Fully Fermented Pizza with Confit Garlic and Chilli Honey
Make this gourmet confit garlic pizza with fermented honey an easy, gut-friendly recipe you’ll master. Simple, flavour-packed, perfect for weeknights.
Once you’ve done my Gut Instinct Protocol course, recipes like this are a breeze. With jars of confit garlic and fermented honey ready and waiting in your fridge, you can turn out a gourmet pizza in minutes. The sweet, tangy notes of fermented honey pair beautifully with the rich, mellow garlic, proof that gut-loving foods can be downright delicious. This is an easy win for weeknights, entertaining, or whenever you want a flavour punch without the fuss. This is what is great about this recipe, if you are making these items anyway, you have something very delicious without much effort.
Look at you go!
Need
- 1/4 Batch Slow Rise Pizza Dough or any other pizza dough of your choice Recipe
- Confit Garlic as needed Recipe
- 40 Grams parmesan cheese
- 40 Grams Homemade Thermomix Mozzarella Cheese torn into pieces Recipe
- 1 Handful salad greens or rocket to suit
- Fermented Chilli Honey to taste Recipe
Do
- 1
Premake the dough, confit garlic, fermented chilli honey in advance.
- 2
When you are ready to make the pizza, divide your dough according to the size of pizza you wish to make. We generally make 4 thin crust pizzas from one batch.
- 3
Roll the dough into a ball and cover to rise.
- 4
Meanwhile, preheat the oven and a pizza stone if you have one, to as high a temperature as you can. I have a 275°C option which is what I use for pizza.
- 5
When the dough is looking good, push and flatten leaving a nice edge. Spread with a little of the confit garlic.
- 6
Mill the parmesan 10 sec/speed 10 and sprinkle across the top of the garlic. Bake 5 minutes or until the dough is well risen and bubbling and the bottom of the dough is cooked.
- 7
Remove from the oven, add the mozzarella and greens and return to the oven for a few minutes until the greens are just wilted, but not burnt.
- 8
Drizzle with plenty of the chilli honey to taste and enjoy immediately.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
