Recently, while exploring the charming town of Flagstaff, Arizona, we had the pleasure of dining at Fat Olives, a local Italian restaurant known for its unique and delicious pizzas.
Topped with a homemade Calabrian chili oil and a drizzle of local Flagstaff honey, Fat Olives has nailed the perfect combination of sweet, savory and spicy notes.
As a VPN Certified pizzeria, Fat Olives stays true to the ancient art of Neapolitan pizza. They use only the finest ingredients, including D.O.P. San Marzano tomatoes and house-made mozzarella. But what truly sets them apart is their signature touch: a drizzle of local honey balanced perfectly with the smoky heat of their homemade Calabrian chili oil.
This fiery-sweet combination is featured on pizzas like the “Calabrian Dolce,” the “Marmalade” and the “Shrimp Fra Diavolo.” For an award-winning twist, try the “Belgio Dolce.” The creamy Alfredo base is topped with spicy Molinari soppressata, shaved brussels sprouts and crushed pistachios. Each pizza is cooked to perfection in their handcrafted Valoriani oven, built by a 5th-generation Italian family of oven specialists.
Now, you might be wondering, can I recreate this magical pizza experience at home? We’ve got you covered. Here’s the recipe for Fat Olives Pizza with Calabrian Chili Oil and Honey.
Essential Ingredients for a Fat Olives Pizza
- Homemade Calabrian Chili Oil: This fiery condiment is the heart and soul of this pizza. The Calabrian chiles add a smoky heat that lingers on the palate, while the olive oil provides a rich base. The key lies in making it yourself. Toasting the dried chiles adds another layer of complexity that store-bought options simply can’t replicate.
- Honey Drizzle: Don’t shy away from the honey! The sweetness perfectly balances the spice of the chili oil, creating a truly unique and addictive flavor profile. It adds another dimension to the pizza, preventing the heat from overpowering the other ingredients. For an authentic touch, try a local Flagstaff honey such as Sphinx Date Ranch Wildflower Honey or Sweet Sting Honey.
The Recipe Breakdown:
This recipe provides detailed instructions for making the pizza dough, Calabrian chili oil, and two sauce options – marinara and Alfredo.
- Pizza Dough: The recipe uses “00” flour, a finely ground Italian flour that creates a light and airy crust. The extended rise times ensure a flavorful and well-developed dough.
- Calabrian Chili Oil: This fiery condiment requires a bit of planning but is well worth the effort. The recipe involves toasting dried chiles, processing them with Calabrian chiles in oil, and letting the mixture infuse for a week.
- Marinara Sauce: A classic marinara provides a robust tomato base for the pizza.
- Alfredo Sauce: For a creamier option, you can opt for a homemade Alfredo sauce.
Tips for Success:
- Preheat the Pizza Stone or Steel: For a perfectly crisp crust, preheat your pizza stone or pizza steel in the oven for at least 30 minutes before baking. This ensures even heat distribution and a delicious char on the crust.
- Don’t Skimp on the Chili Oil: While the chili oil adds a kick, adjust the amount to your desired level of spice.
- Fresh is Best: Use high-quality ingredients, especially for the mozzarella cheese, to achieve the best flavor.
With this recipe in hand, you can bring the taste of Fat Olives to your own kitchen. So fire up your oven, whip up a batch of dough, and get ready to experience a pizza unlike any other!
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Fat Olives Pizza with Calabrian Chili Oil and Honey
Recipe by Jason Hill – CookingSessions.comIngredients
For the Pizza Dough
- 1 cup “00” flour plus extra for dusting
- 1/3 cup plus 3 tablespoons warm water 90°F
- 3/4 tablespoon active dry yeast
- 1/2 teaspoon sea salt
For the Toppings
- 2 ounces Pizza Sauce
- 3 ounces shredded mozzarella cheese
- 2 ounces Calabrian chili oil see recipe below
- Dried oregano to taste
- Grated Pecorino-Romano cheese to taste
- 1 ounce honey
- 1/4 cup diced sopressata optional
- 1 oz. crushed pistachios optional
Homemade Calabrian Chili Oil
- 1 cup dried chiles de arbol
- 12 oz. Calabrian chiles in oil
- 1 liter blended oil (70% olive oil, 30% canola oil) (about 34 oz.)
