Basil and Garlic Olive Oil Pizza
Traditional pizza is always delicious, but there's something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and this Basil and Garlic Olive Oil Pizza will send you to pizza heaven!
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Makes: 1 pizza
Ingredients
- 5 cloves garlic, minced
- 3 ½ Tbsp Olive oil, divided
- Whole wheat pizza dough (⅓ of recipe below or you can use store-bought)
- 8 oz. mozzarella cheese, cut into slices
- ½ cup part-skim ricotta cheese
- 15 basil leaves, divided
- 1 oz. shaved parmesan cheese
Whole Wheat Pizza Dough
- ½ Tbsp active dry yeast
- 1 ¾ cup lukewarm water (between 110-115 degrees F)
- ½ Tbsp salt
- 1 Tbsp honey (can substitute with sugar)
- 1 Tbsp extra-virgin olive oil
- 2 cups whole wheat flour
- 1 ½ cups all-purpose flour
Instructions
- Preheat oven to 450 degrees. Cover a 12-inch round pan with foil and lightly brush with 1 Tbsp olive oil.
- Mix together minced garlic and 2 ½ T extra-virgin olive oil in a small bowl.
- On a lightly floured surface, roll out dough into a 12-inch round and place on prepared pan.
- Using a pastry brush, brush dough with garlic olive oil mixture. Layer slices of mozzarella on top of dough and spoon crumbles of ricotta cheese around.
- Cover pizza with 12 basil leaves and parmesan cheese shavings.
- Bake for about 18-22 minutes, until crust is browning and crispy. Chiffonade remaining 3 basil leaves and sprinkle over the top.
Whole Wheat Pizza Dough
- In a large bowl, combine yeast and water. Let sit for 3 minutes. Stir in salt, honey or sugar, and olive oil.
- Using a wooden spoon, stir in whole wheat flour and all-purpose flour until just blended. If dough is still wet, add in a bit more flour, 1 Tbsp at a time.
- Cover the bowl with a towel and set aside at room temperature for about two hours, so it can rise. Once risen, either use dough or refrigerate if not using right away.
Notes
- Pizza dough recipe adapted from Artisan Pizza and Flatbread in 5 Minutes a Day.
- Leftover dough can be wrapped tightly in plastic wrap and stored in fridge for 5 days.
- You can also freeze it for up to three months. Just make sure to divide it into individual portions before freezing.
- Feel free to add more toppings to this pizza before baking, including pepperoni, sausage, roasted chicken breast, etc.
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