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Garlic Bread Pizza Crust

Garlic Bread Pizza Crust


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Garlic bread and pizza crust get married and make deliciousness in this easy recipe.MORE+LESS-

3

teaspoons active dry yeast

1 1/2

tablespoons olive oil

2

cups Gold Medal™ white whole wheat flour or whole wheat flour + 1 cup unbleached all-purpose flour OR 3 cups unbleached all-purpose flour

4

tablespoons unsalted butter

2

tablespoons minced garlic

2

tablespoons freshly grated Parmesan cheese

Toppings: cheese, meat, veggies, etc.

Hide Images

  • 1

    In a large bowl or bowl of a stand mixer, combine water, yeast, honey and olive oil. Whisk lightly with a fork and let rest for 10 minutes until puffed and foamy.

  • 2

    Add 2 1/2 cups flour, salt, garlic powder, dried basil and dried oregano and stir with a spoon or dough hook until dough comes together.

  • 3

    Place dough on a lightly floured surface and knead 10 minutes, adding more remaining flour as necessary until dough is smooth, elastic and slightly sticky OR mix dough in a stand mixer with a dough hook about 5-7 minutes on medium speed, adding more remaining flour as necessary until dough pulls away from the sides of the bowl and is smooth, elastic and slightly sticky.

  • 4

    Shape dough into a ball and place in a lightly greased bowl covered with a towel or plastic wrap to rise, about 1 hour.

  • 5

    Preheat oven to 375°F. Punch down risen dough and place on a lightly floured baking sheet or pizza stone.

  • 6

    Pat into a thin crust (don’t use a rolling pin: This will break up the air bubbles in the crust and it won’t be as light and airy once baked). Let dough rest 10 minutes; meanwhile, melt 3 tablespoons butter and stir in garlic and 1 tablespoon Parmesan cheese.

  • 7

    Once dough has rested, spoon or brush butter mixture onto the crust, concentrating on the edges. Place desired toppings on top of prepared crust and bake 20-25 minutes or until crust is golden brown and cheese is melted and gooey.

  • 8

    While pizza is baking, melt remaining tablespoon of butter and mix with remaining Parmesan cheese. Remove pizza from oven and brush butter mixture on fully baked crust. Let pizza rest 10 minutes before slicing and serving.

No nutrition information available for this recipe

More About This Recipe

  • When it comes to making homemade pizza crust, this gal doesn’t mess around.I’ve been around the block. This ain’t my first rodeo. Pizza crust and I are likethis. You get the idea – if I find a new recipe for homemade pizza crust, it’d better be good.So you can imagine when I discovered this Garlic Bread Pizza Crust (adapted from How Sweet It Is) for the first time, I was a bit skeptical that it would be any better than other crusts I’ve made in the past. But people – Oh. My. Goodness. This one knocked my socks off. It was the bee’s knees. It totally floats my boat (I’m trying to fit in as many idioms into this post as possible. How am I doing so far?).
  • You see, there are two things I love to eat more than most things in the world: Pizza and garlic bread. If these two things were their own food groups, I’d be super-duper healthy. I would freaking own the food pyramid. My point is, I have a serious food crush on pizza and garlic bread (and carbs, apparently). So when mine eyes were first laid upon this particular recipes that COMBINES THE TWO, I was utterly bewitched, body and soul, all Mr. Darcy-style.This pizza crust is a food revelation. Who knew two wonders of the world could be mixed into one glorious, delicious recipe? I mean, it totally makes sense though, right? Garlic and cheese, cheese and butter, butter and bread… dear me. It’s an everyday miracle. A lot like when you find a dollar on the ground, or when the person in front of you pays for your coffee, or when you get a random card in the mail from an old friend. These are the things that make us surprisingly happy. That, and carbs.
  • Let’s just put it this way: If I could give this pizza a hug, I would. And I’d give you a hug, too, if you made it. And then I’d probably invite myself over to your home and eat it for dinner with you. So, you know, just let me know what time to come over. Kthanksbye.

Recipe Summary

  • ¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white sugar
  • 1 teaspoon active dry yeast
  • 2 teaspoons olive oil

Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.

Preheat oven to 425 degrees F (220 degrees C).

Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.

Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.


Garlic bread pizza crust

When it comes to pizza crust, this gal doesn’t mess around. I’ve been around the block, if you will, when it comes to homemade pizza crusts. So when I find a new pizza crust recipe, it better be good.

Oh. Magosh. Did this one ever fit the bill.

