sugar, salt and pepper to taste. Add more tomato paste if the sauce looks watery. The tomato sauce can be prepared in advance.
In a hot oven proof skillet, sauté peppers and onion rings on high heat for about 5 minutes. Season with salt and pepper and deglaze with balsamic and finish cooking in a 400ºF/205ºC oven for 30 minutes. Remove from oven and transfer the roasted mixture to a clean tray. Increase oven temperature to 550ºF/290ºC. Brush pizza dough with herbed oil, spread over tomato sauce and some parmesan and half of the Feta cheese. Top with the roasted sweet peppers and onion rings and add remaining Feta, olives and season with more ground black pepper if desired.
Position rack in the lower third of oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 550°F/290ºC). Bake for about 7 to 10 minutes or until it’s bubbling and the edge of the crust turns brown. Reduce baking time if using a wood-fired oven. Buon appetito!