Make your own garlic pizza bread with simple, easy to find ingredients. Use single-rise homemade spelt pizza dough or store-bought dough for this recipe.
Add the water to a large mixing bowl and whisk in the yeast to dissolve. If you're unsure about the freshness of your yeast, you can let this rest for ten minutes to make sure the yeast is active. Otherwise, continue immediately.
120 ml water, 1 teaspoon active dry yeast
Mix the olive oil into the yeast mixture. Add the flour and salt, then mix to combine into a shaggy dough. Knead by hand for 6-8 minutes or about 4-5 minutes with an electric mixer, until the dough is soft, smooth, and fairly elastic.
1 tablespoon olive oil, 200 grams light spelt flour**, 1/2 teaspoon sea salt
Wet your hands and tuck the edges of the dough under itself with your hand, using a scooping and turning motion, until a round ball of dough forms. Cover and set aside to rise for an hour in a warm, draft-free place, or until the dough has doubled in size.
Once the dough has risen, preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Gently punch down the dough, then turn it out onto a work surface. Form a ball with the dough, then roll it out to your desired thickness (I recommend about 1cm in the middle), making sure the edges are a bit thicker for the crust.
Set the dough aside while you make the topping. Add the butter, olive oil, garlic, pepper flakes (if using), salt and pepper to a small mixing bowl. Use a fork to mix until well combined.
50 grams vegan butter, 1 tablespoon olive oil, 5 cloves garlic, Pinch sea salt and black pepper, 1/4 teaspoon chili pepper flakes
Spread the garlic mixture onto the rolled out dough, making sure to leave the crust as-is. Bake for 15-20 minutes, or until golden. Cool for about five minutes before cutting into slices and serve warm.
Notes
* To use pre-made dough, you'll only need to follow steps 5-7.** If using plain white flour, knead for about six minutes with a mixer or at least ten minutes by hand.• To use only olive oil for the topping, use 50ml extra-virgin olive oil and don't add the extra tablespoon of oil. Mix with the garlic and spices and pour onto the dough, then use a pastry brush to spread evenly.