I have tried making garlic bread with the pizza dough several times and was never quite happy with the result. I followed Jamie Oliver’s recipe where he mixed olive oil and garlic and spreads it on the dough prior to baking. I found that the garlic would have a slightly burnt, bitter flavour, and wasn’t aromatic.
Then I watched the chefs making garlic bread at one of our local pizza places. The trick is to bake the base dough without any topping and pour the garlic butter (precooked) onto it after it comes out of the oven. That way there’s no danger of overcooking the garlic. Use any leftover buttery garlicky oil for brushing the edges of other pizzas.
| Prep Time | 5 min |
| Cook Time | 5 min |
| Servings |
round of garlic bread
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Ingredients
- 1 ready pizza dough base see pizza recipe on the blog
- 2 tablespoons unsalted butter
- 2 garlic cloves finely chopped or grated
- 1 tablespoon herbs (any of flat-leaf parsley, rosemary, spring onions greens) finely chopped
- 1 tablespoon extra virgin olive oil
- sea salt
- sea salt flakes for finishing
Ingredients
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Instructions
Make the garlic butter:
- Melt the butter in a small saucepan over medium heat. Add garlic and cook, stirring, until just softened, about 2 minutes. Be careful not to let the garlic colour, else the flavour will change. Remove from heat and stir in the herbs and oil; season with salt.
To finish the bread:
- Bake the dough base as per the pizza recipe, without any toppings. It might less time to bake as the dough is bare, so keep an eye out.
- As soon as the pizza is baked and has several deep golden spots, take it out and pour the buttery garlicky oil on it. Sprinkle with some more sea salt and eat hot, cut into wedges and rolled up.
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