Recipes Pizza with Olives, Aleppo Pepper, and Fresh Mozzarella

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

Stage 1

Place a pizza stone or preparing sheet on focus rack in broiler; preheat stove to 450°F. (Leave stone in to preheat.)

Stage 2

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.

Stage 3

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.

Stage 4

Sprinkle with residual basil and remaining Aleppo pepper. Cut into 8 cuts.

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