GARLIC BREAD PIZZA RECIPES

Name: Garlic Bread
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup butter, melted; 3 to 4 garlic cloves, minced; 1 loaf (1 pound) French bread, halved lengthwise; 2 tablespoons minced fresh parsley

GARLIC BREAD RECIPE: HOW TO MAKE IT

Garlic Bread Recipe: How to Make It image

Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Appetizers Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1/2 cup butter, melted
3 to 4 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
2 tablespoons minced fresh parsley

Steps:

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 258 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 462mg sodium, CarbohydrateContent 30g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

BEST GARLIC BREAD PIZZA DIP RECIPE-HOW TO MAKE GARLIC ...

Best Garlic Bread Pizza Dip Recipe-How To Make Garlic ... image

Your party needs this skillet pizza dip from Delish.com.

Provided by Lindsay Funston

Categories appetizers

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 13

Ingredients

2 c. shredded mozzarella, divided
8 oz. cream cheese, softened
1/2 c. ricotta
1/4 c. plus 1 tbsp. freshly grated Parmesan, divided
1 tbsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
kosher salt
1 can refrigerated biscuits (such as Pillsbury Grands)
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. Freshly Chopped Parsley
1/4 c. pizza sauce or marinara
1/4 c. mini pepperoni

Steps:

Preheat oven to 350°. Make dip: In a large bowl combine 1 1/4 cup mozzarella, cream cheese, ricotta, 1/4 cup Parmesan, Italian seasoning, and red pepper flakes and season with salt. Stir to combine. Halve biscuits and roll into balls. Place in skillet in a ring. In a small bowl, combine olive oil, garlic, and parsley. Brush on biscuits. Place dip inside of ring and spoon over marinara. Top with remaining 3/4 cup mozzarella and mini pepperoni. Sprinkle remaining tablespoon Parmesan all over. Bake until biscuits are golden and cheese is melty, about 30 minutes. (Brush biscuits with more olive oil halfway through if necessary.) Blot any grease from pepperoni (or don't!), let cool 10 minutes, then serve.

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Calories 481 calories per serving

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
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9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
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1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
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10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
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