Roasted Garlic Seasoned Oil Infused with Cluck & Squeal All Purpose HIMALAYAN Seasoned Salt
Cluck & Squeal's roasted garlic oil recipe infused with All Purpose Himalayan Seasoned Salt offers a balanced flavour that complements various pizza combinations without being overly salty after baking. This is especially useful as many cheeses and other ingredients can be high in salt.
Recipe by Marc Cardinali. From Cluck & Squeal.
Prep: 5 min
Cook: 12 min
Serves: About ½ cup
Method: Oven & blender
Ingredients
- ½ cup extra virgin olive oil
- 4 average cloves garlic (about 2 tbsp), roasted until soft
- 1 tsp Cluck & Squeal Seasoned Salt
- ¼ tsp Himalayan salt
Directions
1. Roast the Garlic
Roast the garlic cloves with the skin on at 300–325°F / 150–165°C for 10–12 minutes, until soft and creamy. Squeeze them out of their skins.
2. Blend
Pour the olive oil into a blender, put the lid on and turn it on. Add the roasted garlic, Seasoned Salt and Himalayan salt through the opening in the lid while the blender runs, until everything is fully blended.
3. Brush & Top
Transfer the oil to a squeeze bottle or bowl. Shake or stir well, brush it onto your rolled-out pizza dough with a pastry brush, then add your toppings.
Food safety: keep any leftover oil in the fridge at all times and use it within one week. Homemade garlic-in-oil should never be stored at room temperature.
Tips & variations
Finish with salt. Right after baking, sprinkle on your favourite finishing salt, fine or flaked.
Store it safely. Keep leftovers in the fridge at all times and use them within one week.
More recipe notes
A balanced base for white pizza and focaccia.
This roasted garlic oil, infused with Cluck & Squeal Seasoned Salt, adds balanced flavour to all kinds of pizza without being overly salty after baking. That's especially handy when cheeses and toppings bring salt of their own.
Use it as a base for white pizza or focaccia, with fresh rosemary, oregano or extra garlic.
