My Grilled Pizza: Garlic Honey Bliss
- Daniel
- Jun 27, 2024
- 3 min read
Updated: 3 days ago
I must admit, creating this Garlic Honey Bliss Pizza was a bit of an experiment that turned into something truly special. The combination of flavors is both simple and yummilicious, and it’s a great way to showcase the fermented garlic and honey.
Trust me, if you’re a fan of bold, savory, and slightly sweet flavors, this pizza is a must-try!
One of the best parts about this recipe is its simplicity. You don’t need a lot of fancy ingredients or complicated steps. The garlic sauce comes together quickly, and the rest is just about grilling the pizza dough and layering the ingredients.
The result is a beautifully charred crust topped with melted cheese, aromatic garlic, and a hint of sweetness from the honey. It’s a flavor explosion that’s sure to impress your taste buds.
I encourage you to give this a try. Sometimes the best recipes come from trusting your instincts and experimenting a bit. This Garlic Honey Bliss Pizza is a testament to that. It’s a perfect dish for a casual dinner, a gathering with friends, or even a special treat for yourself.
So roll up your sleeves, fire up that griddle, and enjoy the delicious journey of making this unique pizza!
Ingredients:
(Make 2 grilled pizzas)
Garlic Sauce:
Unsalted Butter, 100g + 20g
Shallots Finely Minced, 3
Garlic Finely Minced, 5 Cloves
Dried Thyme, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
White Wine, A Splash
Grilled Pizza:
Sesame Oil, For Brushing
Fermented Garlic in Honey Homemade, For Grating
Provolone, For Grating
Pecorino, For Grating
Arugula, A Handful
Alfalfa, A Handful
Extra Virgin Olive Oil, For Drizzling
Equipment:
Griddle
Cast Iron Skillet / Pan
Directions:
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "How To Ferment Garlic In Honey" page for the recipe.
Make the Garlic Sauce Butter.
In a skillet over medium heat, melt 100g of butter.
Add in chopped shallots and garlic.
Sauté until soft and fragrant.
Season with thyme, salt, and pepper.
Add a splash of white wine and cook until the alcohol evaporates.
Pour this mixture over 20g of cold butter in a large bowl.
Stir until fully melted and combined. The sauce should coat the back of a spoon.
Chill in the fridge until it solidifies.
Grill the Pizza.
Roll out your pizza dough.
Brush a griddle with sesame oil.
Use a fork to gently poke holes all over the dough to prevent puffing.
Place the dough onto the griddle over medium heat.
Press down gently to ensure even contact.
Brush the top with sesame oil.
Grill until the bottom is lightly charred.
Flip the dough and immediately reduce the heat to medium-low.
Assemble and Cook.
Spread the chilled garlic butter evenly over the hot dough—it will melt as it hits the surface.
Grate some fermented garlic on top.
Drizzle with fermented garlic honey.
Grate provolone and pecorino cheese over everything.
Cover the griddle with a lid to melt the cheese and trap steam.
Once the cheese is melted and the bottom is charred, remove from heat.
Finish and Serve.
Transfer the pizza to a serving plate.
Top with fresh arugula and alfalfa sprouts.
Drizzle with extra virgin olive oil.
Slice and serve immediately.
Repeat for any remaining dough.
You seriously have to give this a try...
Garlicky sweet aromatic funky...
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