I have started using a microwave steamer to quickly cook the bulk of meals, including mushrooms, gem squash, sausages, steak. These specific examples are extra tasty when browned or caramelised (that is, when fried or baked instead of steamed) but of course that doesn't happen in the microwave.  I considered purchasing a blowtorch, but everything I read about blowtorches including here on Seasoned Advice limits them to specialised tasks such as creme brulee.  Can a culinary blowtorch be used as a general-purpose browning and caramelising tool for steamed food? 
Chilli oil has at least touched chillies (or chilli extract). Pizza oil on the other hand is neither made from pressed pizzas nor flavoured with pizza extract.    English isn't logical. French isn't either, but at least it would use Huile de pépins de raisin, huile (aromatisée) au piment fort (or more commonly huile pimentée or huile piquant) and huile pour pizza, i.e. oil of, (flavoured) with, or  for something. 