Weekend Cooking: Garlic & Olive Oil Pizza
01 Jan 2017

Weekend Cooking: Garlic & Olive Oil Pizza

01 Jan 2017

I usually make my own pizza dough, but I happened to have quite a lot of store-bought pizza crust in the fridge, so I decided to throw together something simple using stuff I had on hand.  Despite minimal ingredients, this pizza made a pretty decent snack, and Rudy surprisingly loved them.  A great alternative to your regular garlic toast.  Try it out!

Based on the recipe from 500 Pizzas & Flatbreads.

Garlic & Olive Oil Pizza


  • Basic pan pizza base, or 2 9-inch pan pizza crusts
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper/chili flakes
  • 1/8 teaspoon coarse salt
  • 250 grams grated mozzarella cheese (optional)


Prepare the pizza base in two 9-inch round baking pans.

If using the home-made basic pan pizza base, preheat the oven to the maximum setting, usually 240 degrees C.  If using store-bought pizza crusts, preheat the oven according to the package instructions.

In a small bowl, add the garlic, olive oil, oregano, chili flakes and salt, and stir to combine.

Divide the mixture between the two pizzas.  Spread the sauce around, leaving a 1-centimeter (1/2-inch) border.

Bake on the bottom rack in the oven for 7 to 9 minutes, until the base is golden brown.  If using cheese, divide the cheese over the two pizzas after 5 minutes baking.  Return to the oven for another 3 minutes, until the cheese is melted and the base is golden brown.

Leave to stand for 5 minutes, before slicing into wedges or fingers, and serve.

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