I love this black garlic pizza bread that's ready and waiting to be torn apart and used to scoop up fresh burrata! The contrast in this black garlic pizza bread between the intense umami flavour of the black garlic butter infused with parmesan and herbs and the fresh burrata is super delicious and a great recipe to make in summer time.
This is a favourite black garlic recipe of mine. We make a melted black garlic butter with fresh herbs and a pinch of parmesan to drizzle over the crispy pizza bread once it comes out of the oven, before topping it with a fresh ball of burrata cheese. Burrata has this wonderful, almost half liquid consistency and the way it flows and billows out once cut open is pure foodie joy.
This recipe makes an ideal black garlic appetizer to be shared amongst friends and family at a casual dinner party or a hot and sunny summer lunch on the patio. Torn basil gives the unmistakable Italian flavour and using black garlic provides an unusual edge.
I'd recommend this dish if you're looking to make a burrata pizza recipe - because personally, I prefer burrata fresh and not melted. It's a pretty premium ingredient and not always that easy to find, so I'd always want to enjoy it fresh and get the full benefit of its creamy taste and consistency.
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What is black garlic?
Black garlic is different to regular garlic. The texture of black garlic is very soft and almost sticky, and it has a strong and slightly sweet smell and taste. Black garlic is not technically fermented (contrary to popular opinion) but made by placing garlic bulbs in a warm and humidity-controlled environment for a month or so. It's a popular flavour with chefs like me as it's just a bit more unusual and we can play around with it a bit more!
A big highlight of this dish is that whilst you need to wait for the pizza dough to prove, this black garlic pizza bread recipe is very quick to prepare afterwards as it cooks fast and then just needs assembling.
If you like black garlic, try this black garlic chicken recipe on the BBQ.
This recipe is part of my summer series, filled with other gems like popcorn calamari, cucumber gazpacho and courgette and feta fritters. Enjoy at your leisure.
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Ingredients
- 00 Flour
- Water
- Fast action yeast
- Black garlic cloves
- Handful of fresh basil
- Olive oil
- Butter
- Parmesan cheese
- Sugar
- Salt and pepper
See the recipe card for quantities.
Instructions
First, make your pizza dough.
Measure your 00 flour into a large mixing bowl and add the salt and sugar. Mix it together thoroughly before then adding the yeast. Adding yeast directly on top of a pile of salt will kill it.
Now slowly add the water, using one of your hands in a loose claw shape to mix it into the flour. Allow it to come together itself, don't force it. We want a soft, verging on sticky consistency. Don't let the dough get too wet.
Turn the pizza dough out onto a floured surface. Knead it for 10 minutes, really stretching and pulling it apart to help develop the gluten. It will eventually come together to form a soft and springy dough.
Rub some olive oil over your hands and pick up the ball of dough to cover the surface.
Place the pizza dough in a clean bowl, cover the top with cling film/food wrap and then place a tea towel over the top.
Allow the pizza dough to prove in a warm place until it has doubled in size. The time it takes will depend on the warmth of the place it is, but a minimum of one hour.
Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Prep a large baking tray by dusting lightly with flour.
Take the risen dough out of the bowl and punch it out by kneading again briefly on a lightly floured surface.
Now stretch it into shape. Use your hands to gently pull the dough into a frisbee shape and then manipulate it further until you have a square, rectangle, oval or circle that is evenly around 1-inch thickness. The shape is up to you, this is your rodeo.
Bake the pizza bread in the oven for 5-10 minutes until it is crisp and a light golden brown.
Meanwhile, make your black garlic butter by roughly chopping the black garlic into small pieces and adding it to a jar. Melt the butter either in a saucepan or in the microwave, and mix it into the jar along with the fresh basil, grated parmesan and some salt and pepper.
Spread the black garlic butter over the pizza bread and top with the fresh burrata cheese and some more fresh torn basil.
Slice up and serve!
