Garlic Herb Pizza Oil
Garlic Herb Pizza Oil is a fragrant tomato-free pizza sauce made with extra-virgin olive oil, fresh garlic, oregano, basil, and chilli flakes. Brush it over pizza dough or serve it as a dip with bread and focaccia.
Equipment
- Fine-mesh strainer
- heatproof bowl
- Saucepan, Small
- Whisk
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 2 cloves Garlic minced
- ¼ teaspoon Dried Basil
- ¼ teaspoon Dried Oregano
- ⅛ teaspoon Black Pepper freshly ground
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Red Pepper Flakes
Instructions
- Pour the extra-virgin olive oil into a small saucepan.
- Add the minced garlic.
- Place the saucepan over low heat.
- Cook for 5 minutes while stirring occasionally.
- Keep the heat low and do not allow the garlic to brown.
- Remove the saucepan from the heat.
- Add the dried oregano, dried basil, kosher salt, black pepper, and red pepper flakes.
- Whisk until the seasonings are evenly distributed.
- Let the oil rest for 10 minutes so the flavours can infuse.
- Place a fine-mesh strainer over a heatproof bowl.
- Pour the oil through the strainer to remove the garlic pieces.
- Whisk the strained oil briefly before use.
- Brush a thin layer over prepared pizza dough before adding toppings.
Notes & Wine Advice
Serving Suggestions
Brush the oil lightly over pizza dough before adding mozzarella, mushrooms, spinach, artichokes, onions, or roasted peppers. It also works as a dip for breadsticks and our Garlic Rosemary Focaccia, or as a finishing drizzle over pasta and roasted vegetables.Recipe Notes
Keep the saucepan over low heat because browned or burnt garlic will make the oil bitter. Straining removes the garlic pieces and creates a smoother pizza base. Use only a thin coating so the crust becomes flavourful without feeling greasy.Variations
Add finely chopped rosemary or thyme for a stronger herbal flavour. Increase the red pepper flakes for additional heat. Lemon zest provides freshness, while smoked paprika gives the oil a warmer character. Parmesan can be added after cooking for a non-vegan variation.Storage
Fresh garlic stored in oil can present a food-safety risk when kept incorrectly. Refrigerate the finished oil immediately in a clean airtight container and use it within three days. Never store homemade garlic oil at room temperature.Wine Advice
A crisp Sauvignon Blanc balances the olive oil and garlic. A light-bodied Pinot Grigio complements pizzas topped with mozzarella, herbs, mushrooms, or fresh vegetables.Nutrition values
Calories: 65 kcal | Carbohydrates: 1 g | Protein: 0 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 75 mg | Sugar: 0 g