People will love you for this pizza. Use your own base, cook it on a pizza stone, and serve it with starter salads, such as a prosciutto, parmesan, rocket and pear salad.
Course semolina, for dusting
1 quantity pizza dough
1/4 oil poured from garlic confit*
50 g grated mozzarella cheese
2 tablespoons chopped flat-leaf parsley
Sea salt, to season
Place a pizza stone or heavy based oven tray in the oven and preheat to 250oC.
Lightly dust your work bench with semolina, then roll out the dough into a 30 cm round.
Place on pizza tray and prod the base with your finger until dented all over. Spread the base with the garlic confit puree (I actually just used the oil from the confit and skipped the puree stage – which means I didn’t read the recipe properly. The result was awesome). If you use the puree, then drizzle some extra virgin olive oil over the pizza. Scatter with mozzarella and parsley and season to tase with sea salt.
Place on pre-heated stone or tray and bake for 5-6 minutes or until base is golden and crisp (I needed 8-10 minutes in my fan-forced oven). Remove from oven and serve.
* For a garlic confit recipe click on the garlic tag or the link in the ingredients list. The original instructions for this pizza advise that you puree 1/4 portion of the garlic confit and spread the puree on your pizza. You can try this, I’m sure it would be delicious, but for a more subtle garlic flavour here I have decanted only the confit oil on this pizza.