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Garlic pizza

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.

Ingrediants
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

Method
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.

 
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Posted by on April 16, 2011 in Food

 

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Garlic confit

This is a garlic staple from the kitchen of John Lanzafame as published in Pizza modo mio. This garlic oil can be added to pizza bases, pasta sauces or anything that requires a rich, homemade garlic oil.

Ingrediants
200g garlic cloves (about 30), peeled
6 flat-leaf parsley leaves
150 ml olive oil

Method
Preheat oven to 120oC. Put the garlic, parsley and oil in a small ovenproof dish and bake for 2 hours, making sure the garlic does not colour.
Remove from the oven, cool, then store in a 250 ml capacity sterlised jar, seal and refrigerate for up to 3 months.

*Hot tip
To prevent the garlic from colouring or burning, ensure that the cloves are fully submerged in oil. Remove from the oven if they start to colour.

 
1 Comment

Posted by on April 16, 2011 in Food

 

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