For the garlic oil
20 g garlic, germ removed, microplaned
100 g evo
Mix right before service. Discard after service.
1 ea dough portion
60 g fontina, grated
25 g mozzarella, grated and pressed
6 pc basil leaves
½ c grated goldbar squash/zucchini
16 pc cherry tomato ½’s
8 pc chorizo, sliced very thin
2 Tb garlic oil
Salt/sea salt/chili flakes/lemon zest/lemon wedge
Stretch dough and apply toppings in order listed being sure to cover crust with garnish.
Cook pie, cut, then finish with sea salt, chili flakes, lemon zest and a lemon wedge.