Garlic bread pizzas

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1. Video tutorial: Kneading dough

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.

THIS DOUGH'S A DODDLE

Making dough from scratch might seem like hard work, but it tastes so much better than ready-made versions and costs less than a packet of bread mix. We've made it extra simple by cutting down on kneading time and not leaving the dough to rise. This saves you time in the kitchen and makes the dough easier to roll out. Plus, the pizza comes out of the oven with an authentically crisp base.

PER SERVING (4)

809 kcalories, protein 30g, carbohydrate 98g, fat 36 g, saturated fat 18g, fibre 5g, salt 2.23 g

Latest comments and suggestions

• Frantic Flapjack

  22 May 2009

  Frantic Flapjack commented on this recipe

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

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• andrene

  17 June 2009

  andrene rated and commented on this recipe

  

  The whole family enjoyed these. Will be making again

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• CloClo

  12 July 2009

  CloClo rated this recipe

  

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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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Difficulty and servings

Serves 4 - 8

Preparation and cooking times

Prep 25 mins

Cook 15 mins

Vegetarian

Dough can be frozen without topping

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

PER SERVING (4)

809 kcalories, protein 30g, carbohydrate 98g, fat 36 g, saturated fat 18g, fibre 5g, salt 2.23 g

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