Name: Garlic bread pizzas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 500g strong white flour plus extra for rolling; 7g sachet fast-action yeast; 1 tsp salt; 2 tbsp olive oil; 50g butter softened; 2 garlic cloves crushed; 300g pack mozzarella drained; 4 tomatoes roughly chopped; handful basil leaves roughly chopped; 1 tbsp extra-virgin olive oil; 1 tsp balsamic vinegar

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Garlic bread pizzas

Garlic bread pizzas

Good Food team

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Serves 4 - 8

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.3 out of 5.14 ratingsRate

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A fresh, easy-to-prepare snack

Freezable (Dough can be frozen without topping)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the base

500g strong white flour

plus extra for rolling
7g sachet fast-action yeast
1 tsp salt
2 tbsp olive oil

For the topping

50g butter

softened
2 garlic cloves

crushed
300g pack mozzarella

drained
4 tomatoes

roughly chopped
handful basil leaves

roughly chopped
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar

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Nutrition: per serving (4)

kcal809
fat36g
saturates18g
carbs98g
sugars5g
fibre5g
protein30g
salt2.23g

Method

step 1

Tip all of the base ingredients into a mixing bowl. Pour over 300ml warm water – not too hot. Stir quite hard with a spoon until the mixture comes together.
step 2

Turn out onto a lightly floured surface and knead 2-3 times until the mixture forms a ball. Divide dough into 8 equalsize pieces. Take 1 piece, leaving the remainder loosely covered with oiled cling film. Lightly flour the surface again and use a rolling pin to roll out dough into a round about 15cm diameter or as thin as you can. Put pizza on a baking sheet.
step 3

Mix together the butter and crushed garlic, then spread a little over the pizza. Tear the mozzarella into thin strips and scatter over. Repeat for the remaining pieces of dough. You should be able to fit 2 pizzas per baking sheet; depending on how many baking sheets you have, you may have to cook in batches.
step 4

Heat oven to 240C/fan 220C/gas 9. Bake pizzas for 12-15 mins until crisp and cooked through. Meanwhile, mix together the remaining ingredients, then season well. When the pizza comes out of the oven, top with the tomato mixture and serve straight away.

RECIPE TIPS

THIS DOUGH'S A DODDLE

Making dough from scratch might seem like hard work, but it tastes so much better than ready-made versions and costs less than a packet of bread mix. We’ve made it extra simple by cutting down on kneading time and not leaving the dough to rise. This saves you time in the kitchen and makes the dough easier to roll out. Plus, the pizza comes out of the oven with an authentically crisp base.

Recipe from Good Food magazine, May 2009

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A star rating of 4.3 out of 5.14 ratings

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