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An oozing, buttery garlic pizza bread packed with herby flavour. The recipe makes a small-sized pizza so it’s great for an individual snack or starter or to serve 2-3 as a nibble with drinks!
Do I need to use yeast?
The yeast in this pizza base really helps to make the dough a little bouncier and chewier. Without it, you will end up with a very thin and crispy base.
When using yeast you need to make sure that if you are using it from a packet that was previously opened, that it’s not been open for more than 3-4 months, otherwise it’s likely not active anymore.
You also don’t necessarily need to add the sugar when mixing the yeast with the water either. While, contrary to popular belief, sugar doesn’t help to activate the yeast, it will make the yeast froth up in the water. This is a useful indicator that you are using active yeast as it won’t happen with yeast which is past it’s best, so it’s a helpful step to make sure that you’re using good yeast.
Can I use plain/all-purpose flour instead of bread flour?
You can use regular flour instead of bread flour, but the results won’t be quite the same. Bread flour contains a much higher amount of protein, which means it produces more gluten. In short, this means the texture of the dough is stringier and chewier.
Whatever flour you use you should really work that dough to help create that texture – kneading it well helps produce the strands of gluten that trap air in between, which results in a chewier texture.
Do I need to use a rolling pin?
While I do tend to use a rolling pin, as I like the more uniform round shape it gives, you actually can simply use your hands to pull and spread out the dough. If you like a thicker and chewier base then this might be the best method for you also – as a pin presses out the air in the dough, giving a thinner and crisper base.
For a full list of ingredients jump to the printable recipe card below.
You’ll need a few key ingredients to make this garlic pizza bread:
For the dough
- Dried active yeast
- Bread flour
- Water and a little sugar.
For the garlic pizza bread toppings
- Oregano and thyme
You can use a different type of cheese such as parmesan or even cheddar. Just make sure to not buy the pre-grated varieties which don’t melt as well due to the added preservatives in them.
You can use olive oil instead of butter for a heart-healthy option, but it won’t be as oozing and rich.
Instead of oregano and thyme you could use rosemary, fresh parsley or even chilli flakes for an added kick.
How to make it
- First, make the dough. Place the water in a small bowl or mug and stir in the yeast and sugar. Leave for 5 minutes until the mixture has frothed at the top.
- Place the flour in a bowl and pour in the water. Mix until well combined. Knead the dough for 8-10 minutes, which may seem excessive, but helps the strands of gluten to develop which helps trap air (and give you a chewier texture). You can also use a stand mixer on a medium speed.
- Use the oil to grease the inside of a bowl to prevent the dough from sticking. Place the dough inside and cover with clingfilm. Leave in a warm place for 45 minutes or until the dough has doubled in size.
- While the dough is proving, mix together the garlic, butter and oregano. Leave out at room temperature so it will be melted and spreadable when you come to top the pizza bread.
- Preheat the oven to 200C/400F. Place a pizza stone, tray or large enough baking sheet inside to heat up.
- Dust a work surface with a little more flour and place the dough on top. Use your hands to push it out into a circular shape. Then use a rolling pin to roll it out slightly more to around 6-8 inches. Go for 6 inches if you prefer a thicker base or 8 if you like a thinner base and crust.
- Use the rolling pin to carefully roll the dough onto the pin, and then remove the baking tray from the oven and roll the dough carefully onto it. Use the back of a spoon to evenly spread the butter and garlic mixture over the top, leaving a centimetre around the edges.
- Rip the mozzarella over the top and sprinkle over the thyme. Season well with salt and pepper and place in the oven for 8-12 minutes (depending on how thinly you rolled it).
Looking for more great simple & easy starter recipes? Try:
- Goat’s cheese tart
- Garlic mushrooms
- Tuna pate
- Caprese bruschetta
- Hummus without tahini
- Caprese skewers
- Artichoke bruschetta
- Freezable brie bites
Products that work well for this recipe:
Rolling Pin and Silicone Baking Pastry Mat Set
2 in 1 Garlic Press
DrDough’s Pizza Rocker Cutter
This garlic pizza bread is oozing with buttery, herby flavour. The perfect size for one – it’s great for a starter, or for sharing between 2-3 people as a snack.
The default recipe makes one 6-8 inch pizza bread.
For the bread…
- 1/2 tsp active dried yeast
- 1/2 tsp sugar
- 60ml / 1/4 cup lukewarm water
- 100g / 3.5oz strong white bread flour
- 1/2 tsp olive oil
For the topping…
- 1 tbsp butter
- 2 garlic cloves, crushed
- pinch of oregano
- few sprigs of fresh thyme – leaves stripped from the step
- 10g / 1.7oz mozzarella ball
- In a cup or small bowl, mix together the water, yeast and sugar and set aside for 5 minutes until it starts to turn frothy on the top.
- Place the flour in a bowl and then add the yeast water. Knead for 10 minutes. You can use your hands or alternatively a stand mixer on a medium speed.
- Oil a clean bowl with the olive oil and place the dough inside. Cover with cling film and leave to stand for 45-60 minutes until it’s around doubled in size.
- While you are waiting for the dough to prove, remove the butter from the fridge and mix with the garlic and oregano. When the pizza bread is ready to go in the oven it should have softened so it’s easily spreadable.
- Preheat the oven to 200C/400F and place a pizza tray or large baking sheet inside to heat up.
- Flour your work surface and place the dough on top. Mould into a circle with your hands and then use a rolling pin to roll it out until around 8 inches in size. If you prefer a thicker base then make it as small as 6 inches in size. Remove the tray from the oven and brush with a little olive oil. Carefully transfer the dough onto the tray. You may find it easier to roll the dough onto the rolling pin and then unroll it over the tray.
- Spread the garlic butter over the dough with the back of a spoon and then sprinkle over the thyme. Rip the mozzarella into small pieces and place on top. Season well with salt and pepper.
- Place the garlic bread in the oven for 8-12 minutes.
- Make sure to use yeast that hasn’t been open for more than 3-4 months, even if it’s within its sell-by date.
- This bread is lighter than some other garlic bread recipes, and therefore a little lighter on the butter and cheese. However, if you want a really oozing buttery treat you can want to increase the amount of butter
- You can use plain/all-purpose flour instead of bread flour, but the result won’t be as bouncy and chewy.
- Category: Starter
- Method: Bake
- Cuisine: Italian
- Serving Size: 1
Keywords: starter, pizza, italian, bread, garlic, cheese, vegetarian