Garlic pizza with tomato & mozzarella

Garlic pizza with tomato & mozzarella

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
501
protein
19g
carbs
51g
fat
25g
saturates
10g
fibre
5g
sugar
5g
salt
1.4g

Ingredients

  • ½ quantity pizza dough (see recipe in 'goes well with', left), divided into 2 balls
  • 1 shallot, cut into half moons
  • 2 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, 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 leaves
  • 10 mild black olives (small ones like Couchillo)

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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.

Recipe from Good Food magazine, July 2014

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Comments

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gsygirl's picture
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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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