Garlic Bread with Pecorino & Hot Honey

I’ve been going on a bit about pizza this, pizza that. A few months into my love affair with a Gozney, I’ve been fostering my sourdough starter daily(ish) and spending possibly too long kneading, folding and fermenting dough for the always-worth-it result of six floofy pizzas for the week. I have been watching a lot of YouTube videos, reading about doughs, proofing, and hydration, blah blah blah. Anyway, I’m well in the motions of the dough recipes by Feng Chen aka Leopard Crust. I’ve made her sourdough and yeasted dough, which are both excellent.

This recipe below is for a fold-over pizza, but you can use this combination on any white device, like your morning toast, a batch of soft rolls, a slab of grilled cauliflower, or a bowl of boiled potatoes would also be brilliant. Do it all or none at all, and just have it in your dreams.

You'll need

1 portion of pizza dough or something to carry the toppings (mine is about 270g)
Pecorino (I used Calcagno Pecorino, which is from the south of Italy)
Hot Honey (I use Quinby’s, but you can use regular honey with a sprinkle of dried chilli)
Cracked black pepper
Flakey Salt
1 clove of garlic
1 slab of butter (you’ll know what you need based on the size of your dough)

Make it

If using fresh pizza dough, flatten it out with your hands on a floured surface, oil one half, and then fold it over. Bake it in an extremely hot oven on a pizza stone or in a pizza oven for a few minutes until it’s puffed at the join and getting plenty of blackened spots. Whatever base (or cooked veg) you use, just make sure it’s hot and pre-cooked so the butter melts, the garlic loses its harshness, and everything melts together.

When it’s out slather on the butter, microplane the garlic and spread it around the base, crack the pepper, sprinkle salt, aggressively grate the pecorino and finish with a big drizzle of hot honey. Slice and eat HOT.

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