The Best Garlic Bread Pizza

This recipe hails from my all time favorite celebrity chef, Jamie Oliver. I started watching his cooking shows 8 years ago and while some don’t like him, I think he’s great! He has inspired so many people to get back to the basics of cooking and start eating healthy, wholesome foods without slaving away in the kitchen or making a dent in the pocketbook. His love and enthusiasm for food is contagious and he’s genuine about getting his message across. This is from his book, Jamie’s Italy. My family loves Italian food especially recipes I’ve cooked from the different regional cuisines. This is where one realizes that you need to visit Italy in order to understand it’s not always about pasta!

Serves 6-8
recipe from Jamie Oliver

1kg strong white bread flour or Tipo ‘00’ flour or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water

Garlic Bread Topping
1 to 2 cloves garlic, minced
2 to 3 tablespoons extra virgin olive oil
4 teaspoons sliced fresh flat-leaf parsley
freshly ground black pepper and sea salt

In a large food processor (yes, I know Jamie does it by hand but I like the convenience of a machine), combine 4 1/2 cups of bread flour, semolina flour and salt. Cover and pulse to combine. In a bowl, add yeast and sugar to lukewarm water, mix it up with a fork and leave it for 5 minutes. With the motor running, pour the yeast mixture into the flour mixture in a steady stream through the hole in the lid; continue processing until the mixture forms a ball. On a floured work surface, knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you, incorporating the remaining flour as needed. Repeat this for 5-8 minutes or until you have a smooth, springy, soft dough.

Flour the top of your dough, cover it with plastic wrap and let rest at room temperature for at least 15 minutes. This will make it easier to roll it thinly. Now divide the dough into 6 balls. Take a ball of dough with a little additional flour and roll out the dough into a 10 inch circle (about 1/4 inch thick). Place on baking tray.

Using a mortar and pestle, smash the garlic into a paste. Drizzle olive oil over the garlic and mash to combine. Spread over the pizza crust. Sprinkle with the parsley. Season generously with pepper and a little salt. Using a sharp knife, cut 1 inch slashes throughout the pizza crust and pull it out to make small gaps. Bake at 450f for 10 to 12 minutes or until crust is crisp and golden.

The Culinary Chase’s Note: Simply beautiful! Not a piece was left! Need I say more?