Loaded Thin Crust Pizza

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"@tuttorossotommatoes @thefeedfeed (#ad) What’s a food that you love? One that brings you joy and just makes you want to happy dance? For me, it’s pizza. Not only do I love eating pizza, but I love getting creative while making pizza. I am ALL about toppings, but a really good pizza starts from the sauce. That's why my loaded thin crust pizza is full of all the things I love and made with the BEST tomato sauce from Tuttorosso… it’s a dream come true. A company that truly has a pizza my heart ❤️ I’ll be happy dancing while eating this pizza all night long 🕺 #feedfeed #ad #tuttorossotomatoes #comfortfood"
-- @megsmoodforfood
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  • Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 3-4

Recipe Card

ingredients

  • 3 tablespoons avocado oil
  • Almond flour, for hands
  • 16 ounces pizza dough, store bought or homemade
  • garlic powder, to taste
  • kosher salt, to taste
  • 12 ounces Tuttorosso Tomato Sauce
  • 4 ounces mozzarella cheese, shredded
  • 5 tablespoons ricotta cheese
  • 2 cloves of garlic, minced
  • 1/4 cup black olives, halved
  • 3 Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes, sliced
  • parmesan cheese, to taste
  • 1 tablespoon pesto, homemade or store bought
  • 1 lemon, juiced
  • 1 cup arugula
  • 1 tablespoon balsamic vinegar
  • crushed red pepper, to taste
  • black pepper, to taste

Method

  • Step 1

    Heat oven to 400 degrees.

  • Step 2

    Prepare a round pizza pan by greasing with avocado oil. Dust hands with almond flour and knead dough to stretch to the edge of pan. Drizzle 1 tablespoon avocado oil and sprinkle with garlic powder and salt over dough. Cover the center of the dough with Tuttorosso Tomato Sauce, spreading it outwards with the back of a spoon, leaving a 1 inch border around the outside as crust. Sprinkle mozzarella cheese over sauce and spoon mounds of ricotta cheese evenly across dough. Scatter minced garlic and arrange black olives and sliced Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes across the surface. Coat crust with parmesan cheese. Bake until crust is golden brown and cheese is melted, about 20-25 minutes.

  • Step 3

    Meanwhile, combine pesto with 1 tablespoon avocado oil and the lemon juice in a small bowl until emulsified. Add arugula to the bowl and toss to coat. Set aside.

  • Step 4

    Let pizza cool for 5-10 minutes, then top with arugula salad and drizzle balsamic vinegar. Finish with crushed red pepper, salt, and black pepper on top. Cut into slices and enjoy!