Garlic Pizza Bread

Combine the flour with cold water and the yeast in a medium bowl. Cover and set aside at room temperature for 8-10 hours.

To make the confit garlic, heat the oven to 140°C. Peel the garlic cloves and place in a small ovenproof dish or pan. Cover with enough oil to submerge them all. Cover with a lid or foil and slide into the oven for an hour, until the garlic is golden and soft. Set aside to cool.

When ready to start making pizzas, return to the dough. Mix the remaining flour with the salt in a bowl, then tip into the dough and bring together, add a few tablespoons of water if needed. Knead until smooth.

Cut the dough into four. Roll and shape into four balls, then set aside on a baking tray. Drizzle with a little olive oil, then cover loosely with cling film and set aside for half an hour. Tip the ricotta or cream cheese into a bowl, finely grate in half the Parmesan and season well.

When ready to cook, turn the oven up to 220°C. Flour your kitchen surface, then take one of the balls of dough and use your hands to press and stretch the ball into an approx. 25cm disk. Try to stretch and press out from the middle in order to create a crust around the edge. Lightly flour a large baking sheet and move the dough onto it.

Spoon a couple of tablespoons of the ricotta mix over the dough, leaving a gap around the edges for the crust, top with a handful of the grated mozzarella and finish by grating the Parmesan over the top. Slide into the oven and bake for 10-12 mins.

Spoon over the confit garlic cloves, a little of the oil from the confit garlic and finish with a scattering of parsley.