Ingredients

(Makes 1 pizza bread)

1 proved pizza dough ball ( recipe here)

1 Tbsp flour

1 Tbsp polenta

4 cloves garlic, minced

3 Tbsp olive oil plus more to serve

A good pinch of flakey sea salt

Freshly cracked pepper

2 Tbsp Italian parsley, roughly chopped

Make It

Place pizza stone/baking tray in oven and preheat to 250°c or as hot as it will go.

Mince garlic and combine in a small bowl with olive oil. Roughly chop parsley and set aside for serving.

Mix flour and polenta together on a clean bench (alternatively just use flour) and place proved dough ball in the middle. Use tips of fingers to to press the dough out in a clockwise motion, until you get a 1cm thick circle. Using the flat fingers push/stretch the dough out until its so thin that you can almost see through the dough. Transfer to a piece of baking paper to make it easier to move the pizza to the oven.

Use a pastry brush to spread over the garlic olive oil mixture (or use a spoon) evenly. Sprinkle over salt and pepper.

Bake It

Transfer to baking stone/tray in oven, carefully slide paper away and bake for about 10 minutes, until cooked through. Switch oven to high grill, remove pizza from oven and drizzle with a little more olive oil. Return to oven and grill for 1-2 minutes, until golden and blistery. Watch while grilling to ensure it doesn’t burn.

Remove from oven and transfer to a chopping board. Cut into wedges, sprinkle oven parsley and drizzle with more olive oil.

Eat It!