7 minutes
A simple yet delicious pizza featuring the classic Italian flavors of garlic, olive oil, and chili peppers.
Parbaked Pizza Crust
each
tablespoons
Garlic, thinly sliced
cloves
Red Finger Chile, sliced
each
Italian Parsley Leaves
handful
1. Broil the Crust
Set your broiler to high. Place your parbaked pizza crust under the broiler and watch it closely to achieve a lightly golden hue, which should take about 1 to 2 minutes. Remove from the broiler once done.
2. Add Olive Oil
Drizzle a tablespoon of extra virgin olive oil over the surface of the broiled pizza crust.
3. Scatter Garlic and Chile
Scatter the thinly sliced garlic evenly across the crust, followed by a sprinkle of sliced red finger chile or serrano chile.
4. Garnish with Parsley
Sprinkle the fresh Italian parsley leaves over the pizza.
5. Cut and Serve
Cut the pizza into six slices using a pizza cutter or knife, and serve immediately.
Select the finest olive oil, fresh garlic, and authentic Italian peperoncinos or quality red chili flakes to ensure the best flavor in your Aglio, Olio & Peperoncino Pizza.
Make your own dough with high-protein bread flour and let it ferment for at least 24 hours in the fridge for flavor and gluten structure, or use a high-quality store-bought dough.
Preheat to the highest setting, using a pizza stone or steel to mimic a traditional pizza oven and achieve a crispy yet chewy crust.
Slicing garlic thinly ensures quick, even cooking, and prevents burning, infusing the pizza with its aromatic flavor.
Warm olive oil with garlic and peperoncino on low heat to meld their flavors, creating a rich, infused oil that will enhance the pizza.
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