I love making my own oils to top pizza. This process is so easy, and can add such a dimension to plain pizza. With greasy toppings (which you obviously don't need to worry about) it can be a bit much. I understand where starting with sunflower oil would be sort of a blank slate for the other flavors, but I prefer to start with a nice unfiltered olive oil. These oils can have a strong flavor, but I love it. The easy stuff that I like to infuse is garlic and pepper flakes. I would imagine fresh peppers would taste even better. All you have to do is find a nice bottle, and drop in a bunch of garlic cloves and pepper flakes. I usually let it sit for a few days. The oil can get too strong after about a week, so at some point I put it in the fridge which seems to slow down the absorption of flavors into the oil. I have tried heating the oil briefly with the garlic, and it does have a different flavor. The advantage here is that you can use it right away. The problem is that the oil will loose some of its good characteristics when heated. To fix this problem you can heat just a portion of the oil with the garlic, then add it to the rest of the uncooked oil.
It is a little tricker, but making basil/herb infused oil is well worth the trouble. If you like the taste of pesto you will love this drizzled on your pizza after it comes out of the oven. First take about a third of the oil you plan to use and put it in a blender with a good amount of fresh basil, or whatever herb you like. Puree the mixture, and add enough oil to make it a little thicker than a paste. Simmer this mixture for 8-10 minutes. Let it cool, and drain it through a cheese cloth, or very fine mesh. You will have to squeeze the oil out of the herbs. Now combine this with the rest of your uncooked oil, and add garlic and pepper if you want to. This mixture is so amazing, and you don't need much of it to zap your pizza with flavor. This is also great drizzled on anything, oven/grill roasted vegetables, pasta etc.
