Pizza Bread with Confit Garlic

Sometimes, it doesn’t take much to make a real impression – like this pizza bread using confit garlic as the base. With rescued ingredients from Too Good To Go, we create a true explosion of flavour using just a few, but intense, components. Cheese saved from a hotel breakfast buffet and garlic from a local greengrocer – perhaps in its tastiest form. Slow-cooked in oil, the garlic becomes beautifully mild and sweetly aromatic. And the leftover garlic oil? Absolutely delicious – don’t waste a drop!

Chef's hat icon Difficulty

People icon Servings

4 pizzas

Time icon Prep Time

50 minutes

(excluding dough)
Fuel type icon Cook Time

2 to 3 minutes

By mehlundmehr

Too Good To Go: Pizza Bread with Confit Garlic
Bulb icon

Note

With Too Good To Go, you easily rescue surplus food from restaurants, bakeries, and supermarkets that would otherwise be thrown away. This way, you actively fight food waste, enjoy delicious meals at a fair price, and do a huge favor for the environment. Every rescued meal is a small win for our planet – and for your taste buds!

  1. Prepare the pizza dough as desired.
  2. Peel the garlic and place the individual cloves into one or more ovenproof dishes (not too large).
  3. Fill the dish with half olive oil and half rapeseed oil, ensuring the garlic is fully submerged.
  4. Cook in the oven at 70–80°C for around 30–40 minutes, until the garlic is very soft. Do not discard the oil – store it in the fridge and use promptly as garlic oil.
  5. Remove the cloves from the oil and mash them with a fork in a bowl. Add a generous pinch of salt.
  6. Spread a little of the garlic purée over the pizza base and top with cheese (ideally a mix of Emmental and Gouda).
  7. Bake in your Ooni pizza oven for 2–3 minutes. Optionally finish with a drizzle of herb oil.
mehlundmehr

mehlundmehr

We are mehlundmehr – Franka and Till.

Franka is a certified pastry chef with a passion for fine baked goods and sweet details, while Till is a dedicated pizzaiolo and Ooni brand ambassador with a deep love for perfect dough. Together, we live and bake in Cologne, always accompanied by our four-legged kitchen companion Mikkel, a charming poodle with a keen nose for freshly baked bread and pizza.

Our hearts beat for creative, vegetarian and vegan cuisine – oven-fresh, seasonal, and always with an extra touch of love and care. On our Instagram profile, we regularly share our favorite recipes, baking ideas and everyday foodie moments. Whether sweet or savory, from the pizza oven or mixing bowl – everything we create is about turning simple ingredients into something truly special: mehlundmehr.