Here is a really yummy recipe for you to try! Garlic Pizza Bread topped with mozzarella and caramelised onion chutney!
I am having a total chutney obsession this week! I have been staring at my jar of homemade caramelised onion chutney and wondering where to start!
There’s plenty of good combinations and recipes that you can add onion chutney to. Or just take a spoon and dig in! Just kidding…. Although it is quite tempting!
I figured since a pizza bread with the onion chutney on top is what drew me to making the caramelised onion chutney in the first place, I should really honour my the beginnings of a small recipe obsession and make that first. I also had just bought a bag of “00” grade flour which is great for making pizzas and pastas, so it was as if it was meant to be.
I actually ate the first one straight out of the oven, burnt my mouth (watch that hot chutney!) then realised, I actually needed to take pictures of it! Too late! A good excuse for having to make another immediately. Then I got to eat that one too…. Well, I did have to fight for a slice when the boys realised what was on offer in the kitchen.
I need to be quicker at cooking and eating the evidence!
I’m not really that mean, I could never refuse them. I’ll just make more of everything! This recipe makes about 6 which should be almost enough.
This is a really simple homemade garlic bread but with the added onion chutney on top, it suddenly bursts with flavour! For only a few ingredients, this really is great!
The key to making a great pizza in a conventional oven is a high, but quick cooking time. I always leave a pizza stone in my oven, it helps to raise and maintain the temperature of the oven, giving you a better outcome.
Baking Tips and Guidance
Feel Free to use fresh or cooking mozzarella. However, when using fresh mozzarella on pizza in the oven, I recommend cutting it into small cubes, sprinkle with a little salt and leave to drain for at least an hour. When you place fresh mozzarella onto a pizza in a conventional oven, the dough will get soggy before it fully cooks. Draining away some of the liquid from the cheese before cooking, helps to keep the base nice and crispy.
If you don’t want to wait for the second rise, you can place the mozzarella straight on top and cook them in the oven immediately. However, the base will not be as fluffy and airy so bear this in mind.
I always recommend giving your oven plenty of time to heat up before cooking any kind of dough based recipes. Using a pizza stone will help maintain the hot oven temperature and give the dough a good heat so it can rise and cook quickly inside.
You can also add other cheeses to this pizza base, I recommend gorgonzola dolce, parmesan or goats cheese, as they all pair very well with the taste of the onion chutney. You can also add cooked pancetta too!
If you would prefer to omit the garlic butter, you can. Brush the base with olive oil instead and add your choice of toppings as recommended above with the onion chutney and bake.
Before you place the dough on a baking tray, a good tip is to sprinkle fine semolina over it before placing the pizza bases on top. Fine semolina gives an extra crispy finish to your pizza base.
If you do not have any 00 flour to hand you can substitute it for plain all purpose flour. You might notice that the texture of the pizza will change slightly. You may also need to add a little more water to your mixture too.
You can change the shape however you like, just follow the rest of the instructions with regards to the rising times and when to place the ingredients on top.
Garlic Pizza Bread with Caramelised Onion Chutney
For the Pizza Dough
- 500 g 00 Flour
- 5 g Salt
- 5 g Sugar
- 10 g Active Dried Yeast
- 270 ml Lukewarm Water
- 3 tbsp Extra Virgin Olive oil
For the Topping
- 60 g Butter
- 2 Cloves of Garlic
- Bunch Flat Leafy Parsley, chopped
- 120 g Mozzarella, grated
- 6 tbsp Caramelised Onion Chutney
- Add the yeast and sugar to the water and allow to sit for 20 minutes until foamy.
- Mix the flour and salt together and add the yeast water and olive oil,
- Combine into a dough and knead until the dough becomes smooth and elastic.
- Place the dough in an oiled bowl, cover and leave somewhere warm to prove for about 1-2 hours until doubled in size.
- Once the dough has risen, tip it out onto a floured surface and knock the dough back to remove the air.
- Divide the dough into 6 and roll each piece into a ball.
- Roll out each piece of dough in a thin circle. Place on a baking tray.
- Melt the butter and add the crushed garlic and chopped Parsley.
- Brush the dough with the butter and spoon the chutney in various places over the pizza
- Place the trays inside a plastic bag and leave for another 40 minutes to rise.
- Preheat oven to 220C
- Remove the trays from the bags and sprinkle the pizza bases with the mozzarella.
- Place pizzas in the hot oven for about 10 mins until golden.