Marinated cherry tomato pizza with fior di latte

This marinated cherry tomato pizza features homemade confit garlic, a technique that slowly cooks whole garlic cloves at a low temperature until soft, mellow and lightly caramelised, leaving you with garlic-infused oil and confit garlic cloves. The confit garlic cloves can be used in a myriad of ways, spread onto toast, mixed into sauces, mashed with potatoes or used as a pizza topping.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 quantity pizza dough
• 250 g truss cherry tomatoes, halved
• 100 ml red wine vinegar
• 100 ml olive oil
• ½ bunch basil, thinly sliced
• salt and black pepper
• 200 g fior di latte, sliced
• 50 g finely grated Parmigiano Reggiano
• 8 confit garlic cloves

For the pizza dough 

• 1 ½ tsp (2.5 g) dried yeast
• 600 ml lukewarm water
• 1 kg tipo ‘00’ flour, plus extra for dusting
• ⅓ cup (27 g) salt flakes
• ¼ cup (60 ml) extra virgin olive oil

 For the confit garlic 

• 1 garlic bulb, broken into cloves, peeled
• 1 cup (250 ml) vegetable oil

Resting time: overnight

Instructions

1. To make the confit garlic, combine the garlic cloves and oil in a small saucepan over high heat. When it reaches 60°C on a thermometer, reduce the heat to low and cook gently for 20 minutes, or until the garlic is caramelised and tender. Do not allow to colour or burn.

2. Make the pizza dough 72 hours in advance. Combine the yeast and 600 ml lukewarm water in the bowl of a stand mixer with the dough hook fitted and allow to stand for 10 minutes (without mixing) for 10 minutes, until the mixture is frothy. Add the flour to the bowl and mix on low speed until a shaggy dough forms. Allow to rest for 15 minutes. Add the salt and oil and mix on low speed until an elastic dough forms. Transfer the dough to a greased bowl and refrigerate overnight.

3. The following day, divide the dough into 6 x 280 g balls, place on a tray and refrigerate for a further 48 hours. Allow to come to room temperature for 1 hour before baking.

4. 1 hour before ready to cook, in a medium bowl combine the halved cherry tomatoes with the red wine vinegar, olive oil, basil and a generous pinch of salt and pepper. Marinate for 1 hour before using.

5. When ready to cook, preheat the oven or pizza oven to 240°C. On a lightly floured surface, roll out dough, from the inside to the outer edge, to form a 24 cm round. Spoon over the marinated tomatoes, top with Fior de latte, Parmesan and 8 confit garlic cloves.

6. Dust the pizza peel and pull the pizza on (or place the pizza onto a baking tray), then bake until cooked through (2 minutes in an industrial pizza oven) or 20 minutes in a standard oven.

7. Remove pizza from the oven, place on a board or tray, cut the pizza, dress with salt, pepper and olive oil.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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