Fat Olives Pizza with Calabrian Chili Oil and Honey
Recently, while exploring the charming town of Flagstaff, Arizona, we had the pleasure of dining at Fat Olives, a local pizzeria known for its unique and delicious pizzas. One pizza that truly stood out was their creation featuring a homemade Calabrian chili oil and a delightful drizzle of honey.
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
Try these variations using the Fat Olives Calabrian Chili Oil and local honey toppings:Marmalade: San Marzano tomatoes, mozzarella cheese, provolone cheese, Molinari sopressata, bacon marmalade and baby arugula.Calabrian Dolce: San Marzano tomatoes, mozzarella cheese, provolone cheese, Calabrian chilies, Molinari sopressata, fresh basil.Shrimp Fra Diavalo: Creamy pesto, mozzarella cheese, provolone cheese, spicy shrimp, Calabrian chilies, fresh basil.Belgio Dolce Pizza: Alfredo sauce, house-made mozzarella cheese, pecorino romano, oregano, shaved brussels sprouts, Molinari soppressata, crushed pistachios.