GARLIC

Last night, we had pasta from The Noodle Guy. It was a beautiful gluten-free spaghetti with sautéed mushrooms, parmesan cheese and garlic. Lots of garlic. This pizza was inspired by that pasta!

In order to maximize the garlic content, I let some sit for about 15 minutes in the olive oil I used in the dough prior to mixing it in. Instead of a sauce, I used garlic-steeped olive oil. And then there were sautéed mushrooms, bacon, black olives, leeks and parmesan & mozzarella cheese. 

Here it is before going into the oven (and before the mozza) :

And here it is in all its cooked glory : 

Verdict :