Homemade Alfredo Sauce (Optional)
- 2 tablespoons butter
- 1 clove minced garlic
- 1 tablespoon all purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 2 ounces grated Pecorino Romano cheese
- Salt to taste
Instructions
- Make or buy your pizza dough: If you're feeling adventurous, try the recipe below for a homemade "00" flour dough. Otherwise, grab your favorite store-bought pizza dough and let it thaw at room temperature.
Homemade Calabrian Chili Oil
- Toast the chiles de arbol: Heat a dry cast-iron skillet over medium heat. Add the chiles de arbol and toast them, turning occasionally, until they become slightly darker in color (less than 3 minutes). Remove from heat and let cool completely.
- Process the first batch: In a food processor, combine the toasted chiles de arbol with the oil from the jar of Calabrian chiles. Process until a smooth paste forms. Transfer this paste to a clean, non-reactive container (like a glass jar).
- Process the Calabrian chiles: Add the Calabrian chiles from the jar to the food processor and pulse a few times to break them down a bit.
- Slowly add the oil: With the food processor running on low speed, slowly drizzle in the blended oil. Continue processing until the mixture is completely smooth and well-combined.
- Infuse and strain: Transfer the chili oil mixture to your chosen container, cover it tightly, and store it in a cool, dark place. Stir the mixture daily for 7 days.
- The final step: On the seventh day, strain the chili oil through cheesecloth to remove the chili pulp. Discard the pulp and store the finished oil in a clean, airtight container in the refrigerator.
Homemade Alfredo Sauce
- Melt the butter: Grab a small pot and heat the butter over medium heat. Once melted, whisk in the roasted garlic puree (or minced garlic) and cook for 2 minutes, stirring constantly.
- Make the roux: Add the flour and whisk it into the melted butter until it forms a smooth paste (roux). Cook this roux for 3-4 minutes over medium heat, whisking regularly. Be careful not to burn it!
- Creamy time! Slowly whisk in the heavy cream and milk until fully combined. Bring the mixture to a low boil, whisking constantly.
- Season it up: Add the garlic powder (if not using roasted garlic), white pepper, and pecorino-Romano cheese. Whisk everything together until smooth. Season with salt to your taste.
- Thicken it up: Let the sauce simmer over low heat for 15 minutes, whisking occasionally. This will help it thicken up nicely. Taste again and adjust seasonings if needed.
- Serve it hot or cold: You can use this sauce hot or cold on your pizza! If not using it right away, cover it and chill it in the refrigerator.
Homemade Pizza Dough (optional):
- In a large bowl, make a well with the flour. Add the warm water, yeast, and salt. Mix from the center outwards until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 15 minutes, adding more flour as needed until it’s smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, and cover with a damp cloth. Let it rise at room temperature for 1 hour.
- Punch down the dough, then cover and let it rise for another 3 hours. Refrigerate for at least 24 hours (or up to 36 hours) to “retard” the dough. Take it out 30 minutes before using.
- Preheat your oven! Aim for 550°F (288°C) and preheat a pizza stone or steel for at least 30 minutes.
- Stretch the dough: On a floured surface, roll out the dough to a 12-inch circle. Make sure the thickness is consistent, especially in the center.
Assemble your pizza
- Transfer the dough to a pizza peel dusted with flour. Spread your marinara sauce evenly, leaving a 1-inch border around the edge.
- Sprinkle the mozzarella cheese over the sauce.
- Drizzle the Calabrian chili oil on top of the cheese. Don't be shy, but adjust the amount based on your spice preference.
- Sprinkle with dried oregano and grated Pecorino-Romano cheese.
- Slide the pizza onto the preheated pizza stone and bake for 3-5 minutes, or until the cheese is melted and the crust starts to char.
- Remove the pizza from the oven and finish with a drizzle of honey.
- Slice and enjoy! Cut your pizza into 6 slices and savor the unique combination of flavors.
Notes
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