Cheesy Roasted Garlic Bread Pizza
Feb 14, 2023, Updated Aug 08, 2024
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I can assure you that you have never tasted pizza quite like this cheesy roasted garlic bread pizza. It’s made by using a whole head of garlic, three types of cheeses and tomato confit. Pizza night will never be the same in your home!
Cheesy Roasted Garlic Bread Pizza
When I hear it’s pizza night in my house, I immediately begin to salivate. Especially when I hear garlic bread pizza is on the menu. Made with three types of cheese including mozzarella, parmesan and burrata and tomato and garlic confit, this garlic bread pizza will change the pizza game! As you may or may not know, I love to make good use of tomato and garlic confit. I have used it as a focaccia topping many times so why not on a pizza? It works exceptionally well and elevates the regular pizza to a rather decadent and luxurious one.
Pizza Dough for Garlic Bread Pizza
I must admit that a few years ago, I was rather opposed to make pizza dough from scratch. Why bother making when it can be so easily bought in the store? Because homemade pizza dough is one thousand if not, one million times better than store bought! While it can take a little trial and error to get the hang of it, your perseverance will really pay off! I like to make my dough in a stand mixer but you can easily make this dough by hand. Let your hands do the work instead of the mixer and double the amount of time when kneading by hand.
My top tips for making pizza dough
Follow these top tips to ensure you are making the best possible pizza dough!
Put the rolling pin away – It’s important we don’t use a rolling pin when shaping our dough. You want to do this by hand when shaping your pizza bases so the little air pockets are not popped. Otherwise you will be left with a dense and chewy dough.
Room temperature – when stretching out your pizza bases, it’s important your dough is at room temperature. This will make it much easier to stretch out and it will also cook at a more even rate
Hydration – the most famous pizza in the world is the Nepolitan pizza. It has a hydration of 58 – 64% resulting in it being tender, light and moist. I have followed this calculation for my pizza dough recipe.
Pizza Oven
While pizza can be made in a regular oven, this recipe does require a pizza oven. My good friends over at Ooni have sponsored this post and I have used their oven to create this pizza. I have been wanting a pizza oven for so long and let me tell you this: they are worth every cent! The Ooni oven makes incredible pizza in 60 seconds that will instantly transport you to Italy.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Cheesy Roasted Garlic Bread Pizza
Ingredients
Pizza Dough
- 600 g 00 flour
- 385 g lukewarm water, 64% hydration
- 3 g yeast
- 1 tsp honey
- 10 g flakey sea salt
- 20 g olive oil
Tomato & Garlic Confit
- 400 g cherry tomatoes
- 1 bulb garlic
- 3 - 4 cups olive oil
- 2 sprigs rosemary
- flakey sea salt and freshly cracked pepper
Garlic Bread Pizza
- 1 bulb roasted garlic
- 3 mozzarella , slices
- 1 tbsp parmeson, grated
- 2 tbsp tomato confit
- 1 burrata
- basil leaves
Instructions
Pizza Dough
- Combine the water, honey and yeast in a bowl and mix together with a whisk. Leave to sit for 5 minutes or until the yeast is activated and bubbles have formed at the top of the water.
- In a stand mixer with a dough hook on the lowest speed, mix together the flour and salt. Continuing on a low speed, slowly add the yeast water. Mix for 5 minutes until the water and flour is well combined. Turn the mixer off and cover the bowl with a damp tea towel. Leave to sit for 30 minutes to allow the gluten to strengthen.
- Remove the tea towel and add the olive oil to the dough. Mix on a medium speed for 5 minutes.
- Tip the dough onto a lightly floured surface and divide into 4 equal sections. Use a scale to ensure the dough is of even sizes. You should be able to get 4 pieces that are 250g each.
- Take each piece of dough and fold the sides in until you form a rough circle shape. Flip the dough over so its seam side down and roll into a tight ball by placing the dough into your hand that is in a C shape and rolling it back and forth. Do this step on a non floured surface as you need friction to form the ball.
- Place each rolled dough onto a heavily floured baking tray and cover with a damp tea towel. Leave for 3 - 4 hours in a warm spot or until they have doubled in size.
Tomato & Garlic Confit
- Preheat the oven to 120 degrees Celsius.
- Using a sharp knife, cut 2 - 3 cm down from the top of the garlic to expose the raw cloves.
- Place the cherry tomatoes, garlic bulb and rosemary into an ovenproof dish and fully submerge in olive oil. Season with salt and pepper. Bake for 2 hours with the olive oil at a slight bubble.
- Allow to cool and store the remaining tomato confit in an airtight container or jar for up to several weeks in the fridge.
Garlic Bread Pizza
- Preheat the oven to 140 degrees celsius.
- Place up to 400g cherry tomatoes into an ovenproof dish and fully submerge in olive oil. Season wil salt, pepper and fresh rosemary sprigs. Place a whole head of garlic into the centre that has had the top cut off. Bake for 2 hours.
- Turn the Ooni pizza oven on and leave to preheat for 10 minutes or until it has reached an internal temperature above 400 degrees celsius.
- Take one piece of dough and place onto a floured surface. Using your fingertips, press in 2cm from the edge all around the dough. This will form the crust. Begin to press in the centre and then use the side of your hand to stretch the dough out making sure you do not make any holes in the dough.
- Heavily flour the Ooni pizza peel and transfer the dough to it. Spread the garlic confit onto the pizza base, sprinkle with parmesan and place the mozzarella slices over the top. Place into the Ooni pizza oven and cook for 60 - 90 seconds, making sure to rotate the pizza so it even cooks on each side. Take the pizza out of the oven and place onto a wooden board.
- Finish off by spooning over tomato confit and fresh basil. Place the burrata onto the pizza and slice into 4 slices.
Video
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Hello, the first step says to add honey to the water and yeast, but there’s no amount of honey listed in the ingredients list. Thanks for your help!
I have amended that!
Thank you!!
Your recipe is missing the amount of honey
That has now been updated!
Honey? Not in the ingredients but is in the dough instructions?
That has been updated!