Serves: 4

Why this spice: Collected Foods Aleppo Pepper seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 4 large garlic cloves, cut lengthwise into thirds
• 2 Tbsp. extra-virgin olive oil; plus 2 tsp. if using conventional oven; plus more
• 1¼ cups Sun Gold or cherry tomatoes
• Kosher salt
• ½ small fennel bulb, fronds reserved, very thinly sliced
• Freshly ground black pepper
• 1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature
• 3 oz. fresh mozzarella, torn
• ½ tsp. crushed Aleppo pepper flakes
• All-purpose flour (for dusting; if using pizza oven)

Directions

1. Heat the oven to its hottest pizza setting (ideally 500°F+) with a stone or steel if you have one.
2. Stretch dough, oil lightly, and top with fennel, Sun Gold tomatoes, cheese, and seasoning as listed—avoid overloading.
3. Bake until the crust is blistered and toppings are charred in spots, 6–10 minutes depending on oven heat.
4. Finish with herbs and a pinch of chili. Slice and serve.

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