Hey There, Pizza Lover!
You know those days when you’re just craving something warm, cheesy, and garlicky? Well, this cheesy garlic pizza has been my go-to for such cravings. I remember the first time I made it, thinking I’d whip it up quickly after work, only to find myself covered in flour with a sauce stain on my shirt (classic me). But hey, that’s part of the joy, right? And the taste? Totally worth all the mess.
Why You’ll Love This
I make this when the whole fam is around because they go bonkers for it. Seriously, even my picky nephew who claims to hate garlic can’t resist this pizza. There’s something about the way the cheese melts perfectly with that hint of garlic that makes everyone happy (including me, even if I’m the one doing the dishes).
Ingredients
- Pizza dough (store-bought or homemade, depends how ambitious I’m feeling)
- 1 cup shredded mozzarella cheese (or heck, use cheddar if that’s what you’ve got)
- 2 tablespoons garlic butter (my grandma swears by salted, but unsalted works too)
- A handful of fresh basil leaves (optional, but adds a nice touch)
- 1/4 cup grated parmesan cheese (or a bit more, I tend to get carried away)
- Salt and pepper to taste
Directions
- Preheat your oven to 475°F (or 245°C for those of us outside the US). This is where I usually sneak a taste of the garlic butter – just to make sure it’s up to scratch.
- Roll out your pizza dough on a floured surface. Don’t worry if it looks a bit wonky; it tastes the same, trust me.
- Spread the garlic butter over the dough. Be generous – no one ever complained about too much garlic.
- Sprinkle the mozzarella and parmesan cheeses evenly over the top. And if you love basil like I do, throw some on top now.
- Bake for about 10-12 minutes until the cheese is bubbly and turning a lovely golden. But keep an eye on it, ovens have a mind of their own sometimes.
- Slice it up, serve hot, and watch it disappear (though I always snag a slice for myself first!).
Notes
Through lots of trial and error, I discovered that pre-baking the dough for five minutes makes it delightfully crispy. Also, if you’re feeling adventurous, try sprinkling some chilli flakes for a spicy kick.
Variations
I’ve tried throwing some sun-dried tomatoes on there, which was fab, but the time I added anchovies… let’s just say it was an acquired taste! I also sometimes swap out half the mozzarella for goat cheese; it’s tangy and delicious.
Equipment
If you don’t have a pizza stone, don’t stress. Just use a regular baking sheet – it works just fine. Also, a rolling pin makes life easier, but using a wine bottle in a pinch isn’t unheard of (or unrecommended).
Storage
Leftovers keep well in the fridge for a couple of days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We like to pair this with a simple arugula salad. Or if you’re feeling particularly fancy, a glass of red wine. Check out this guide on wine pairing for more ideas.
Pro Tips
I once tried rushing the dough step and regretted it because it turned out chewy instead of crispy. Letting it rest is definitely worth it.
FAQ
Q: Can I make this ahead of time?
A: You can prep the dough and keep it in the fridge, but honestly, it’s best fresh out of the oven.
Q: Can I use garlic powder instead of fresh garlic?
A: Sure thing, though I think fresh garlic gives it that extra oomph. But garlic powder will do in a pinch.
Q: What if I don’t have parmesan?
A: No worries, just use a bit more mozzarella or any other hard cheese you like.
For more baking tips, you might enjoy King Arthur Baking’s resources.
