garlic bread pizza: start with a whole wheat bolle
Who likes garlic bread?
Now, who loves pizza?
So, what could be more delicious than pairing garlic bread with pizza?
Get a loaf of Dan's bread – to make it an optimal shape and size for pizza, nothing better than a whole wheat pizza crust.
Next, add your favorite garlic bread toppings, which can include butter, oil, garlic, cheese, herbs… however you like your garlic bread.
Then, turn it into pizza with your favorite toppings.
Simple. Ingenious. Tasty!
Hey,if you prefer a long thinner pizza go for the baguette! Baguette pizza is no less tasty than round!
.
Just going to cut the loaf in half around the equator.
If you don’t have an extra-long serrated knife, just use the longest one you have. Cut all around the edges, then work into the middle once the edges are done.
Ah, those holes… SO perfect for catching melted butter and olive oil and bits of garlic!
Speaking of which – let’s go ahead and make this into whole wheat garlic bread.
Preheat your oven to 400°F.
Combine the following in a mini food processor:
1 medium head of garlic, cloves separated and peeled (about 15 medium cloves)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup olive oil
1/16 teaspoon salt (a pinch)
Process until the garlic is minced. If you don’t have a processor, mince the garlic by hand, and combine with the remaining ingredients.
Brush the garlic butter on the cut sides of both rounds.
Sprinkle with coarsely shredded Parmesan cheese – as much or little as you like. I used about 1/2 cup per pizza.
Ah, mozzarella! You’ll need a pound, total; 8 ounces for each pizza.
I’m using fresh mozzarella, but either fresh or “standard” are OK. As is shredded; it simply won’t look as nice. Slice the mozzarella about 1/4″ thick.
Or Deb's goat cheese makes a mighty fine cheese topping!
Lay the cheese atop the bolle' halves.
Next up: cherry tomatoes. Springridge and Ralph's tomatoes are going to make this even better!
If your garden is exploding with cherry tomatoes right about now, this is a good thing to do with them: sauté them quickly over high heat in a bit of vegetable oil, just until they’re beginning to brown and soften, but not so long that they burst and leak.
The resulting charred tomatoes can be used to top a pizza or pasta; chilled and added to salad; or frozen for next winter’s soups, stews, and sauces.
I used about a pound of tomatoes for each pizza.
Space the tomatoes around the mozzarella slices.
Bake the pizza for about 23 minutes, until the cheese has melted and is beginning to brown slightly.
While the pizza’s baking,chop some fresh herbs. I’m using oregano, parsley, and chives. Avoid basil as great herb on this pizza although it will turn a black color on the hot pizza. If you don't have fresh an Italian herb seasoning will work well too!
Remove the pizza from the oven…
…and sprinkle with the fresh herbs.
See how they dress it up?
The whole wheat “crust” is crunchy/light, and packed with garlicky punch.
And ah, yes, those air pockets: each one holds its own infinitesimal pool of garlic butter.
Crunchy, oozy/melty, tasty, garlicky, colorful, quick & easy – you can’t beat garlic bread pizza! Enjoy!
