Equipment
* optional
Ingredients
Pizza Base
- 250 g pizza dough, room temperature
Garlic Oil
- 15 ml extra virgin olive oil
- 2 garlic, minced
Toppings
- 200 g smoked mozzarella cheese, sliced
- 100 g oil-packed sun-dried tomatoes, drained and chopped
Nutrition (per serving)
Method
Place a pizza stone on the middle rack of the oven and preheat to 260 C / 500 F for at least 45 minutes to ensure it is thoroughly heated.
Using a cutting board and chef knife, mince the garlic, drain and chop the sun-dried tomatoes, and slice the smoked mozzarella.
In a small bowl, mix the extra virgin olive oil and minced garlic to create an aromatic base.
Gently stretch the room temperature pizza dough on a lightly floured surface or parchment paper into a 30-centimeter circle, leaving a slightly thicker edge for the crust.
Using a pastry brush or spoon, spread the garlic oil evenly over the stretched dough, avoiding the outer crust border.
Distribute the sliced smoked mozzarella and chopped sun-dried tomatoes evenly across the oiled base.
Transfer the pizza to the preheated baking stone using a pizza peel or inverted baking sheet. Bake for 10 to 12 minutes at 260 C / 500 F.
Remove the pizza from the oven and let it rest on a cutting board for 5 minutes to allow the molten cheese to set slightly before slicing.
Chef's Notes
- If your sun-dried tomatoes are exceptionally oily, gently pat them with a paper towel before chopping to prevent a greasy pizza.
- Baking the pizza on parchment paper makes it significantly easier to transfer to the oven if you do not have a professional pizza peel. You can slide the parchment directly onto the baking stone.
- Smoked mozzarella melts beautifully but can release slightly less moisture than fresh mozzarella. The garlic oil base compensates for this, keeping the pie lush and flavorful without tomato sauce.
- To elevate the visual appeal and add freshness, scatter torn fresh basil or a pinch of red pepper flakes over the pizza immediately after it comes out of the oven.
Storage
Refrigerator: 3 days — Store slices in an airtight container or wrapped tightly.
Freezer: 1 month — Wrap individual slices in parchment and foil before freezing.
Reheating: Reheat in a dry skillet over medium heat until the crust is crisp, or in a 175 C oven for 5-8 minutes.
