Garlic pizza with tomato & mozzarella

Try cooking your pizza on the barbecue for an authentic crispy Italian-style base. Top with a new take on margherita

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 501
  • fat 25g
  • saturates 10g
  • carbs 51g
  • sugars 5g
  • fibre 5g
  • protein 19g
  • salt 1.4g


  • ½ quantity pizza dough (see recipe in 'goes well with', left), divided into 2 balls
  • 1 shallot, cut into half moons
  • 2 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, very finely sliced
  • handful vine-ripened or cherry tomatoes (a mixture of red and yellow is nice), halved or quartered
  • 1 ball buffalo mozzarella, drained
  • 10 basil leaves
  • 10 mild black olives (small ones like Couchillo)


  1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.

  2. Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas.

  3. Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.

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