YUMM! No Takeout! Pizza with Olives, Aleppo Peppers, and Fresh Mozzarella #fitfam

NoTakeout! Pizza, Pizza! Fridays are made for delicious pizza! Try this spicy and crunchy pizza  with delicious and smooth sauce for your Friday NoTakeout night and have fun with the toppings!


  • 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


  1. Place a pizza stone or baking sheet on center rack in oven; preheat oven to 450°F. (Leave stone in to preheat.)
  2. 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.
  3. 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.
  4. Sprinkle with remaining basil and remaining Aleppo pepper. Cut into 8 slices. (recipe: MyRecipes.com)

Some Haute iTunes for your Lit Friday Night



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