I recently stumbled upon a fantastic garlic white pizza recipe that I’m excited to share with you all! This garlic white pizza with roasted red peppers, kalamata olives, and a garlic-infused olive oil base is the perfect tomato-free option for anyone who loves pizza but can’t eat tomatoes.
What I love about this recipe is that the garlic oil base adds a rich and flavor to the pizza. The combination of mozzarella and feta cheese provides a perfect balance of creaminess and saltiness. The roasted red peppers and kalamata olives add a wonderful sweetness and tanginess to the pizza, making each bite delicious.
I highly recommend this garlic white pizza recipe to anyone looking for a tomato-free pizza option. Is both easy to make and full of flavour. It’s a great way to use up any leftover roasted red peppers or kalamata olives you may have in your pantry, and it’s sure to be a hit with your family and friends. So go ahead and give it a try – I promise you won’t be disappointed!
Steps
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1
Done
5 min
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Preparing the Garlic Oil BaseIn a small bowl, whisk together 1/2 cup olive oil and 6 cloves minced garlic until fully combined. |
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2
Done
10 min
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Assembling the PizzaPreheat the oven to 425°F (220°C). Place the pizza crust on a baking sheet or pizza stone. Spread the garlic oil over the pizza crust, leaving a small border around the edges. Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup crumbled feta cheese over the garlic oil. Add 1/2 cup sliced roasted red peppers and 1/4 cup sliced Kalamata olives on top of the cheese. |
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3
Done
10-15 min
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Baking the PizzaBake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. |
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4
Done
5 min
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Serving the PizzaRemove the pizza from the oven and sprinkle 2 tbsp chopped fresh parsley on top. Slice the pizza into four equal pieces and serve hot. |
One Comment Hide Comments
I’m in love with this recipe. It’s a flavor sensation.