You see, there are two things I love to eat more than most things in the world: Pizza and garlic bread. If these two things were their own food groups, I’d be super-duper healthy. I would freaking own the food pyramid. You get the idea — I have a serious food crush on pizza and garlic bread. So when mine eyes laid upon this particular recipe which COMBINES THE TWO, I was utterly bewitched, body and soul (all Mr. Darcy-style).

People, this is a food revelation. Who knew two wonders of the world could be mixed into one delicious recipe? I mean, it totally makes sense, doesn’t it? Garlic and cheese, cheese and butter, butter and bread… dear Lord. It’s an everyday miracle. A lot like when you find a dollar on the ground, or when the person in front of you pays for your drink at Starbucks, or when you get a random card in the mail from an old friend, just because. These are the things that make us surprisingly happy.

Let’s just put it this way: I would give this pizza crust a hug, if I could. And I’d give you a hug, too, if you made it. And then I’d probably invite myself over to your home and eat it for dinner with you. So, you know… just let me know what time to come over. Kthanksbye.

Garlic Bread Pizza Crust
Adapted from How Sweet It Is

Yields: 1 large pizza

Ingredients:
1 1/8 cups warm water
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 cups white whole wheat or whole wheat flour + 1 cup unbleached all-purpose flour OR 3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
4 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoons freshly grated Parmesan cheese
Toppings: cheese, meat (we used this and it was delicious), veggies, etc.

Directions:
In a large bowl or bowl of a stand mixer, combine water, yeast, honey and olive oil. Whisk lightly with a fork and let rest for 10 minutes until puffed and foamy. Add 2 1/2 cups flour, salt, garlic powder, dried basil and dried oregano and stir with a spoon or dough hook until dough comes together. Place dough on a lightly floured surface and knead 10 minutes, adding more remaining flour as necessary until dough is smooth, elastic and slightly sticky OR mix dough in a stand mixer with a dough hook about 5-7 minutes on medium speed, adding more remaining flour as necessary until dough pulls away from the sides of the bowl and is smooth, elastic and slightly sticky. Shape dough into a ball and place in a lightly greased bowl covered with a towel or plastic wrap to rise, about 1 hour.
Preheat oven to 375 degrees F. Punch down risen dough and place on a lightly floured baking sheet or pizza stone. Pat into a thin crust (don’t use a rolling pin: This will break up the air bubbles in the crust and it won’t be as light and airy once baked). Let dough rest 10 minutes meanwhile, melt 3 tablespoons butter and stir in garlic and 1 tablespoon Parmesan cheese.
Once dough has rested, spoon or brush butter mixture onto the crust, concentrating on the edges. Place desired toppings on top of prepared crust and bake 20-25 minutes or until crust is golden brown and cheese is melted and gooey. While pizza is baking, melt remaining tablespoon of butter and mix with remaining Parmesan cheese.
Remove pizza from oven and brush butter mixture on fully baked crust. Let pizza rest 10 minutes before slicing and serving.


Ingredients

For the Garlic-Flavored Pizza Dough

  • 1 Cup All Purpose Flour
  • 1 Cup Semolina Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Garlic Powder
  • 4 Cloves garlic grated
  • 2 Teaspoons Active Dry Yeast
  • 2 Teaspoons Sugar
  • 3/4 Cup Warm Water
  • 1/4 Cup Melted Butter

For the Toppings

  • 1/2 Cup Mozzarella Cheese shredded
  • 1/2 Cup Cheddar Cheese shredded
  • 1 Cup Pizza Sauce
  • 1/2 Cup Bacon Bits

Instructions

Like this recipe? Follow @FoodForNet on Pinterest!

There are indeed a couple of ways to make a good plain bread interesting. Adding cheese, butter, or garlic would definitely be good choices. Better yet, add them all together. That's basically what this pizza dough's all about – a good chewy, puffed up bread, fresh smell of yeast, richness of butter, melted gooey cheese, and lots of garlic. . . not too mention, we're topping this one with loads of bacon bits too! Simple, but definitely comfort food.

Okay, we definitely need some yeast to make this pizza base all puffy and smelling like freshly-baked bread.

To give this dough more chew, which most of us prefer, we'll be using all-purpose flour and semolina flour in equal parts. Semolina just gives any dough that extra pull, resulting to better texture. We'll be adding some granulated garlic too to further reinforce that garlic flavor.

Can't get too much of garlic? We'll grate a couple of fresh cloves directly over this bowl. Using a zester would make the garlic really fine so it'll cook perfectly in time as the dough bakes.

The wet ingredients go in next – the active yeast mixture and melted butter in place of a typical olive oil. The butter will just give this dough a totally rich flavor, we all know that.

Knead the dough for a good 5 to 7 minutes on a lightly floured work surface. Because of the butter, this dough will really be so smooth to work with.

