Using two cheeses and the simple addition of a spoonful of miso paste will take your garlic bread (and your garlic butter in general) to new heights! Once you’ve had this umami packed garlic bread there’s no looking back.
To make the miso garlic butter combine all the ingredients in a bowl and beat till it’s well combined and there are no streaky bits.
You can chill the butter in the fridge covered for up to a week but ensure it’s well softened before attempting to top a pizza with it.
Ensure Roccbox is heated up to 840f (450c) with a good rolling flame.
Open the dough ball into a pizza base before topping with 3 Tbsp of garlic butter, spreading out like a tomato sauce and topping with the cheeses before pulling onto a floured peel.
Launch into the hot Roccbox and bake for 60-90 seconds. You can add a sprinkling of herbs or toasted sesame seeds to level it up even more!
For The Miso Garlic Butter;
2 Tbsp Miso
140g Unsalted Butter, softened
2 Cloves garlic, grated
Per Garlic Bread;
1 Neapolitan Style Dough Ball
40g Mozzarella Cheese
25g Grated Provolone or other cheese to blend with the mozzarella