Not so much confident but rather more nuanced than red pepper chips, Aleppo pepper makes a stupendous pizza flavoring—somewhat hot and somewhat fruity to supplement the tart sauce and rich cheddar. Search for Aleppo pepper at flavor stores, gourmet food merchants, or Middle Eastern markets. A sprinkle of kalamata olives includes briny flavor and a dash of umami.
- 1 (28-oz.) can unsalted whole peeled tomatoes
- 3/8 teaspoon kosher salt
- 1/2 cup thinly sliced fresh basil, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon crushed Aleppo pepper, divided
- 1 tablespoon plain yellow cornmeal
- 12 ounces fresh or frozen thawed prepared whole-wheat pizza dough
- 4 ounces small fresh mozzarella cheese balls (bocconcini)
- 1 ounce coarsely chopped pitted kalamata olives
The most effective method to Make It
Place a pizza stone or preparing sheet on focus rack in broiler; preheat stove to 450°F. (Leave stone in to preheat.)
Empty tomatoes into a colander set over a huge bowl; crush and break into pieces. Hold fluid for another utilization. Mix together tomato lumps, salt, 1/4 container basil, 1/2 tablespoons olive oil, and 1/2 teaspoons Aleppo pepper in a bowl.
Sprinkle cornmeal on a bit of material paper. Fold pizza batter on cornmeal into a 14-x 8-inch square shape or a 12-inch circle. Spread tomato blend over mixture, leaving a 1/2-inch outskirt. Top with cheddar balls and olives. Leaving pizza on material paper, put onto hot pizza stone. Prepare at 450°F for 10 minutes or until the point that covering is done and cheddar is bubbly. Brush edges of outside with residual 1/2 teaspoons oil.
Sprinkle with residual basil and remaining Aleppo pepper. Cut into 8 cuts.