Ingredients

• 6 ounces pizza dough, recipe follows, or use store bought
• Chili Garlic Oil, recipe follows
• 1/4 cup grated Parmesan
• 2 tablespoons fresh thyme leaves
• 2 tablespoons red pepper flakes

Directions

Pizza Dough:

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Yield: 4 small pizzas

Chili and Garlic Oil:

1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)

2 cups extra-virgin olive oil

1 tablespoon red pepper flakes

In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)

Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Yield: about 2 cups