Walking Through Lavender Fields
Garlic Pizza Bread photo 1
Lunch and Dinner Sides and Appetizers

Garlic Pizza Bread (V)

Garlic pizza bread is one of my favourite ways of eating pizza. I discovered it on a trip in New Zealand where my husband and I went in an Italian restaurant for dinner. I was craving pizza but their vegan options didn’t look that interesting to me. I saw vegan garlic pizza bread in the starter section of the menu and it sounded good to me. It was ridiculously delicious. Although served as an appetizer it was so big that they should’ve just called it a pizza.

I created my own version at home where I added some parsley to it. You can shape the dough thinly to make a large pizza or you can shape it into a chubbier bread, round or oval. I like all versions a lot. The thin pizza is crispy and crunchy while the chubbier version is soft and doughy.

I learned how to make pizza dough from Patrick Ryan, who has great instructions. I did change the recipe a little bit because I’m using fresh yeast instead of sourdough starter.

Garlic Pizza Bread photo 1

Garlic Pizza Bread (V)

This pizza bread is garlicky and salty, crispy if you make it in pizza size or soft if you make it in a smaller chubby size.
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Prep Time 43 mins
Cook Time 7 mins
Total Time 50 mins
Course Appetizer, Main Course
Servings 2 large pizzas or 4 small
Calories 788 kcal

Ingredients
  

Dough:

  • 250 g strong white flour
  • 25 g semolina
  • 1/2 tsp salt
  • 6 g fresh yeast (3 g dried yeast)
  • 20 ml (4 tsp) olive oil
  • 180 ml (3/4 cup) water

Toppings:*

  • 60 g vegan butter melted
  • 4 garlic cloves peeled and minced
  • 10 g parsley chopped thinly
  • pinch of salt to taste

Instructions
 

Dough:

  • Sift flour into a large bowl. Add semolina and salt. Mix together.
  • Add olive oil and crumbled fresh yeast. Add water and mix with a spatula so that you get the dough. If needed use your hands to incorporate the flour. The dough should be quite wet and sticky.
  • Cover the bowl with cling film and put it in the refrigerator for 24 hours.
  • After 24 hours take the dough out and leave it on your kitchen counter for about an hour to become warmer.
  • Take the dough out of the bowl and knead it a little bit until you get a smooth dough (for about 30s). Shape it into a ball.
  • Divide the dough into two equal portions if you are making 2 pizzas or 4 portions if you are making smaller breads. Shape them into a ball.
  • Put them on a lightly floured baking tray, cover them with a cloth and leave them to prove for another hour to hour and a half.
  • Preheat the oven to maximum temperature (mine is 280 °C) 20 minutes before proofing is over.
  • On a lightly floured surface shape the dough into one large or two smaller pizzas.

Toppings:

  • Melt vegan butter over low heat.
  • Mince the garlic and chop parsley thinly. Add them to the melted vegan butter and mix.

Baking:

  • Put the dough without the topping on a baking tray. Bake large pizza for 3 minutes, smaller pizzas for 4 minutes.
  • Take it out of the oven. Brush the top (edges included) with the butter mixture. Sprinkle salt on top.
  • Return the pizza into the oven. Bake large pizza for another 2-3 minutes (watch it carefully because it quickly gets burnt) and small pizzas for another 3-4 minutes.
  • Repeat this process for the second batch of dough starting from shaping the dough ball into a pizza shaped disc or two discs if you're making the smaller pizzas.

Notes

*If you’re making small pizzas you can reduce toppings for about a third.
*Prep time does not include proving time.
*Recipe for the dough adapted from Patrick Ryan.

Nutrition

Serving: 1servingCalories: 788kcalCarbohydrates: 114gProtein: 17gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 940mgPotassium: 295mgFiber: 5gSugar: 1gVitamin A: 422IUVitamin C: 8mgCalcium: 186mgIron: 3mg
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