What could be better than a cheesy garlic bread pizza, made from scratch and freshly baked? Nothing, that’s what, and that’s why I’ve put together this definitive guide to give you results so good, you’ll never serve Italian food without it.
The dough made with simple ingredients: strong bread flour, sugar, yeast, salt, olive oil and water.
You'll combine the dry ingredients first, then add the oil and water and mix to a dough before kneading, proving and then shaping into a beautiful base, ready to top.
I've included some pics and tips on how to shape your pizza so that you get a lovely puffy, crisp crust, so you should be able to get the restaurant look first time.
For the toppings, you'll mix garlic and butter together and dot that over the base, then add lots of shredded mozzarella and mature (sharp) cheddar.
The combo of those two cheeses gives the perfect blend of creamy, flavoursome and stretchy!
Once your cheesy garlic pizza bread is out of the oven and ready to serve, you'll scatter it with fresh chopped parsley for a pop of colour and a touch of fresh, peppery flavour.
I adore this garlic bread. It's perfect as a starter or side to accompany all sorts of meals with an Italian theme. From gnocchi to risotto, pizza to pasta, it's always helps ensure mealtimes are a winner.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the dough
- 150 g (5.3 oz) strong white bread flour
- 1/2 tsp (0.5 tsp) fast action yeast
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) white caster sugar
- 10 ml (2 tsp) olive oil
- 90 ml (3 floz) warm water
- semolina to shape
Toppings
- 25 g (0.9 oz) salted butter
- 2 cloves garlic
- salt and black pepper
- 50 g (1.8 oz) shredded cheddar
- 50 g (1.8 oz) shredded mozzarella
- 10 g (0.4 oz) fresh parsley
Equipment
- Knife
- Dough scraper (optional)
Instructions
Make your pizza dough
Measure the flour, salt, sugar and yeast into a large bowl.
Stir, then add the olive oil and warm water.
Mix to a shaggy dough.
Turn the dough out onto a lightly floured surface and for about 8 minutes in total until smooth and springy. Wipe and oil the bowl and return the dough to it.
Cover with a cloth, cling film or a shower cap and place somewhere warm to rise until doubled in size.
Shape your pizza dough
When you're ready to shape your pizza, turn it as hot as it will get. Ours goes up to 250C/480F.
Lift the dough out of the bowl and gently shape back into a ball, then cover and let it rest for 10 minutes.
While it rests, make the garlic butter/ by mashing softened butter with a fork and then mixing in the minced garlic, salt and pepper.
Working on a semolina-dusted surface, use your fingers to press out the middle of the pizza. This will push the air bubbles to the edges, which gives you that lovely puffy crust when it bakes.
Use the flats of your fingers to stretch the middle out a little more.
Top and bake
Dot the base with the garlic butter.
Scatter the shredded cheddar and mozzarella on top. Season with salt and pepper.
Transfer your dough to a baking sheet dusted with semolina - you can stretch it a little more at this stage, if you like.
Place the pizza tray in the very hot oven and bake until the crust turns pale golden and the mozzarella just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is able to get.
When you remove the pizza from the oven, take great care as the metal tray will be very hot. Transfer to a wooden board.
Scatter with fresh chopped parsley. Slice and enjoy.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Cheesy Garlic Bread Pizza Recipe
Cheesy Garlic Bread Pizza Recipe
Ingredients
For the dough
- 150 g (5.3 oz) strong white bread flour
- 1/2 tsp (0.5 tsp) fast action yeast
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) white caster sugar
- 10 ml (2 tsp) olive oil
- 90 ml (3 floz) warm water
- semolina to shape
Toppings
- 25 g (0.9 oz) salted butter
- 2 cloves garlic
- salt and black pepper
- 50 g (1.8 oz) shredded cheddar
- 50 g (1.8 oz) shredded mozzarella
- 10 g (0.4 oz) fresh parsley
Equipment
- Knife
- Dough scraper (optional)
Instructions
Make your pizza dough
- Measure the flour, salt, sugar and yeast into a large bowl and stir, then add the olive oil and warm water and mix to a shaggy dough.
- Turn the dough out onto a lightly floured surface and for about 8 minutes in total until smooth and springy.
- Wipe and oil the bowl and return the dough to it. Cover with a cloth, cling film or a shower cap and place somewhere warm to rise until doubled in size.
Shape your pizza dough
- When you're ready to shape your pizza, turn it as hot as it will get. Ours goes up to 250C/480F.
- Lift the dough out of the bowl and gently shape back into a ball, then cover and let it rest for 10 minutes.
- While it rests, make the garlic butter by mashing softened butter with a fork and then mixing in the minced garlic, salt and pepper.
- Working on a semolina-dusted surface, use your fingers to press out the middle of the pizza. This will push the air bubbles to the edges, which gives you that lovely puffy crust when it bakes. Use the flats of your fingers to stretch the middle out a little more.
Top and bake
- Transfer your dough to a baking sheet dusted with semolina - you can stretch it a little more at this stage, if you like.
- Dot the base with the garlic butter, then scatter the shredded cheddar and mozzarella on top. Season with salt and pepper.
- Place the pizza tray in the very hot oven and bake until the crust turns pale golden and the mozzarella just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is able to get.
- When you remove the pizza from the oven, take great care as the metal tray will be very hot. Transfer to a wooden board and scatter with fresh chopped parsley. Slice and enjoy.
Nutrition
More pizza recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Leave a Reply