A pizza-based garlic bread with tomato is not an easy thing to get just right. The problem is that it dries out in the oven, or you put too much topping on and it doesn’t cook the base properly. Here’s what I tried the other day:
Roll out the dough and spread a normal amount of your tomato base onto it – depends on the size of the pizza but you’re talking 1 to 2 tablespoons here, it’s good to do it in an outward spiral so you can still see through to the dough. Slap that in the oven til it’s done and bring it out and add a bit more sauce along with the garlic butter – if your sauce is at room temp you’ll be fine – straight out of the oven it will warm up quick enough or you can have it on a bit of heat if you prefer. Simple.
