I must admit, creating this Garlic Honey Bliss Pizza was a bit of an experiment that turned into something truly special. The combination of flavors is both simple and yummilicious, and it’s a great way to showcase the fermented garlic and honey.
Trust me, if you’re a fan of bold, savory, and slightly sweet flavors, this pizza is a must-try!
One of the best parts about this recipe is its simplicity. You don’t need a lot of fancy ingredients or complicated steps. The garlic sauce comes together quickly, and the rest is just about grilling the pizza dough and layering the ingredients.
The result is a beautifully charred crust topped with melted cheese, aromatic garlic, and a hint of sweetness from the honey. It’s a flavor explosion that’s sure to impress your taste buds.
I encourage you to give this a try. Sometimes the best recipes come from trusting your instincts and experimenting a bit. This Garlic Honey Bliss Pizza is a testament to that. It’s a perfect dish for a casual dinner, a gathering with friends, or even a special treat for yourself.
So roll up your sleeves, fire up that griddle, and enjoy the delicious journey of making this unique pizza!
Ingredients:
(Make 2 grilled pizzas)
Garlic Sauce:
Unsalted Butter, 100g + 20g
Shallots Finely Minced, 3
Garlic Finely Minced, 5 Cloves
Dried Thyme, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
White Wine, A Splash
Grilled Pizza:
Sesame Oil, For Brushing
Fermented Garlic in Honey Homemade, For Grating
Provolone, For Grating
Pecorino, For Grating
Arugula, A Handful
Alfalfa, A Handful
Extra Virgin Olive Oil, For Drizzling
Equipment:
Griddle
Cast Iron Skillet / Pan
Directions:
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "How To Ferment Garlic In Honey" page for the recipe.
Prepare the garlic sauce.
Add 100g of butter to a skillet over medium heat.
Once the butter has melted, add in shallots and garlic.
Saute until well combined.
Season with thyme, salt and pepper.
Give it a stir.
Add a splash of white wine and continue cooking until the alcohol has evaporated.
Pour over 20g of butter in a large bowl.
Mix until the butter has completely melted.
It should coat the back of a spoon.
Chill in the fridge until solidified.
Prepare the grilled pizza.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough.
Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until lightly charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Top the pizza with the solidified butter, spreading it out evenly as the butter mixture starts to melt.
Grate some of that fermented garlic onto the pizza.
Followed by a drizzle of that fermented garlic honey.
Grate some provolone and pecorino over the top.
Immediately cover the griddle to generate steam in order for the cheese to melt.
As soon as the cheese melts and the bottom is lightly charred, remove the cover.
Remove the pizza from the heat and transfer it onto a serving plate.
Distribute arugula and alfalfa evenly onto the pizza.
Drizzle some extra virgin olive oil over the top.
Repeat the steps for the remaining pizza.
Slice and serve immediately.
You seriously have to give this a try...
Garlicky sweet aromatic funky...
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