Wine pairing for black garlic
Wondering what wine to serve with black garlic pizza bread? Try an oaked wine, like a Burgundy Chardonnay or an Argentinean Malbec.
Substitutions and variations
Here are a few ways you can make this garlic pizza bread recipe suit you.
- Cheese - Buffalo mozzarella is a good substitute for burrata cheese if you can't find any in stores.
- Mini pizza - instesd of making one big pizza bread, you could make four small ones as indivdual portions.
- Vegan - substitute the butter, parmesan and burrata for vegan varieties to make this garlic pizza bread entirely plant based.
- Spicy - why not add chilli flakes to your black garlic oil to give it a kick?
Equipment
You will need the following...
- Large mixing bowl
- Large baking tray
- Jar
- Chopping board and knives (I use Robert Welch knives)
Storage
Store any leftovers in the fridge and enjoy them cold or at room temperature. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Watch that pizza bread to make sure it doesn't burn in the oven - every oven is different and some are more fierce than others so if yours is on the aggressive side it might only need five minutes.
📖 Recipe
Black garlic pizza bread with fresh burrata
Equipment
- 1 large baking tray
- 1 chopping board and knife
- 1 small jar
Ingredients
Pizza dough
- 250 grams (2 cups) 00 flour
- ¼ teaspoon (0.25 teaspoon) fast-action yeast
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) sugar
- 200 ml (6.75 floz) water
- 1 tablespoon olive oil
Black garlic oil and toppings
- 4 cloves black garlic
- 2 tablespoon grated parmesan
- 100 grams (4 tablespoon) butter
- 1 tablespoon basil
- 1 burrata
Instructions
- Measure your 00 flour into a large mixing bowl and add the salt and sugar. Mix it together thoroughly before then adding the yeast. Adding yeast directly on top of a pile of salt will kill it.
- Now slowly add the water, using one of your hands in a loose claw shape to mix it into the flour. Allow it to come together itself, don't force it too soon. We want a soft consistency, bordering on sticky but don't let the dough get too wet or sloppy.
- Turn the pizza dough out onto a floured surface. Knead it for 10 minutes, really stretching and pulling it apart to help develop the gluten. It will eventually come together to form a soft and springy dough.
- Rub some olive oil over your hands and pick up the ball of dough to cover the surface.
- Place the pizza dough in a clean bowl, cover the top with cling film/food wrap and then place a tea towel over the top.
- Allow the pizza dough to prove in a warm place until it has doubled in size. The time it takes will depend on the warmth of the place it is, but a minimum of one hour.
- Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Prep a large baking tray by dusting lightly with flour.
- Take the risen dough out of the bowl and punch it out by kneading again briefly on a lightly floured surface.
- Now stretch it into shape. Use your hands to gently pull the dough into a frisbee shape and then manipulate it further until you have a square, rectangle, oval or circle that is evenly around 1-inch thickness. The shape is up to you, this is your rodeo.
- Bake the pizza bread in the oven for 5-10 minutes until it is crisp and a light golden brown.
- Meanwhile, make your black garlic butter by roughly chopping the black garlic into small pieces and adding it to a jar. Melt the butter either in a saucepan or in the microwave, and mix it into the jar along with the fresh basil, grated parmesan and some salt and pepper.
- Spread the black garlic butter over the pizza bread and top with the fresh burrata cheese and some more fresh torn basil. Slice up and serve!
Jess says
I need to try this!
Lisa says
I have only recently discovered black garlic and I’m so excited to make this recipe! It sounds absolutely delicious.
Natalie says
That black garlic oil topping sounds amazing. I'll give this recipe a try tomorrow. Thanks!
Cindy says
I just discovered black garlic and love it. This is so easy for me to make non-dairy, and so good.
Anaiah says
Oooh this black garlic pizza bread is so perfect with the burrata! It takes some time to make but it is SO worth it!
nancy says
the black garlic was very lovely to the pizza dough. so fragrant.