Garlic Bread - Pizza Style
There’s garlic bread… and then there’s garlic bread cooked like a pizza on the Big Green Egg.
We start with a beautiful, hand-stretched pizza base, rolled thin so it crisps up perfectly over the intense heat of the pizza stone. Instead of a smooth garlic butter, this version is all about texture and flavour. Generous, chunky chopped garlic is scattered across the dough, followed by little knobs of proper butter that melt and soak into every bubble and blister as it cooks. A final sprinkle of Maldon sea salt brings everything to life – adding delicate crunch and enhancing that rich, salty, garlicky hit.
Cooked on a preheated pizza stone in the Big Green Egg, the base turns golden and crisp underneath, while the top becomes gloriously fragrant and lightly caramelised. The butter melts into the garlic, creating pockets of indulgent flavour in every slice.
It’s simple, bold and unapologetically delicious. Perfect for serving alongside a barbecue feast, slicing up for parties, or sharing straight from the board with friends and a cold drink in hand. One bite in, and you’ll wonder why all garlic bread isn’t made this way.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 batch of Basic Bread dough. This will have gone through the first prove and have been knocked back.
- Semolina, for dusting.
- knobs of salted butter
- fresh garlic, coarsely chopped
- Maldon Sea Salt
Equipment
Method
- Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand).
- Take a handful of the dough and stretch by hand until it is very thin, 2-3mm. Do this on a floured surface. I flour the surface with semolina (see Note). Semolina doesn't absorb water easily so your dough is much less likely to stick to the surface.
- Scatter generous amounts of chopped garlic across the dough.
- Followed by small knobs of butter.
- Finish with a generous sprinkle of Maldon sea salt.
- Using a peel, place the garlic bread on to the baking stone and cook for 7 mins until the base is golden and crispy underneath and the top is lightly caramelised.
Note - we like to use Semola Rimacinata Di Grano Duro for dusting the work surface. We like the one from Molino Dallagiovanna
