1 14” thin-crust dough shell
2 tsp. olive oil
2 cloves garlic, pressed
2 T. hot sauce
7 oz. mozzarella cheese, shredded
1 purple onion, thinly sliced
1½ oz. red peppers, sliced thin
6 or 7 Kalamata olives, broken
Dried parsley flakes
Salt and pepper to taste
Thinly sliced tomato
Field greens (such as fresh basil, spinach or arugula, lightly oiled)
Preheat oven to 400°F. Place the thin-crust dough shell on a pizza screen. Brush the entire surface with olive oil, including the edges. Measure hot sauce into a small dish; press fresh garlic into the hot sauce and combine. Brush the area that will be covered by cheese with the hot sauce/garlic mixture.
Spread out a layer of mozzarella cheese. Artfully arrange the red pepper strips, purple onion and Kalamata olives. Season with salt, pepper, parsley flakes and garlic powder, making sure to cover the edges. Slide onto a pizza brick and bake until mozzarella begins to bubble. Remove from oven when the cheese bubbles begin to show a hint of brown. Add tomato slices and field greens. Slice and serve.