Mario Batali’s Pizza Aglio, Olio, e Peperoncino

chile mario batali pizza tomato

Mario Batali, Otto, NYC

Makes one 10” pizza Servings

Source

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)

Method

Heat broiler with rack in top position; place sheet of foil on rack below to catch any drips. Combine garlic, chile, and 1/4 cup oil in a small saucepan over low heat and cook until softened, about 4 minutes.

Place crust on a baking sheet or pizza peel. Spread tomatoes over crust, leaving a 1/2” border. Scatter some garlic and chile over top, then drizzle with some of the infused oil. Slide pizza onto rack and broil, checking often, until crust is charred and blistered in spots, 6–8 minutes. Using a pair of tongs, remove pizza from oven; sprinkle with salt and red pepper flakes, drizzle with olive oil, and top with parsley.