Instructions
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!
Recipe 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.
