Garlic pizza with tomato & mozzarella

Garlic pizza with tomato & mozzarella

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Makes 2 pizzas (serves 4)
Try cooking your pizza on the barbecue for an authentic crispy Italian-style base. Top with a new take on margherita

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal501
  • fat25g
  • saturates10g
  • carbs51g
  • sugars5g
  • fibre5g
  • protein19g
  • salt1.4g
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Ingredients

  • ½ quantity pizza dough (see recipe in 'goes well with', left), divided into 2 balls
  • 1 shallot, cut into half moons
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp white balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp extra virgin olive oil
  • 2 garlic clove, very finely sliced
  • handful vine-ripened or cherry tomatoes (a mixture of red and yellow is nice), halved or quartered
  • 1 ball buffalo mozzarella, drained
  • 10 basil leaf
  • 10 mild black olive (small ones like Couchillo)

Method

  1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.

  2. Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas.

  3. Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.

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Comments (1)

gsygirl's picture
5

I cannot describe how amazing this recipe is. I used the basic pizza dough recipe as directed, and we cooked it on the BBQ. The result was so delicious, and I've already had a request from the husband to make it again.

The only change I will make the next time, is after turning the dough over, instead of sprinkling sliced garlic on it, I'm going to try rubbing the garlic in instead, as otherwise it did seem to be that you tasted strong patches of garlic rather than an even spread. But that's more of a personal choice I think.

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