Garlic Bread Pizza

Updated at: Mon, 23 Oct 2023 04:27:12 GMT

Step 1

In a small bowl, combine the water, yeast and honey. Whisk to combine then leave to sit for 5 minutes to allow the yeast to activate. You will know the yeast is active when bubbles form at the top of the water.

Step 2

In a large bowl, combine the flour and salt and whisk together. Pour in the water and bring the dough together with your hands until all of the flour is moist and a shaggy dough forms. Cover with plastic wrap and leave to sit at room temperature for 20 minutes.

Step 3

Remove the dough from the bowl and place onto non floured work surface and slap and fold it for 2 minutes. Using slightly damp hands, pick up the far side of the dough, pull it up towards your body, then slap it down and over the surface of the remaining dough that is sticking to the surface. Rotate the dough and repeat until the dough is smooth. Place back into the bowl, cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes. Remove from the bowl and repeat the slap and fold for an additional 2 minutes or until the dough forms into a smooth bowl.

Step 4

Transfer the dough to a bowl that has been drizzled with extra virgin olive oil, cover very well with plastic wrap and leave to sit in the fridge for 14 – 18 hours.

Step 5

When ready to use the dough, uncover and punch all of the air out of it. Cut the dough into 5 equal sections. Each section should weigh 250g. Use a scale to measure them.

Step 6

Form each piece of dough into a round by pinching the edges of the dough together and folding them over themselves. Place the dough rounds, seam side down, on an unfloored work surface and roll each into a smooth ball by cupping your hand into a C-Shape and rolling the dough back and forth. It’s important this step is done on a work surface that has friction and has not been floured. Place the dough balls onto a large baking tray roughly 4 fingers a part as they will rise and grown in size. You may need more than one baking tray. Cover with plastic wrap or a damp tea towel and leave to sit in a warm spot for 2 – 4 hours.

Step 7

When ready to assemble the pizza, take one pizza dough and place onto a heavily floured work surface. Push around the edges of the ball to remove as much air as possible and shape the dough into a flat pizza shape. Punch down the middle of the dough, leaving a thin boarder. Pick the dough up and drape it over your fists and knuckles while rotating it to stretch it out into a 10 – 12 inch round circle.

Step 8

Preheat oven to 160 degrees Celsius / 320 degrees Farenheit.

Step 9

Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish and scatter the tomatoes around the garlic bulb. Drizzle with olive oil and then just the tomatoes with the balsamic glaze. Sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.

Step 10

Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.

Step 11

Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend.

Step 12

Preheat pizza oven to 450 degrees Celsius / 850 degrees Fahrenheit.

Step 13

Assemble the pizza on a floured work surface. Top the pizza with the garlic butter followed by the mozzarella then a sprinkling of parmesan cheese.

Step 14

Place the pizza into the oven and cook for 60 – 90 seconds while rotating the pizza as it cooks.

Step 15

Remove from the oven and place onto a chopping board. Finish off with a sprinkling of fresh chives. Slice and serve immediately.

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