Double Cheesy Garlic Pizza
This pizza is coated by garlic olive oil, sprinkled with Mozzarella and Parmesan, after baking the cheese is melted with the garlic, topped with some freshly chopped parsley leaves, quick, easy and tasty.
Yield
4 servingsPrep
5 minCook
8 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pizza shell
prepared dough (or pre-baked crust) |
*
|
|
| 1 | cup |
Parmesan cheese
|
|
| 1 | cup |
mozzarella cheese
grated |
*
|
| ½ | cup |
parsley leaves
freshly chopped, flat-leaf |
|
| 1 | cup |
Parmesan cheese
extra to serve |
|
| For the garlic oil | |||
| ⅓ | cup |
olive oil
|
|
| 2 | cloves |
garlic
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
prepared dough (or pre-baked crust) |
*
|
| 237 | ml |
Parmesan cheese
|
|
| 237 | ml |
mozzarella cheese
grated |
*
|
| 118 | ml |
parsley leaves
freshly chopped, flat-leaf |
|
| 237 | ml |
Parmesan cheese
extra to serve |
|
| For the garlic oil: | |||
| 79 | ml |
olive oil
|
|
| 2 | cloves |
garlic
crushed |
|
Directions
Preheat oven to 425℉ (220℃) F.
For the garlic oil, place the crushed garlic and olive oil in a bowl and whisk until mixed well. Set aside.
Divide the dough into 12 balls and roll out on a lightly floured surface to 4-inch by 12-inch ovals. Brush the crust with garlic oil and top with parmesan and mozzarella.
Bake in batches of two for 8 to 10 minutes or until topping is golden and the crust is crispy. Top with chopped parsley leaves and extra parmesan. Serve warm.
