Recipe video above. No visit to your favourite pizzeria start without garlic cheese pizza! My best garlic pizza calls for both parmesan and mozzarella cheese, and to infuse olive oil with garlic (it only takes 10 minutes). It's outrageously good!Cook times:Classic yeast pizza dough - 5 to 6 hours dough rising (total) | 10 min prep | 8 min cookNo-yeast pizza dough - 0 min dough rising | 10 min prep | 10 min oil steeping | 8 min cookStore bought pizza dough - 5 min prep | 10 min oil steeping | 8 min cook
Preheat oven to 250°C / 480°F (230°C fan). Allow time to get it nice and hot!!
Garlic infused oil - Mix olive oil and garlic in a small bowl. Set aside to infuse with flavour for 10 minutes.
Pizza base - Make and roll out chosen pizza base, stretch onto pan.
Top - Spread oil (and all garlic) onto the base, leaving the crust baked. Sprinkle with salt, parmesan then mozzarella. (If using no-yeast base, spray/brush exposed crust with olive oil.)
Bake 8 minutes, turning after 4 minutes, or until the the cheese has golden spots. Cut and eat, stat!
Notes
1. Pizza base choices -
Classic pizza dough (yeast) - 5 min hand knead or stand-mix or 40 second food processor, plus 4 to 6 hours rising time (across 2 rises)
No yeast pizza dough - This is excellent, not a sad substitute for yeast pizza. 40 seconds in food processor, or hand knead. NO RISE TIME.
Store bought - anything of your choice, un-cooked or par-cooked (else it will burn before cheese melts)
2. Garlic - For the best results, we want the garlic in a paste form so it fully infuses the oil with flavour. If you don't have a garlic crusher, finely mince the garlic using your knife then smear it into a paste using the side of the knife.Please don't use store bought garlic paste - it's sour from preservatives.3. Cheese notes - Freshly shredded melts / spreads better because pre-shredded in packets are coated with anti-clumping agents. If using cups for measuring, shred first then pack it in tightly else you'll be short - so sad. I cut hunks of cheese, weigh, then grate.