This is garlic bread with a twist: it’s loaded with wild garlic pesto.
I had the pleasure of interviewing chef Andrew Dargue of Vanilla Black (see my review) who suggested you can infuse the water you will use to make the dough with wild garlic leaves overnight. The water will impart a subtle garlic aroma to the pizza.
200 gr strong flour
150 gr warm water
5 gr yeast
1 teaspoon salt
1 tablespoon wild garlic pesto
½ mozzarella ball
To prepare the dough for the garlic bread you need to start at least 6-12 hours in advance to let it rise. Ideally 24 hours rising makes the perfect dough.
For the pizza base:
Mix the yeast with a glass of warm water and let it rest for 10 minutes until bubbles start forming.
Add the yeast to the flour, water and salt in a large bowl. Knead until you get an elastic ball, cover with cling film and leave it to rise for 6-24 hours.
When the dough is ready, flatten it into a round shape and a 1cm thickness.
In a large non-stick frying pan over a high heat, place the disc of pizza dough without any oil. Cook for 2 minutes until you see a golden crust forming at the bottom.
Transfer the pan under a very hot grill and cook the bread for about 8 minutes or until you see a golden crust. In a small bowl chop the mozzarella and add the wild garlic pesto, mix together then put this mix on top of the bread. Cook under the grill for another 3 minutes until the mozzarella is melted, then serve immediately.