The World's Best Cheesy Garlic Bread Recipe

250g Neapolitan doughball (recipe here)

75g salted butter

Bulb of garlic

Teaspoon cold pressed rapeseed or olive oil

Bunch of flat leaved parsley

Sea salt

Low moisture mozzarella

Parmesan or pecorino

Makes enough butter for 2 pizzas... if you can resist a second it keeps in the fridge for up to a week!

Cut the top off the bulb of garlic and place it on a piece of aluminium foil. Add a teaspon of oil and a pinch of sea salt, and scrunch up the foil to seal the garlic inside.

Roast at around 150°C for 45 minutes - you can use your pizza oven as it warms up if you like, just make sure to protect your stone from any oil leakage, and take care not to burn your garlic by placing it in a hot spot.

While your garlic roasts, chop 75g of butter into small cubes, finely chop your parsley and add it to the butter with a generous pinch of sea salt.

Once your garlic is softened, squeeze the whole bulb (being very careful of how hot it is inside!) into your butter mixture.

Mash the mixture together with a fork, until you have a thoroughly mixed compound butter.

Open your dough and dollop about half of your compound butter over the pizza, spreading gently and taking care not to tear your base.

Add a generous amount of freshly grated parmesan or or pecorino and lots of low moisture mozzarella or fior di latte.

Launch into your (ideally woodfired!) pizza oven at 400-430°C stone temperature and bake for 60-90 seconds, turning regularly.

Cool for 30 seconds on a wire rack, transfer to a serving board, slice... and enjoy.

We love to see our recipes out in the wild, please tag us using @planetfriendlyfirewood if you make this one!

If you aren't sure which pizza oven wood to buy, just send us an email on info@love-logs.com and we'll do our best to help!

We'd love it if you shared it with your fellow BBQ enthusiasts!