PIZZA WITH GARLIC AND OLIVE OIL

Yield: Makes two 4-5 inch pizzas 6 oz. Pizza dough 1-2 large garlic clove 1/2 cup olive oil 1 teaspoon dried oregano, crumbled 1/2 teaspoon dried hot red pepper flakes coarse salt to taste fresh ground pepper all-purpose flour for dusting At least 30 minutes before baking pizza, put a pizza stone or a 5 inch flat cast iron skillet on oven rack in lowest position and preheat oven to 450°-500°F. Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, coarse salt and freshly ground pepper. On a lightly floured surface divide dough. Pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times or roll out with a rolling pin, into a 4-5 inch round. Do the same with the second half of the dough. Cut out a 5 inch round of parchment baking paper. Put the pizza onto the baking paper on a rimless baking sheet with a little flour and carefully transfer it onto your pizza stone or the cast iron skillet. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge. Bake pizzas 5 to 6 minutes, or until dough is crisp and lightly browned, and transfer with a metal spatula to a cutting board. Cut pizza into wedges and serve immediately.