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Pizza all’Aglio with garlic and cheese
Classic garlic pizza topped with melted cheese and fresh parsley

Pizza all’Aglio

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Garlic (aglio) is the soul of Italian cuisine, but on this pizza, it is the protagonist, not just a flavouring. This is the triumph of simplicity: there is no tomato sauce to distract. The garlic, baked in oil, is tamed, loses its pungency, and acquires a sweet, nutty aroma. Perfect against vampires, recommended for dates only for the brave!
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray
  • Garlic press or mortar
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Mix the crushed garlic with the olive oil, salt, and pepper.

Tip: Let it stand for a bit so the oil absorbs the flavour. This will be your 'sauce'. (Aromatisation).
2 ✓

Roll out the dough and place it on the tray. Brush thoroughly with the garlic oil.

Tip: Make sure it gets everywhere, as this also protects the dough from drying out.
3 ✓

Sprinkle the grated cheeses evenly over the top.

Tip: The cheese will 'seal' the garlic so it doesn't burn and become bitter.
4 ✓

Bake for 12-15 minutes until the cheese is golden brown and the dough is crisp.

Tip: You will know from the smell when it is ready: when you smell a sweet, roasted scent instead of burnt garlic.
5 ✓

Remove and sprinkle generously with fresh, chopped parsley.

Tip: The chlorophyll content and freshness of the parsley help neutralise the intensity of the garlic (and your breath too).

Recipe FAQ

Won't the garlic burn?
Yes, if you sprinkle it on top. The secret is that mixed with oil, it goes under or between the cheese, so it is protected from direct heat.
Can I use garlic powder?
Please don't. The essential oils of fresh garlic give the dish its soul. Powder lacks this.

Ingredients

  • 300 g pizza dough
  • 3 cloves garlic
  • 200 g mozzarella cheese
  • 50 g Parmigiano Reggiano
  • 3 tbsp extra virgin olive oil
  • 1 bunch fresh parsley
  • 1 pinch salt
  • 1 pinch pepper