Garlic bread pizzas
A fresh, easy-to-prepare snack
Difficulty and servings
Serves 4 - 8
Preparation and cooking times
Prep 25 mins
Cook 15 mins
Vegetarian
Dough can be frozen without topping
- 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.
- 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.
- 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.
- 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, sugar 5g, salt 2.23 g
Recipe from Good Food magazine, May 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/10410/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Tagliatelle with watercress pesto
A quick and easy pasta dish, using fresh watercress instead of the usual basil
4
ratings
Get the free BBC Good Food app
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, sugar 5g, salt 2.23 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 May 2009
Frantic Flapjack commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 June 2009
andrene rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 July 2009
CloClo rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 March 2010
fletch rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 April 2011
clivey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 January 2012
Blinky91 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.