Name: Mario Batali’s Pizza Aglio, Olio, e Peperoncino
Yield: Makes one 10” pizza Servings
Ingredients: 2 garlic cloves, thinly sliced; ¼–½ Fresno chile, thinly sliced; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 10” parbaked pizza crust; ¼ cup strained tomatoes, preferably Pomi; Flaky sea salt, crushed red pepper flakes, and torn fresh parsley leaves (for serving)

Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.

Recipe notes