This garlic oil base transforms your Neapolitan pizza into a light, aromatic pizza bianca. It’s perfect when you want the dough’s flavor and texture to shine without the acidity of tomato sauce. It pairs beautifully with fresh mozzarella, ricotta, mushrooms, or prosciutto for a delicate, savory balance. The aglio e olio variation adds a gentle chili warmth layered into the oil itself.
Ingredients
- 1–2 tsp Garlic Oil, per pizza
- Thin slices of cooked garlic from the infused oil, optional
Optional Toppings
- Fresh mozzarella or burrata
- Ricotta cheese
- Mushrooms, caramelized onions, or roasted peppers
- Prosciutto, arugula, or fresh basil
Directions
Prepare the Dough
Stretch or shape one portion of prepared Neapolitan pizza dough to your desired size, leaving a slightly raised edge for the crust.
Apply the Garlic Oil Base
Brush or spoon the garlic oil evenly over the dough. Use about 1 tsp for subtle flavor or up to 2 tsp for stronger flavor, scattering a few cooked garlic slices over the surface if desired.
Add Toppings
Top lightly with cheese and desired ingredients. Avoid adding too much oil or moisture, which can soften the crust during baking.
Bake
Bake according to your Neapolitan dough instructions—typically at 475–500°F (245–260°C) until the crust is blistered and golden, about 1½–2 minutes in a high-heat pizza oven or 6–8 minutes in a home oven on a preheated baking steel.
Finish
Drizzle with a touch more garlic oil after baking, if desired. Slice and serve immediately.
Yield: 1 pizza.
Notes
Preparation
- Use Homemade Garlic Oil for best flavor and consistency. For the aglio e olio version, use the Chili Garlic Oil variation from that same recipe.
- For a lighter pizza, use less oil and keep toppings minimal—Neapolitan-style pizza cooks best when lightly topped.
- Apply oil lightly; too much can prevent proper blistering and lead to a softer crust.
Variations
- Aglio e Olio: Blend ½–1 tsp of the Chili Garlic Oil variation from our Garlic Oil recipe into the garlic oil before brushing the dough. Use ½ tsp for gentle heat or 1 tsp for bolder heat.
- Truffle Oil: Drizzle a few drops over the pizza just before serving.
- Subtle Chili-Garlic: Combine equal parts garlic oil and the Chili Garlic Oil variation for a gentle, smoky spice.
- Herb-Infused: Use rosemary- or thyme-infused olive oil for a Mediterranean variation.
Serving Suggestions
- Top with mozzarella, ricotta, or burrata for a rich pizza bianca.
- Add roasted vegetables, mushrooms, or caramelized onions for earthy depth.
- Finish with prosciutto, arugula, or basil after baking for a fresh touch.
Make-Ahead & Storage
- Garlic oil can be made ahead and stored in the refrigerator according to the storage guidance in the Garlic Oil recipe.
- Bring refrigerated garlic oil to room temperature before using for easier spreading.
- Do not leave garlic-infused oil at room temperature for extended periods due to food safety concerns.