In a small bowl, mix 2 tablespoons of the olive oil and the minced garlic. Set aside.
Heat the remaining olive oil in a skillet and cook the onion until soft and translucent. Add the merguez and harissa, and season with salt and freshly ground pepper. Cook slowly for 10 minutes uncovered; then take off the heat and allow to cool.
Once cooled, stir in the cocoa nibs and chopped parsley.
To make the pizza: Preheat the oven to 450. Brush the top of the pizza dough with the reserved garlic-infused olive oil. Sprinkle half of the cheese over the dough; then spread the sausage mixture over the cheeses. Finally, top with the remaining cheese, and bake the pizza until the cheese is bubbling and a deep, golden brown, 6 to 7 minutes.
2 cloves garlic, finely minced
1 small onion, peeled and finely chopped
½ lb. merguez sausage, removed from its casing
1 Tbsp. harissa (spicy Moroccan tomato sauce)
Salt and freshly ground pepper
2 Tbsp. cocoa nibs
¼ cup chopped flat-leaf parsley
Pizza dough, rolled to a 10-inch round
4 oz. fontina cheese, grated
2 oz. mozzarella cheese, grated
This article appears in Dec 1-31, 2009.