Garlic and Mozzarella Pizza

There’s something magical about pizza night. Whether it’s a lazy Friday, a midweek pick-me-up, or one of those “I deserve nice things” Tuesdays, pizza never lets you down. And this one? It’s all about simplicity, big flavour, and that golden, garlicky goodness that somehow tastes even better than it smells. Yes, really.

This garlic and mozzarella pizza skips the red sauce entirely and lets the essentials do the talking. It starts with pizza dough—store-bought or homemade, no judgement here—rolled or stretched into a thin base that’s just begging to crisp up in a hot oven. The real hero is the Garlic oil, brushed generously all the way to the edges and infused with Italian herbs, and a gentle kick from red chilli flakes. It smells like you’re about to do something impressive… because you are.

Once the base is brushed and seasoned, in comes the mozzarella. You want low-moisture cheese here so the pizza stays crisp instead of turning into a soupy situation. Scatter it across the top like you mean it, then straight into the oven it goes. If you’ve got a pizza stone or steel, amazing—your crust is going to sing. If not, a good baking sheet still delivers all the crunch you need.

While it bakes, the garlic oil works its magic, the cheese bubbles and browns just enough, and the edges take on that perfect golden hue. You’re aiming for pizza that looks like you’ve just picked it up from a rustic pizzeria, minus the delivery fee and the lukewarm regret.

When it comes out of the oven, it’s tempting to dig in immediately—but letting it rest for five minutes is worth the wait. The flavours settle, the cheese relaxes just enough, and the slices hold together beautifully. Sprinkle over some fresh parsley if you’re feeling fancy (or if guests are watching), then slice, serve, and try not to eat the whole thing standing at the counter.

This pizza doesn’t need complicated toppings or a ten-step sauce. It’s just good dough, good garlic, and good cheese. And when those three get together, the result is nothing short of magic. Honestly, it’s the kind of pizza that makes you question every overpriced delivery you’ve ever ordered.

Save this one for your next at-home pizza night. Add it to your Friday rotation. Serve it with a glass of wine, a casual salad, or absolutely nothing at all. Just don’t skip the garlic oil—it’s non-negotiable.

Garlic and Mozzarella Pizza

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients Method

Ingredients

  

• 1 400g – 500g ball pizza dough
• 1½ to 2 tablespoons Wilson's Foods Garlic oil
• 1½ to 2 teaspoons dried Italian herb blend
• ½ teaspoon dried red chile flakes
• ½ teaspoon kosher salt
• low-moisture mozzarella cheese shredded (1½ to 2 cups)
• Chopped fresh parsley for finishing (optional)

Method

 

1. Preheat the oven to 200°C (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating).
2. Let the oven preheat for at least 30 minutes.
3. Stretch or roll out your dough to a 25-30cm circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
4. Prick the dough all over with a fork and brush it with the oil, making sure to get the oil all the way to the edges.
5. Sprinkle on the Italian seasoning, red chile flakes, and salt.
6. Add the cheese and spread it out evenly.Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
7. Take the pizza out of the oven and top with the parsley, if using. Let it rest for 5 minutes, then slice and serve.