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1
Heat oil in a small frying pan over low heat until hot, about 1 minute.
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2
Add chile flakes and remove from heat.
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3
Let cool to room temperature.
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4
Strain through a fine mesh strainer if desired, then transfer to a container and cover until ready to use.
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5
Heat half of a gas or charcoal grill to high (about 400 degrees F) and the other half to low (about 300 degrees F).
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6
Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter.
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7
Brush the top of 1 round with olive oil and sprinkle with salt.
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8
Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt.
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9
Grill without moving until grill marks form on the bottom of the dough, about 2 minutes.
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10
Flip dough with a spatula or tongs to the cooler half of grill.
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11
Spread 1/2 of the sauce evenly over the dough, sprinkle 1 tablespoon of the Parmesan cheese over the sauce, then top with 1/2 of the peppers, 1/2 of the sausage, and 1/2 of the mozzarella.
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12
Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
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13
Transfer pizza to a cutting board, sprinkle 1 tablespoon more of the Parmesan over top, drizzle with desired amount of chile oil, slice, and serve.
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14
Repeat with second round of dough and remaining toppings.