Set the dough in a lightly oiled bowl and give about an hour to rise, covered with a kitchen towel, in a warm place.

I told you this dough was exceptionally smooth!

Thanks to the semolina, pulling, stretching, and even tossing this dough can be easily done even by beginners.

Mozzarella and bacon on a garlic-butter base? I'm definitely taking more than a slice.


Quick Video Tutorial

These cheesy breadsticks are easier than you expect and the best addition to pizza night. And if you make and freeze a few batches of homemade pizza dough ahead of time, you can have this cheesy side dish/snack at your disposal ALL THE TIME.

Wait, is that a good or bad thing.

PS: If you need an awesome homemade pizza sauce recipe, I’ve made and love this one.


Garlic bread pizza

So, what could be more serendipitous than pairing garlic bread with pizza?

Bake a loaf of bread – to make it an optimal shape and size for pizza, we'll make ciabatta.

Next, add your favorite garlic bread toppings, which can include butter, oil, garlic, cheese, herbs. however you like your garlic bread.

Then, turn it into pizza with your favorite toppings.

The first thing we'll do is bake that loaf of ciabatta bread. Instead of the usual oval shape, though, we'll bake it in a round.

Hey, you prefer oval? Go for it. Oval pizza is no less tasty than round!

Here's my favorite ciabatta recipe, complete with blog post showing the steps you'll take to make a wonderful chewy loaf, filled with ciabatta's signature air pockets.

The recipe calls for you to divide the dough in half, and make two loaves. For this purpose, we'll make just a single large loaf.

And here's the finished loaf. Kind of round. More or less. About 12" x 14", actually.

I'm just going to cut this baby in half around the equator.

If you don't have an extra-long serrated knife, just use the longest one you have. Cut all around the edges, then work into the middle once the edges are done.

Ah, those holes. SO perfect for catching melted butter and olive oil and bits of garlic!

Speaking of which – let's go ahead and make this ciabatta into garlic bread.

Preheat your oven to 400°F.

Combine the following in a mini food processor:

1 medium head of garlic, cloves separated and peeled (about 15 medium cloves)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup olive oil
1/16 teaspoon salt (a pinch)

Process until the garlic is minced. If you don't have a processor, mince the garlic by hand, and combine with the remaining ingredients.

Brush the garlic butter on the cut sides of both rounds.

Sprinkle with coarsely shredded Parmesan cheese – as much or little as you like. I used about 1/2 cup per pizza.

Ah, mozzarella! You'll need a pound, total 8 ounces for each pizza.

I'm using fresh mozzarella, but either fresh or "standard" are OK. As is shredded it simply won't look as nice.

Slice the mozzarella about 1/4" thick.

Lay the cheese atop the ciabatta halves.

Notice there's no Parm on this one. Whoops. I went back and added it after I'd taken the photo.

If your garden is exploding with cherry tomatoes right about now, this is a good thing to do with them: sauté them quickly over high heat in a bit of vegetable oil, just until they're beginning to brown and soften, but not so long that they burst and leak.

The resulting charred tomatoes can be used to top a pizza or pasta chilled and added to salad or frozen for next winter's soups, stews, and sauces.

I used about a pound of tomatoes for each pizza.

Space the tomatoes around the mozzarella slices.

Bake the pizza for about 23 minutes, until the cheese has melted and is beginning to brown slightly.

While the pizza's baking, go out back and snip some fresh herbs. I'm using oregano, parsley, and chives.

Remove the pizza from the oven.

. and sprinkle with the fresh herbs.

What, no basil, you ask? If you're going for looks, avoid fresh basil once it hits the pizza's heat, it turns black. Immediately.

The ciabatta "crust" is crunchy/light, and packed with garlicky punch.

And ah, yes, those air pockets: each one holds its own infinitesimal pool of garlic butter.

Crunchy, oozy/melty, tasty, garlicky, colorful, quick & easy (once the ciabatta's made) – you can't beat garlic bread pizza!

And, as always, the Baking Police have left the building. Use your own favorite toppings these are just what I happen to like. Make the pizza on a regular crust ciabatta is simply a suggestion. Don't like garlic? Don't use it.

Don't like pizza? Don't make it! The world is awash with wonderful recipes bake what you like, when and how you like it, and you can't go wrong.

If this garlic bread pizza does happen to sound good to you, though, here's our favorite ciabatta recipe to get you started. Enjoy!


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Here is what you need:

Step 1: Cut loaf of bread in half lengthwise. Preheat oven to 425F.

Step 2: Place each piece of bread cut-side down and place a large baking sheet on top. Press down firmly on bread to flatten as much as possible.

