Pizza Oven Garlic Bread With Burrata
This pizza oven garlic bread is made with homemade dough & topped with roasted garlic butter, mozzarella & creamy burrata.
Prep Time1 hour hr
Cook Time10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Lunch, Side Dish
Cuisine: Italian
Servings: 4 Garlic Breads
Author: Ben Racey
Roasted Garlic Butter
- 1 Bulb Of Garlic
- ½ tbsp Olive Oil
- 120 g Unsalted Butter (Softened)
- 50 g Parmesan
- 2 tbsp Finely Chopped Parsley
- 2 tsp Finely Chopped Rosemary
Garlic Bread
- 1 Batch 100% Biga Potato Pizza Dough (See Notes)
- 150 g Low Moisture Mozzarella (Diced)
- Olive Oil
To Serve
- Burrata (Optional - See Notes)
Roasted Garlic
Preheat an oven to 180°c/160°c fan (356°f/320°f).
Next, trim the top off the bulb of garlic, just enough to expose the top of the garlic cloves. Place the garlic onto a piece of foil, drizzle over the olive oil then season with salt & pepper.
Wrap the garlic up in the foil then place on a baking tray. Bake in the preheated oven for 30-40 minutes, until soft. Once cooked, unwrap the garlic & leave to cool completely before using.
Pizza Oven Garlic Bread
Take your pizza dough out of the fridge & leave at room temperature for 1 hour. In the meantime, preheat a pizza oven to 400°c-450°c (750°f-840°f).
Next, take a pot of dough & gently tip out onto a floured work surface. Using your fingertips, press the dough into a disc. Starting from the centre & working to the edge, making sure to leaving a 2-3 cm border (this will be the crust).
To stretch, I like to use a method know as "The Steering Wheel" stretch. Here's how…Using both hands, pick the dough up from one edge & hold it in front of you like a steering wheel. Now rotate the dough in your hands, pinching to form a crust as you do so. As the dough rotates, gravity will stretch it into a large circle. I like to make my pizza base around 8" wide.With this method you have full control on the thickness of the crust. If you'd prefer a thinner crust, pinch the dough nearer the edge. For a thicker crust, pinch more towards the centre. Next, spoon a quarter of the garlic butter onto the dough (around a tbsp of butter) then gently spread out with the back of spoon. Top with a quarter of the diced mozzarella & a drizzle of olive oil.
Bake the garlic bread in the preheated pizza oven for 1-1½ minutes, turning regularly with a peel until the crust is baked & the cheese is melted. Repeat the assembly & cooking process with the remaining dough.
To finish, top the garlic bread with a burrata then cut the cheese open & season with black pepper.
1. 100% Biga Potato Pizza Dough - This garlic bread works perfectly with our biga potato pizza dough! You'll need 4 x 230 grams balls of pizza dough, which is 1 batch. Pretty much any other homemade pizza dough will work though.
2. Burrata - Topping the garlic bread with burrata is optional. You can also either use a whole or half a burrata per garlic bread. Make sure to let the burrata sit at room temperature for at least 20 minutes before serving.
3. Mozzarella - Make sure to use a low moisture mozzarella when topping the dough (I used Galbani mozzarella). I like to dice my mozzarella into 5mm-1cm size pieces.
4. Pizza Oven - If you’re like me & use a Gozney Roccbox, this dough cooks best when the oven is preheated to 400°c – 450°c (750°f/840°f) & the flame is set to medium-low.
5. Making In Advance - This garlic bread is best served hot, straight out of the pizza oven. Any leftovers will keep in the fridge for up to 2 days & should be reheated in the oven (without the burrata on top).