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Peperoncini and Cheese Pizzas with Garlic-Herb Oil
Makes two
12-inch oval pizzas
30 minutes
Ingredients
-
2
cups lightly packed fresh flat-leaf parsley
-
½
cup chopped fresh chives
Directions
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01About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. In a food processor, combine the parsley, chives, dill, garlic, oil, 1 teaspoon salt and ½ teaspoon pepper. Process until smooth, about 30 seconds, scraping the bowl as needed. Transfer to a liquid measuring cup and set aside.
Reviews
September 1, 2024
Delicious! Fontina v. mozzarella?
What a delicious and very simple and easy pizza to do! The garlic-herb oil is spectacular so it would be best to use fresh herbs rather than those on their last legs. The ingredients listed fontina but the recipe cited mozzarella. We used fontina and it was beautiful. We did it on a charcoal grill and will definitely do this again.
August 13, 2025
Really great flavors!
I would definitely make this pizza again. The dough was very simple and quick to make and I think the addition of yogurt gave the crust a nice texture. But even though I had reduced salt and oil reading the recipe assuming it would be too salty and oily. . . it was almost too salty and there was way too much oil in the garlic herb oil.
October 29, 2024
So good! A little salty
This was so delicious. The only note I have is to maybe cut the salt in the herb slurry in half - I used store brand kosher salt, and I think I read somewhere that Milk Street uses a different brand, which can apparently make a difference in the level of saltiness.
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