Less assertive and more nuanced than red pepper flakes, Aleppo pepper makes a terrific pizza seasoning—a little spicy and a little fruity to complement the tangy sauce and rich cheese. Look for Aleppo pepper at spice stores, gourmet grocers, or Middle Eastern markets. A sprinkle of kalamata olives adds briny flavor and a touch of umami.

This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary test

Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or baking sheet on center rack in oven; preheat oven to 450°F. (Leave stone in to preheat.)

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  • Pour tomatoes into a colander set over a large bowl; squeeze and break into chunks. Reserve liquid for another use. Stir together tomato chunks, salt, 1/4 cup basil, 1 1/2 tablespoons olive oil, and 1 1/2 teaspoons Aleppo pepper in a bowl.

  • Sprinkle cornmeal on a piece of parchment paper. Roll pizza dough on cornmeal into a 14- x 8-inch rectangle or a 12-inch circle. Spread tomato mixture over dough, leaving a 1/2-inch border. Top with cheese balls and olives. Leaving pizza on parchment paper, place onto hot pizza stone. Bake at 450°F for 10 minutes or until crust is done and cheese is bubbly. Brush edges of crust with remaining 1 1/2 teaspoons oil.

  • Sprinkle with remaining basil and remaining Aleppo pepper. Cut into 8 slices.

Nutrition Facts

374 calories; fat 22g; saturated fat 5g; protein 12g; carbohydrates 43g; fiber 5g; sugars 3g; sodium 688mg.
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