topping-veg
Garlic
Fresh cloves, sliced or crushed; the marinara baseline.
About
Fresh garlic on pizza takes one of three forms: paper-thin slices laid raw on a marinara before the bake, crushed in a confit oil for a white pie, or fine-grated into the sauce. Skip pre-minced jarred garlic — the texture and flavor are wrong. For white pies, slow-cooked garlic confit (gentle simmer in olive oil for 30 minutes) brings a sweet, mellow flavor without burning at the bake.