garlic chips

This White Pizza from Delish.com has one special (and potent!) ingredient.

White Pizza

Vegetable oil,

cornmeal,

c. extra-virgin olive oil

garlic,

c. ricotta

kosher salt

tsp. black pepper

oregano

thyme

c. shredded mozzarella, divided

c. pecorino Romano, divided

red pepper flakes,

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Homemade pizza dough is super easy to make—when you have a killer dough. This recipe from Delish.com couldn't be simpler.

Homemade Pizza Dough Is SO Worth It

How to Make Crispy Garlic Chips - an easy, no-fuss tutorial on how to make crispy garlic chips at home, and ways to incorporate them into your cooking repertoire!

Crispy Garlic Chips

(60 mL) avocado (or olive oil)

garlic

Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.

Briefly heat the oil in a small skillet (roughly 7" to 8" inches in diameter or smaller) over medium heat. Add the garlic slices to the skillet - they should slightly sizzle when they enter the oil. Use a heatproof spatula to spread the garlic slices into a thin, even layer.

Reduce the heat to medium-low (the slices should be actively bubbling in the pan, but not gaining color too quickly - adjust the heat as necessary). Some of the slices may have a tendency to stick together and they will turn out fine; however, try to break them up as much as possible with a spatula. Continue cooking the garlic, stirring continuously with a heatproof spatula and flipping the slices periodically, for about 2 to 3 minutes or until the garlic slices are golden brown in color.

Working quickly, carefully pour the garlic chips and oil into the strainer over the bowl to drain and reserve the cooking oil. Transfer the drained garlic chips to the paper towel lined plate, separating them into a single layer to soak up any excess oil. Allow to cool completely before using or storing. Garlic chips can be stored in an airtight container at room temperature for up to a month, but will have the best texture immediately after cooking.

Meanwhile, transfer the garlic-infused oil into a small, airtight container and store in the refrigerator for up to a month. Use for salad dressings, low-heat cooking, drizzling, etc.

It’s basil season in Australia so let’s make the most of it by making pesto from scratch and using it to create the sandwich of all sandwiches.

Mortadella & Burrata Pesto Focaccia Sandwich with Garlic Chips

basil leaves

pine nuts

olive oil

pecorino romano (grated)

flakey sea salt

pesto

water

sachet dry yeast (7 grams)

tbsp honey or maple syrup

white all purpose flour

2.5 tsp flakey sea salt

tbsp Rich Glen Olive Oil

Rich Glen Olive Oil

pesto focaccia

mortadella

120 g burrata

garlic chips (crushed)

salt and pepper (to taste)

In a food processor, blend the basil, garlic cloves, pine nuts and olive oil until all ingredients are well combined but you still have quite a chunky texture. Add the pecorino Romano and stir through. Start with 1/4 cup and if you need more cheese slowly add in.

If making ahead, store in an airtight jar in the fridge for up to 3 days.

Pesto

In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active. 

In a large bowl, combine the flour and salt and whisk together. Add the yeast mixture to the bowl and bring the dough together with your hands or a spatula until a shaggy and sticky dough forms.

Coat a large mixing bowl with 3 tablespoons of olive oil and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and place into the fridge. Leave the dough to rise for a minimum of 6 hours but ideally for 24 hours. The dough will double in size and look bubbly. 

Take the dough out of the fridge and fold it over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will deflate while you shape it into a neat ball. 

Coat a deep rectangular baking dish (I use a pan that is 34cm x 23cm x 5cm) with 1 tablespoon of olive oil and transfer the dough ball to the baking dish. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the pan with a tea towel and leave the dough to rise in a warm area of your house for 3 - 4 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.

Preheat the oven to 200 degrees celsius. Once the dough has risen, use your fingers to indent or dimple the dough. Spoon the pesto over the focaccia. Drizzle the dough with 2 tablespoons of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 20 - 30 minutes or until the dough has developed a golden crust on top. 

Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack. 

Pesto focaccia

Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away. 

Using a sharp knife, finely slice the garlic into very thin strips. 

In a deep dish pan on a high heat, heat the olive oil. Place a wooden skewer into the olive oil and if bubbles form around it the oil is hot enough. Turn the heat to medium and toss in half of the garlic chips. Cook for 3 - 4 minutes or until they turn golden in colour. Move the garlic around with a metal spatula to ensure they do not stick to one another. 

Spoon the garlic chips out with a metal skimmer and place onto a plate that is lined with absorbent paper. Cook the remaining garlic chips. 

Store the garlic chips in an airtight jar. You can use them immediately or store them in the pantry for several months. They will be crispiest when used straight away. 

Allow the olive oil to slightly cool then drain into an airtight jar and use in any recipe that requires olive oil. It will keep for several weeks in a dark space.

Garlic chips

Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half.

Assemble your sandwich by beginning with a layer of the pesto, followed by slices of the mortadella, burrata and lastly the garlic chips and a pinch of salt and pepper.Top with the other half of focaccia and cut in half.

Sandwich

https://daenskitchen.com/wp-content/uploads/2022/09/Mortadella-pesto-focaccia-sandwich.mp4

Mortadella pesto focaccia sandwich

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White Pizza

Crispy Garlic Chips

Mortadella & Burrata Pesto Focaccia...

Top 3 garlic chips recipes from across the web

The most viewed garlic chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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White Pizza

Crispy Garlic Chips

Mortadella & Burrata Pesto Focaccia...

The most viewed garlic chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine