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Aglio, Olio, and Pepperoncino Pizza

This simple flat bread–like pizza makes a good accompaniment to antipasti plates and salads. “I like to serve this with lentils or eggplant caponata,” says Batali. (Caponata is a classic Sicilian stew. To make it at home, search “caponata” on vegetariantimes.com.)…

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This simple flat bread–like pizza makes a good accompaniment to antipasti plates and salads. “I like to serve this with lentils or eggplant caponata,” says Batali. (Caponata is a classic Sicilian stew. To make it at home, search “caponata” on vegetariantimes.com.)

Servings
slice

Ingredients

  • 1 Parbaked Pizza Crust
  • 1 Tbs. olive oil
  • 1 clove garlic, thinly sliced
  • 1 red finger chile or serrano chile, thinly sliced
  • 12 fresh Italian parsley leaves

Preparation

Preheat oven to broil. Broil Parbaked Pizza Crust 1 to 2 minutes, or until set and lightly toasted. Drizzle with oil, scatter with sliced garlic, and sprinkle with chile and parsley leaves. Cut into 6 slices, and serve.

Nutrition Information

  • Serving Size Makes 1 10-inch pizza
  • Calories 78
  • Carbohydrate Content 9 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 292 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g