Vegemite and Marmite can be pretty polarising flavours but this combination has won over a few haters in our office.
The butter and cheese takeaway some of the freshness of the spread but without diluting it too much for the true vegemite aficionados…
Combine all the garlic butter ingredients in a bowl and mix well to combine. The butter can be refrigerated until required but you’ll want to ensure it is softened well before attempting to spread it on a pizza base!
To build the pizza, spread the garlic butter over the opened base before drizzling over the vegemite and topping with the grated cheeses.
Ensure Roccbox is preheated and running at around 480°C/900°F with the burner set to high flame. Launch your pizza into the oven and bake for 90 seconds before slicing and serving.
For the garlic butter;
200g Unsalted Butter, softened
6-8 Garlic Cloves
2 Tbsp Chopped Parsley
Squeeze of lemon juice
For each pizza;
1 x 230g Neapolitan Dough Ball
3 Tsp Garlic Butter
1 Tbsp Vegemite or Marmite
2 Tbsp Mixed Cheese, shredded (We used a sharp cheddar and a smoked cheese but play around here and see what you like)