The garlic bread from that big pizza chain (insert whatever your favourite is) is a family favourite. But it does fill you up, resulting many a time in boxing up at least some of the pizza itself. What is the solution? Garlic bread pizza! When you have left over dough sitting in the fridge, and you just want a light meal and not a full blown pizza, ideal time to garlic breadize the potential pizza.
It is a completely different taste and texture dimension to a garlic bread made out of a baguette. Still it is no pizza either. Depending on how much cheese you add, you can make it however rich you want it to be. We however, like it to be light, so I only add Mozzarella cheese just enough to form a thin layer once it is melted and bubbling.
I make some extra base while making pizza and use the left over dough, which sits happily in the fridge for this. If you have not made a pizza base before, you could just buy from the store. I will post how to make a pizza shortly, it is a rewarding experience.
Garlic Bread Pizza
A brinskitchen Recipe
- Dough or pre made Pizza base
- 125 gms ball of Mozzarella
- For the Garlic butter:
- 100 g salted butter
- 5 – 6 fresh fat cloves of Garlic
- A small hand full of chopped Parsley
For the Garlic butter:
- Chop the garlic cloves finely or you can even grate it. Chop the parsley, fine or coarse, however you wish to see the parsley. I think it looks very homemade when coarse and you can see bits of the leaves in the bread.
- Melt the butter over a gentle heat and once all the butter is melted, drop in the chopped garlic and fry for a minute. Keep the garlic moving, you don’t want it to burn.
- Take off the heat, stir in the chopped parsley and let it cool.
- Once cool, tip the butter into a large piece of cling film, and pat it into a rough rectangle or a roll along the long edge. Bring together the long ends to over lap tightly over the butter and twist either end to form a roll. You can now even roll it on the work surface to make it nice and even. Place in refrigerator to firm up. You can freeze the rest and use it later.
For the Garlic bread Pizza:
- Switch oven on to 220˚C
- Roll out the dough to the thickness you like and place on a baking sheet or pizza sheet if you have one.
- Cut thin discs of the garlic butter if firm or frozen and distribute over the rolled base. If you have just made the garlic butter, once cool and semi firm, just spread it.
- Tear up the mozzarella and spread over
- Crack a little pepper over (optional)
- Bake for about 10 – 15 mins, till the cheese is melted, bubbling and slightly brown on top.
- Take out from the oven and let it rest for about 5 mins so the melted cheese sets
- Enjoy with a few home made potato wedges on the side
- Using salted butter means you don’t have to add salt over the pizza. If you prefer, make it with unsalted butter and sprinkle salt to your taste before baking.
- Remember mozzarella cheese is unsalted. You can use any cheese you like, taste will differ dramatically with say cheddar, but then make the garlic butter with unsalted butter so you don’t over do the salt.
- Parsley is the traditional herb in garlic bread. You can experiment with different herbs, not the first time though as you want to perfect your technique. And make only a little, incase you don’t like it.
- The garlic quantity I have given is conservative to give a light taste, as the pungency of garlic varies a great deal depending on variety and freshness. Vary the quantity according to your tastes. Use the best and freshest, not old half germinated garlic which is lying around.
- Rolled and covered in cling film, the garlic butter stays very well in the freezer for months. Don’t defrost, just cut slices with a sharp knife and use.
- Want a traditional garlic bread slice? Buy a freshly made baguette from the bakery/supermarket, slice in a slant to about 3/4 the depth and wedge a thin disc of the garlic butter into each cut and bake at 200˚C (180˚C fan) for 10 mins. You have authentic garlic bread.
- While heating up the oven for the garlic bread, you might as well use it for making potato wedges and it becomes a light, vegetarian meal. Easy. I will post my recipe soon.