Step 3: Place each loaf of flattened bread on the baking sheet. With a knife, cover the cut-side of the bread with butter using about 1 1/2 Tbsp per piece. Then sprinkle 1/4 tsp garlic salt over the butter on each loaf.

Step 4: Next, top the butter and garlic salt with 1/2 cup of shredded mozzarella divided between the two pieces. Bake in the oven for 7-8 minutes or until cheese is slightly melted. Remove from oven.

Step 5: Top the melted cheese with pizza sauce. You will probably only use half the jar.

Step 6: At last, top the &ldquopizzas&rdquo with the remaining cheese and, if desired, additional toppings such as meat and veggies.

Step 7: Bake the finished pizzas for an additional 10 minutes or until cheese is melted and slightly browned. Serve warm and cut into slices with a pizza cutter.


Easy Garlic Bread Pizza

Directions to make Easy Garlic Bread Pizza

The supermarket shortcut that makes this recipe so simple is Texas Toast garlic bread. You can find it in the freezer section at your grocery store. Starting with delicious Texas Toast gives this pizza a delightfully flavorful crust.

Pre-heat oven to 425 degrees. You can also use a toaster oven for this recipe if you are making a smaller portion or don't feel like heating up the entire kitchen.

Place your garlic bread on a baking sheet and spread about 2-3 Tablespoons of pizza sauce on each piece of garlic bread.

Top the Texas Toast with shredded mozzarella cheese and pepperoni.

Bake the pizzas in an oven or toaster oven for 8-10 minutes or until the bottom is golden brown and the cheese is all melty and gooey.

Kids can have these for lunch or as a filling after school snack. But let's be serious, these Texas Toast pizzas aren't just for kids. Adults love them too. Though once you taste these, you may decide not to share.

You can serve these with some ranch or marinara sauce for dipping.

If your kids can't get enough of pizza be sure to try these simple English Muffin Pizzas from The Best Ideas for Kids. They'll love them!


Easy Homemade Breadsticks (and Pizza Dough)

I kind of think these easy homemade breadsticks have actual magical powers. Seriously. These bad boys have helped me make instantaneous friends at church functions when I’m the new girl and made sad people happy. My friend Natalie, who used to work as my secretary (when I was an apartment manager I’m not cool enough to actually have a personal secretary), loved these breadsticks I’m pretty sure she only put up with the mind-numbing inanity of the world of apartment managing because there was a reasonable guarantee that she would get breadsticks on a semi-regular basis.

I can’t take all the credit. Or any of it, really. This is my friend Lisa’s recipe. But I use it for everything–pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza on the grill, pizza pockets, whatever. One major advantage is that this dough is very, very forgiving. If you’re just getting started, we recommend, checking out these tips on how to work with yeast dough, but this is a great dough to start with if you’re a yeast dough virgin or if you’ve had bad experiences working with yeast in the past.

How to make them

To get started, you’ll need some yeast, sugar, and warm water. The water needs to be about 105-115 degrees F, which you can measure with a thermometer if you want, but I always say water hot enough that would feel like a hot shower but not so hot you wouldn’t want to wash your hair or your face in it. If it’s not warm enough, the yeast won’t activate and if it’s too hot, the yeast will die. The sugar feeds the yeast.

In a large bowl (the bowl of your mixer, if you have one), combine water,

Let stand for 10 minutes or until yeast is bubbly.

and stir. Add 1 1/2 cups of flour

and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl

and it barely sticks to your finger.

Cover and allow to rise for 45 minutes or until doubled in bulk.

Before

After

While the dough is rising, line a baking sheet with parchment and set aside.

Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger

Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close pulling apart hot bread is one of life’s greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes.

When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden on top.

Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning

or the powdery Parmesan cheese in a can and garlic salt (or you could sprinkle them with cinnamon sugar. I did that once. It was awesome). If you’d like, you can serve with marinara for dipping.

They’re amazing hot, but I’m not gonna lie, they’re also pretty amazing at 11 pm when your kids are in bed and you’re pondering the meaning of life in the dark in the kitchen.


  • 3 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, finely minced
  • Pinch red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 cup minced fresh parsley or basil leaves, or a mix
  • Kosher salt
  • 1 large loaf French or Italian bread (see note), about 18 inches long and 4 inches wide, split half lengthwise and crosswise
  • 1 (14.5 ounce) can crushed tomatoes
  • 8 ounces freshly grated whole milk mozzarella cheese
  • 2 ounces grated Parmigiano-reggiano

Adjust oven rack to upper position and preheat oven to 425°F (220°C). Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.



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