This really is a fabulous dish for entertaining as the garlic and cheese can both be prepared ahead of time.
In this recipe, we’ve used the confit method to slow cook the garlic, which caramelises it and gives it a great spreadable texture – like a vamped up version of garlic butter. We’ve also marinated the goat cheese in a herbed olive oil.
Crispy pizza breads, fresh out of the oven, are topped with confit garlic and slices of herby goat cheese.
Use any style extra virgin olive oil to prepare the bread and to confit the garlic and marinade the cheese, we recommend a medium to intense style oil.
Ingredients
2 sterilised jars
Confit Garlic
2 C (500 ml) good quality extra virgin olive oil
1 C (250 ml) garlic cloves, peeled
Pizza Bread Dough
1 ½ Tbsp (22.5 ml) granulated yeast
1 ½ Tbsp (22.5 ml) salt
1 Tbsp (15 ml) castor sugar
¼ C (60 ml) good quality extra virgin olive oil
2 ¾ C (680 ml) lukewarm water
950 g flour
Marinated Goat Cheese
100 g goat cheese, cut into 5 mm discs
good quality extra virgin olive oil (enough to fill a container)
1 Tbsp (15 ml) fresh dill, finely chopped
1 Tbsp (15 ml) fresh basil, julienned
½ tsp (2.5 ml) chilli paste
good olive oil
kosher salt
1 Tbsp (15 ml) freshly ground black pepper
Confit Garlic
Add the olive oil to a saucepan on a low heat. Add the peeled garlic cloves and simmer gently for about 35–40 minutes until tender.
Allow the garlic to cool and then store in an airtight, sterilised container in the refrigerator up to 2 weeks.
Pizza Bread Dough
Mix the yeast, salt, sugar, and olive oil with the water in the bowl of a stand mixer fitted with the dough hook.
Add in the flour and beat for 5 minutes. Transfer the dough to a large bowl that has been greased with olive oil and allow to prove at room temperature for approximately 2 hours. The dough can be used immediately.
Roll out the dough as thin as possible, brush with olive oil and sprinkle with a little salt. Cook for 15-20 minutes or until golden brown.
Marinated Goat Cheese
Line a container with a thin layer of olive oil. Place the sliced goat cheese in the oiled container, top with the fresh dill and basil followed by a good sprinkle of salt and cracked peppercorns.
Top up with olive oil, cover and set aside at room temperature until ready to use.
To Assemble
Top the cooked pizza bread bases with confit garlic and marinated goats cheese and serve immediately.