PIZZA OR PASS
The Garlic Grove Silk & Savory
An elegant fusion of creamy garlic layers and savory cured ham, balanced by the earthy depth of mushrooms and a vibrant botanical finish of fresh basil.
Ingredients
Sauce
PestoWhite Garlic SauceTomato/Marinara
Cheese
MozzarellaProvolone
Protein
HamPepperoniItalian Sausage
Toppings
MushroomsBell PeppersFresh Basil
Finishes
Olive OilCrushed Red Pepper FlakesGarlic Butter
How to Make It
DoughUse a high-hydration (65-70%) Neapolitan dough, cold-fermented for 48 hours for a light, airy cornicione with complex flavor development.
SauceSpread the White Garlic Sauce evenly from the center outwards using the back of a spoon, leaving a 1-inch border.
- 1Preheat your oven to its maximum temperature (500-550°F) with a baking stone or steel inside for at least 45 minutes.
- 2Stretch your room-temperature dough into a 12-inch circle on a lightly floured surface or pizza peel.
- 3Apply the White Garlic Sauce in a thin, uniform layer across the dough base.
- 4Distribute the shredded Mozzarella cheese evenly across the sauce to create a melty foundation.
- 5Layer the sliced Ham and thinly sliced Mushrooms over the cheese, ensuring they are spread out to prevent moisture pockets.
- 6Slide the pizza onto the hot stone or steel and bake for 8-12 minutes until the crust is golden-brown and the cheese is bubbling.
- 7While the pizza is baking, gently melt the Garlic Butter in a small saucepan or microwave.
- 8Remove the pizza from the oven and immediately brush the hot outer crust with the melted Garlic Butter.
- 9Tear the Fresh Basil leaves by hand and scatter them over the top while the cheese is still hot.
- 10Finish with a final drizzle of Olive Oil across the entire pizza to provide a glossy sheen and enhance the garlic aromatics.
Chef's Tip
Sauté the mushrooms briefly in a dry pan before topping to concentrate their flavor and prevent them from making the delicate white sauce watery.