Garlic bread pizzas

Garlic bread pizzas

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4 - 8

A fresh, easy-to-prepare snack

Nutrition and extra info

Additional info

  • Dough can be frozen without topping
  • Vegetarian
Nutrition info

Nutrition per serving (4)

kcalories
809
protein
30g
carbs
98g
fat
36g
saturates
18g
fibre
5g
sugar
5g
salt
2.23g

Ingredients

For the base

  • 500g strong white flour, plus extra for rolling
  • 7g sachet fast-action yeast
  • 1 tsp salt
  • 2 tbsp olive oil

For the topping

  • 50g butter, softened
  • 2 garlic cloves, crushed
  • 300g pack mozzarella, drained
  • 4 tomatoes, roughly chopped
  • handful basil leaves, roughly chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp balsamic vinegar

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Method

  1. Tip all of the base ingredients into a mixing bowl. Pour over 300ml warm water – not too hot. Stir quite hard with a spoon until the mixture comes together.
  2. Turn out onto a lightly floured surface and knead 2-3 times until the mixture forms a ball. Divide dough into 8 equalsize pieces. Take 1 piece, leaving the remainder loosely covered with oiled cling film. Lightly flour the surface again and use a rolling pin to roll out dough into a round about 15cm diameter or as thin as you can. Put pizza on a baking sheet.
  3. Mix together the butter and crushed garlic, then spread a little over the pizza. Tear the mozzarella into thin strips and scatter over. Repeat for the remaining pieces of dough. You should be able to fit 2 pizzas per baking sheet; depending on how many baking sheets you have, you may have to cook in batches.
  4. Heat oven to 240C/fan 220C/gas 9. Bake pizzas for 12-15 mins until crisp and cooked through. Meanwhile, mix together the remaining ingredients, then season well. When the pizza comes out of the oven, top with the tomato mixture and serve straight away.

Recipe from Good Food magazine, May 2009

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Comments

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blinky-91's picture
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Loved the recipe, although I couldn't get the dough to go crispy, it ended up more like a deep pan pizza crust. I rolled it out as thin as it would go before tearing, and it still rose quite thick. Any ideas? Thanks :)

cliveystb's picture
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Absolutly brilliant

I changed it a little as I like the topping hot.
half way through cooking the bases I took them out and added the topping.
tinned tomatoes (chopped) with oregano mixed in (didnt have basil) then added ham, mushrooms and cheese
I did plan ahead and make double for bread for the next day :-) and just left it for the first rise in the fridge.
1 hr 45 mins mins into the next day YUMMY fresh bread with bacon and eggs

andrenegawley's picture
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The whole family enjoyed these. Will be making again

Frantic Flapjack's picture

I don't know what happened with these, but the dough was so crispy it was unpleasant.

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