Finely chop the garlic and add to a small saucepan along with the sunflower oil and the chilli flakes. Gently heat the oil until the garlic is softened but not browned – about 5 minutes.
Remove from the heat and add the olive oil. Leave to infuse and cool for 20 minutes before passing through a sieve. This will keep for a week in the fridge.
Open a Neapolitan dough ball into a pizza skin and top with the tomato sauce. Drizzle over a tsp or so of the garlic oil before transferring to a Roccbox placement peel, launching into the oven and baking for between 60-90 seconds.
As the hot pizza comes out the oven immediately sprinkle over the oregano and give the pizza a second drizzle of the garlic oil before garnishing with the fresh oregano leaves.