Name: Garlic pizza with tomato & mozzarella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 2 pizzas (serves 4)
Cuisine: Italian
Ingredients: ½ quantity pizza dough; 1 shallot cut into half moons; 2 tbsp white balsamic vinegar; 3 tbsp extra virgin olive oil; 2 garlic cloves very finely sliced; handful vine-ripened or cherry tomatoes (a mixture of red and yellow is nice), halved or quartered; 1 ball buffalo mozzarella drained; 10 basil leaves; 10 mild black olives (small ones like Couchillo)

Home
Recipes
Garlic pizza with tomato & mozzarella

Garlic pizza with tomato & mozzarella

Jennifer Joyce

Save recipe

Makes 2 pizzas (serves 4)

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Try cooking your pizza on the barbecue for an authentic crispy Italian-style base. Top with a new take on margherita

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pizza dough

A star rating of 3.3 out of 5.149 ratings

Herb salad with pomegranate & pistachios

A star rating of 4.8 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

½ quantity pizza dough
1 shallot

cut into half moons
2 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
2 garlic cloves

very finely sliced
handful vine-ripened or cherry tomatoes

(a mixture of red and yellow is nice), halved or quartered
1 ball buffalo mozzarella

drained
10 basil leaves
10 mild black olives

(small ones like Couchillo)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal501
fat25g
saturates10g
carbs51g
sugars5g
fibre5g
protein19g
salt1.4g

Method

step 1

Prepare the dough following the instructions in our basic pizza dough recipe.
step 2

Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas.
step 3

Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now