Cheesy Garlic Bread

• 1 quick pizza dough
• 50 g extra-fine semolina or spolvero (for dusting)
• 30 g garlic (3 cloves)
• 20 g olive oil
• 50 g grated mozzarella
• Ground pepper
• 20 g grated Parmesan
• 1 tsp thyme

1. Make the quick pizza dough recipe. Find recipe here.
2. Make the garlic confit. Pour the olive oil into a saucepan and leave the garlic cloves to infuse over a low heat. After about twenty minutes, the cloves will be caramelised: check the texture of the garlic with a small knife. The blade should glide through. If not, keep cooking. After cooling, remove the skins keeping only the flesh of the garlic confit. Set aside the garlic and oil in two containers.
3. Turn on your oven and let it preheat (30 minutes on the highest setting).
4. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough sticking to the work surface and make it easier to transfer. Roll out your dough into an oval shape approximately 22 cm long by 12 cm wide.
5. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the dough or rotate the dough onto the peel (refer to our video).
6. Top the garlic bread on the peel: spread the garlic confit over the surface of the bread. Drizzle over the garlic olive oil in a spiral motion. Add the grated mozzarella.
7. Place the garlic bread in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
8. Using the peel, take the garlic bread out of the oven and slide it onto a serving plate. Sprinkle with grated Parmesan, ground pepper and thyme. Cut into rectangles, serve and enjoy!

Tips: This bread is ideal for an aperitif and can also be used as a base for adding cold meats or vegetables. You can also make this recipe with 48h pizza dough or Neapolitan pizza dough (8h). If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C. Keep the rest of the garlic oil for other dishes. Garlic confit also keeps very well in olive oil, so it's easy to use again.