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