I hope everyone had a wonderful Christmas and you are all well relaxed and well-fed. If you are anything like me then any serious cooking this week between Christmas and New Year is a big no-no. So I am bringing you a recipe that is simple to make and makes perfect buffet finger food for parties. Super Easy Cheesy Garlic Bread.
Disclosure: This is a sponsored post, the pizza stone was provided for free by Hans Grill. All opinions are my own and this is an unbiased review.
So lets cut to the chase here before we discuss this super easy cheesy garlic bread. I was sent a pizza stone by the lovely people at Hans Grill. They asked that I use the stone and write a review for them. I was genuinely excited as this was a product I had wanted to buy for a while now. I am a huge fan of thin crispy pizza and had always failed to get that crispy crust that I so desired.
I tried several different recipes while testing out the pizza stone and all of them were fantastic, the pizza stone worked wonders. Giving me a crispy pizza crust each time. Be it a thin crust, thick crust and even a stuffed crust pizza, all of them had that satisfying crispy crunch to them. Sadly, I am no pizza slinger so most of them were not very photogenic and they were all baked in the evening. It was a period hugely enjoyed by my husband who had pizza for a week! So photographing them was near impossible, Scotland is dark by 3.30 in the afternoon. That is where Sally’s recipe from Sally’s Baking Addiction came to the rescue, if you need a photogenic recipe head over to Sally’s. This pizza dough holds it shape beautifully and is super tasty too. I did alter a few things but the recipe is essentially Sally’s. And we enjoyed this delight for our lunch so I could catch some of that elusive Scottish winter daylight!
Is it worth it?
This pizza stone from Hans Grill is really affordable, coming in at only £32.99 from Amazon. It can be used in a standard oven, like I did or it can be used on a BBQ. Unfortunately anything past August in Scotland and it’s not BBQ weather, but I will certainly try it out in the summer and share the results on my Instagram.
The stone also comes with a wooden pizza peel, as seen above. So you can safely place and remove your pizza without getting burnt. Which is really helpful, but you do need to dust your pizza peel and pizza stone well with either flour or Polenta/Cornmeal to stop your pizza from sticking to both the peel and stone. If you don’t dust them you can get yourself into a bit of a sticky mess! Trust me on this one, one time the hubby had to have a impromptu calzone as I could’t get it off the pizza peel. It was my mistake for forgetting to dust it first.
Also the stone will get stained, so that is just something you will need to live with. It doesn’t bother me but if things like that do, then stay away. As it will bother you and you can not scrub the stone clean. All you can do is gently rinse it in warm water, as its advised to not use soap as this will cause your pizza to taste soapy. I would also imagine if you use it on a BBQ it will get charcoal marks on it.
You can also use this stone to bake other delicious products, soon I have some Cranberry Orange Sweet Rolls coming which were cooked in half the time because of this stone. So I can in all honesty say I do think that this pizza stone from Hans Grill is worth the money and I look forward to using it more in the future.
Cheesy Garlic Bread.
I have no doubt bored you enough with this review so I shall wrap this up by saying this is a great recipe for a soft, yet crispy pizza base. It’s also a really simple recipe to follow and you can have fresh pizza on your table in just under 2 hours, now how is that not a good thing?
Head down below to the recipe for a more detail look at the ingredients and what goes into making this delicious cheesy garlic bread. I hope you all have a wonderful New Years Eve and I shall see you all in 2020!
Super Easy Cheesy Garlic Bread
- 240 milliliters luke warm water (1 cup)
- 7 grams fast action yeast (2 and 1/4 teaspoons)
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 360 grams extra strong flour (3 cups)
- 3 tablespoons butter
- 2 large garlic cloves – minced
- 1 teaspoon dried mixed herbs
- 90 grams grated mozzarella (1 cup)
- 45 grams grated mature cheddar (1/2 cup)
- In a large mixing bowl or in the bowl of your stand mixer pour in the luke warm water along with the dried yeast and the sugar and give it a gentle whisk then leave it for 5 minutes to foam up a little.
- Once the 5 minutes are up, add in the olive oil, salt and flour.
- If you are using a stand mixer then use the dough hook for 5-7 minutes until the dough is soft and stretchy. If you are doing it by hand, then bring everything together in the bowl then turn the dough out onto a lightly floured surface and knead by had for 8-10 minutes. Again until it is soft and stretchy.
- Very lightly grease your large bowl and place the dough in it. Cover it with a clean damp tea-towel or clingfilm (plastic wrap) and leave it to rest for about 60-90 minutes in a draft free warm environment. You are looking for it to double in size.
- If you are using a pizza stone, like the Hans Grill one, then you will need to pop it into your oven to warm up before you wish to use it. Follow the manufactures instructions on how to use yours correctly. If using the Hans Grill pizza stone in the oven, you need to pop it in the bottom third of a cold oven, turn the heat up full and allow the stone to warm up for about an hour. Which was perfect for warming my kitchen so my dough could rise perfectly.
- When your dough has doubled in size, place it on a very lightly floured work surface and knock it back to release any air bubbles. Then cut the dough in half. I wrapped one half in clingfilm (plastic wrap) and froze it, but by all means make both pizzas.
- Reduce the heat of your oven down to 220C/425F/Gas mark 7 or heat your oven up if you are just baking it on a normal baking sheet.
- Shape the dough into a 12 inch/30-cm round, and sprinkle your pizza paddle or pizza dish with a little flour or medium ground Polenta (cornmeal). Place your shaped pizza dough onto the paddle/dish and place to one side.
- Melt the butter in a small dish in the microwave for 30 seconds. Stir in the crushed garlic and mixed herbs. Brush it onto your pizza base. Making sure to leave an inch/few cm's around the edges for a crust.
- Mix the grated cheeses and sprinkle them all over your pizza base again leaving that inch/few cm's for the crust.
- Pop your garlic cheesy bread on your pizza stone if using one and bake for 10 minutes. Because of the hot stone you should have a lovely golden crispy pizza, if you have a slow oven then give it another minute or two.
- If you are not using a pizza stone then bake in the center of your oven for 12-15 minutes. Again give it a few extra minutes if you have a slow oven.
- Slice the cheesy garlic bread into 8 slices and serve. Any uneaten slices can be kept in the fridge covered for a few days and reheated. It can also be frozen up to 3 months
- As mentioned earlier this recipe is originally from Sally’s Baking Addiction and can be found at her site here.
- The pizza dough can be left in the fridge overnight to rise, after step 3 place the dough in the fridge. Bring it to room temperature for 30 minutes before baking then punch it back down and bake as normal.
- This dough also freezes really well. Freeze after step 6, just lightly grease the clingfilm/plastic wrap and place the dough in an airtight freezer bag. To defrost place in the fridge and defrost overnight and then bring to room temperature for 30 minutes before baking and bake as normal.
- You can use any toppings that you want on this base.