Wood-Fired Pizza Finished with Calabrian Chili Blend Olive Oil

Wood-fired pizza already brings that irresistible smoky-crisp edge, but the finishing touch is where the flavor really wakes up. A warm drizzle of Calabrian Chili Infused Olive Oil Blend layers fruity chili heat, garlic, oregano, and basil over bubbling cheese, charred crust, and sweet tomato sauce, turning a simple pie into the kind of dinner that feels right for weeknight pizza night, game day, or an easy entertaining spread.

Garden Infuzions

Wood-Fired Pizza Finished with Calabrian Chili Blend Olive Oil

Crisp wood-fired pizza gets a final drizzle of Calabrian Chili Infused Olive Oil Blend for fruity heat, garlic, oregano, and basil that make every slice pop.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 slices

Course: Dinner, Main Course, Snack

Cuisine: American, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound pizza dough
• 2 tablespoons all-purpose flour
• 1/2 cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 1/2 cup thinly sliced red onion
• 1 tablespoon cornmeal
• 2 tablespoons Calabrian Chili Infused Olive Oil Blend
• 1 tablespoon fresh basil leaves torn
• 1 teaspoon flaky sea salt

Equipment

• 1 Pizza Stone Or Steel For a crisp, wood-fired-style crust
• 1 Pizza Peel Or Rimless Sheet Pan For launching the pizza
• 1 Large Cutting Board For finishing and slicing
• 1 Chef Knife Or Pizza Cutter For clean slices
• 1 Pair Oven Mitts For safe handling

Method

 

Instructions

1. 1. Place a pizza stone or steel in the oven and preheat to 500°F for at least 30 minutes, or fire up your pizza oven until it is fully hot.
2. 2. Dust a pizza peel or rimless sheet pan with cornmeal and a little flour, then stretch the dough into a 12-inch round.
3. 3. Spread the pizza sauce over the dough, leaving a 1/2-inch border for the crust.
4. 4. Scatter the mozzarella, Parmesan, pepperoni, and red onion evenly over the sauce.
5. 5. Launch the pizza onto the hot stone or into the pizza oven and bake until the crust is blistered and the cheese is bubbling, 8 to 10 minutes.
6. 6. Move the pizza to a cutting board and drizzle the hot pie with Calabrian Chili Infused Olive Oil Blend.
7. 7. Finish with torn basil and flaky sea salt, then slice and serve right away.

Notes

For the best flavor, add the infused oil after baking so the blend's garlic, oregano, basil, and chili notes stay vivid on the finished pizza. If using a home oven, a preheated stone or steel helps mimic wood-fired texture. Keep the toppings light so the crust stays crisp.

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Recipe Tips

Stretch the dough gently so it keeps some air in the rim, and let the oven or pizza oven get fully hot before baking. Add the finishing oil after the pizza comes out so the garlic and herb notes stay bright and the chili heat lands cleanly.

Serving Suggestions

Slice this pizza and serve it with a simple green salad, roasted vegetables, or a bowl of marinated olives. It also works nicely as part of a casual dinner spread with other shareable bites.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a sheet pan or in a hot skillet so the crust gets crisp again before serving.

Variations

Try adding pepperoni, mushrooms, roasted peppers, or torn fresh basil before the final drizzle. You can also swap in mozzarella and fontina for a richer cheese pull, or finish with a light sprinkle of crushed red pepper for extra bite.

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