Pizza Al Olio

Topped without mozzarella cheese just Parmesano Reggiano

Topped with some fresh mozzarella

Added some artichoke olive spread to this one!

Is it a pizza, is it a focaccia, is it the best garlic bread?!! who cares It is seriously good eats!!

This was right up there with my very favorite pizzas EVER!!! It is simple and bursting with awesome flavor. My favorite pasta dish is Spaghetti Aglio e Olio (which just means garlic and oil in Italian) so I thought why not try to make the same ingredients into a pizza and I am telling you this is a winner! Garlic, fantastic olive oil, chili flakes, fresh Parmesano Reggiano and a glass of vino!!

If you want to get crazy add some artichoke olive spread!! we could not stop eating it!

You will need:

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 1 tbsp honey
• 3 cups "00" flour (if possible) if not use all-purpose flour
• 1 tsp salt
• olive oil to coat bowl while dough rises

Topping

• lots of the best quality robust extra virgin olive oil you have- I used Foxy-Wild Groves (California) 
• 4 cloves garlic - sliced thin
• 1/2 tsp chili flakes (or more if you like)
• flaked sea salt - like Maldon - use a sprinkling over crust
• 1/2 tsp dry oregano
• fresh grated/shaved Parmesano Reggiano
• fresh mozzarella pieces
• fresh basil leaves 

Optional buy this and take it up to another level:  Artichoke Olive Spread - WildGroves

Note: if you want awesome pizza made at home invest in a pizza stone - it will change your life! Heat pizza stone for at least 30 minutes at 500 degrees F before baking pizzas.

Watch my video from the YouTube Channel or follow the step by step with lots of pictures

Step 1: You can do this all in a stand mixer which is the fastest method or slow it down  and place water, yeast and honey in a bowl. Stir and allow yeast to bloom 5 minutes. 

If using a stand mixer add water, then honey, yeast and flour and mix and then add the salt last. 

Step 2: add flour and salt and stir with a wooden spoon in the bowl until it becomes too stiff. Pour everything out on to the counter and gather flour and knead dough until it is no longer sticky to the touch. Knead dough for a few minutes. Drizzle olive oil in the bowl and coat dough and bowl. Cover with plastic wrap and place in fridge for 24-48 hours for best results. 

But, if you do not want to wait that long leave on counter at least 1-2 hours to double in size.  I promise even the quick method makes a great chewy pizza.

Makes 2-3 pizzas.

Step 3: divide the dough into 2 or 3  pieces and press or roll out a thin pizza on a piece of parchment paper. I use a pizza stone to bake my pizza. I like the parchment to keep the stone clean and for easy removal. Pour a decent amount of a great olive oil on your dough. This is an ingredient not just a fat so use the best you have.  I also added more once I removed it from the oven for that fresh olive oil taste)  I spread it over the entire dough with my hands or you can use a brush.

Step 4: add sliced garlic, chili flakes, dry oregano, flakes of sea salt (this is very important do not omit this!) and a generous shaving of Parmesano Reggiano. I add more Parmesan after the pizza comes out of the oven so do not put too much on at this stage.

Step 5: Bake for 5 - 8 minutes or until it is browned and bubbly and has a nice crunchy bottom. Top with another shaving of Parmesan and another drizzle or fantastic olive oil.

I also added more olive oil and some chopped fresh basil leaves after the pizza was out of the oven. 

This pizza is better than any garlic bread you have ever eaten!