CookingLight diet CookingLight diet
Greg DuPree
Prep Time
10 Mins
Total Time
25 Mins
Serves 4 (serving size: 2 slices)

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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