Cheesy Roasted Garlic Bread Pizza
I can assure you that you have never seen 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!
Servings: 4
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.
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