Pizza Oven Garlic Bread With Burrata
This pizza oven garlic bread is made with homemade dough & topped with roasted garlic butter, mozzarella & creamy burrata.
Servings: 4 Garlic Breads
Equipment
- Pizza Oven
- Infrared Laser Thermometer
- Food Processor
Ingredients
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)
Instructions
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.
Roasted Garlic Butter
- Squeeze the garlic out of 6 roasted cloves then add into a food processor along with the butter & parmesan.
- Blitz the butter until smooth & combined then add in the chopped herbs & a good pinch of salt & pepper. Blitz again, to combine then transfer to a bowl.The butter needs to be soft when we use it for the garlic bread. If you're not using the garlic butter straight away, store it in the fridge then soften at room temperature 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.
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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).
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