If you’re a huge garlic lover (like we are) then you simply MUST make this pizza! The crust is so simple to make and oh-so flavorful. The toppings can be as I’ve shown here or you can load it up with all your favorites. Your call. You can do whatever strikes your fancy, just as long as you don’t skimp on the garlic!!!
GARLIC LOVERS PIZZA {PRINT THIS RECIPE}
The crust:
3-1/2 to 4 cups all purpose flour
1 package active dry yeast
1 tablespoon garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons sugar
3/4 cup water
3/4 cup beef stock
1/4 cup butter
1-1/2 tablespoons dried minced onion
cornmeal
-In a large bowl, combine all the dry ingredients, starting with only 3-1/2 cups of flour. More flour may be necessary later.
-In a small saucepan (over low heat) heat the above ingredients until the butter is just melted. Allow to cool slightly so that you can comfortably stick your finger in and not be burned.
-Add the liquid ingredients into the dry ingredients in the large bowl and mix until moistened. Stir in enough remaining flour (if needed) to form a soft but not sticky dough. Knead until the dough is smooth and elastic, about 6-8 minutes.
-Place the dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour). When dough has fully risen, punch down and allow to rest for at least 15 minutes.
-After the dough has risen, add approximately 1 tablespoon cornmeal to the surface of your baking sheet (I used a pizza stone) and using your hands, flatten the dough out on top of the corn meal into whatever shape you wish.
-Preheat the oven to 350 degrees and pre-bake the crust for approximately 15 minutes. *Note – This is a thick crust so the pre-baking of the un-topped crust is definitely something you’ll need to do.
-After the initial pre-baking, take the crust from the oven and allow to cool for a few minutes. Using your fingertips, lightly dimple the top of the crust to form little wells.
The Toppings (or choose your own favorites):
2 tablespoons extra virgin olive oil
5 (or more) freshly grated garlic cloves
4 red ripe tomatoes
1 log fresh mozzarella cheese
dried basil and oregano
2 tablespoons extra virgin olive oil
5 (or more) freshly grated garlic cloves
4 red ripe tomatoes
1 log fresh mozzarella cheese
dried basil and oregano
-Using a pastry brush, liberally but gently brush the olive oil on top of the crust.
-Peel and grate the garlic and spread it evenly over the crust.
-Peel and grate the garlic and spread it evenly over the crust.
-Slice the tomatoes and mozzarella cheese into 1/4″ thickness.
-Starting with the tomatoes, arrange them on top of your crust making sure to cover as much or surface area as possible.
-Layer on the fresh mozzarella cheese.
-Sprinkle the top with additional basil and oregano.
-Increase your oven temperature to 400 degrees and bake for approximately 20-25 minutes or until the cheese is browned and bubbly.
Open wide…your pizza is ready!!!
Now, let’s see how well you were paying attention. There is a surprise hidden somewhere in this post. Can you spot what, or who, it is? Say “Cheese”!!!
Until we eat again!
Oh my STARS, Renee!!! FORGET counting calories…must make THIS week!
How much do I need to pay you to come make this for me like, now? Holy Smokes this truly is a garlic lover's dream!
Do you deliver?!
P.S. Nice reflection in the pizza cutter LOL
Wow, Renee, does this ever look delicious! Interesting crust, too. Don't think I've ever seen one with beef stock and onions in the crust. I'm a big, big garlic lover, too, so I know we're going to enjoy this pie!
I think I would add even more garlic by putting minced garlic in with the wet ingredients for the dough. Also, you could put whole garlic cloves in a few of the dimples for an even better garlic taste, which can pop out as you take that bite.
This is an amazing idea though. Thank you for the recipe!
Just an FYI that I forget to add to my post: you can interchange chicken stock, and probably vegetable stock (although I've never tried that one), for the beef stock. The beef stock gives an interesting depth of flavor. This crust is totally yummy and yes, you could certainly add minced garlic in the crust. No rules. Just food.
Paula, glad you spotted me 🙂
LOVELOVELOVE this!!!
oh my goodness, this sounds and looks amazing!! I'm definitely trying this!
This entire pizza looks amazing! Great post!
This looks incredible! My mouth is watering!
Oh man, this is making my mouth water. Looks soooo good.
Oh my goodness – huge garlic lover here and that pizza is making me drool!
I think that this pizza is so delicious , I love the organic food and the pizza is one of my favorite fast food in the world,so I think that it is wonderful.
Pizza Equipment For Sale
Oh my gosh Renee, I'm drooling over this. It looks perfect! I gotta try it!
Wonderful pizza! Had it for lunch two days in a row – not sure my co-workers appreciated talking with me after though 🙂 Great having you for SRC!
Oh, your hand and camera in the pizza cutter!!
I NEEEEED this pizza in my life…I swear, it was created just for me ;). It really looks amazing.
lovely….Greate post.i like this post. yummmy pizza. firstly i'll introduce my self. I am David Chalfin. And i love eat pizza. I am a editor in LA. You can follow me at https://twitter.com/nychalf