It started as a simple solo pizza night. I was home by myself, planning to make a classic Neapolitan marinara—a simple, satisfying pizza that never fails. I had my authentic AVPN pizza dough ready to go. But as I stood in the kitchen deciding on the toppings for the evening, I remembered a gift my wife, Heather, had recently bought me: a beautiful package of organic black garlic.
Suddenly this was going to be a pivot!
Opening the package revealed something fascinating. Instead of a normal bulb, each was a single, giant, sticky clove.
The aroma was sweet and mild, reminiscent of roasted garlic but with a complex sweetness like molasses or balsamic. I knew right away that this much sweetness would need a counterbalance. Rummaging through the pantry, I found the perfect partner: a striking black volcanic sea salt we brought back from a trip to Hawaii.
Suddenly, a simple marinara had turned into a full-blown culinary experiment. The mission: to balance these two unique, powerful ingredients on the delicate canvas of a classic Neapolitan pizza.
The Stars of the Show: A Closer Look at the Toppings
This pizza is all about the interplay between two unique ingredients. Let’s break them down.
The Star: Polar Organic Black Garlic
This isn’t your typical garlic. Black garlic is made through a slow, controlled heating and aging process that transforms sharp, pungent cloves into something entirely new. The Polar brand black garlic I used was particularly interesting.
- Flavor: It’s surprisingly mild and sweet, with the primary flavor of a perfectly roasted garlic clove. But behind that are complex notes of balsamic (without the vinegar tang) and tamarind.
- Texture: It’s soft, sticky (like molasses!), and easy to work with. Before cooking, it’s a bit squishy, but as we’ll see, the high heat of the pizza oven transforms it beautifully.
- Structure: The bulb is a “single head,” meaning it doesn’t separate into smaller cloves. You just peel the outer skin to reveal one giant, tender piece.
The Support: Paradise Volcanic Sea Salt
To balance the garlic’s sweetness, I needed a salt that could do more than just be salty. This Paradise brand volcanic sea salt from Hawaii was perfect.
- Composition: It’s made from Hawaiian sea salt blended with activated cacao, cacao beans, and a hint of black pepper.
- Taste: While the cacao and pepper are very subtle, they add a faint earthy depth. Primarily, it provides a clean, sharp saltiness.
- Appearance: Let’s be honest—I chose it for the dramatic black color. The dark crystals create a stunning visual contrast on the finished pizza.
The Verdict: A Sweet-Forward, Visually Stunning Pizza
After a quick 90-second bake in the Solo Stove Pizza oven at over 800°F, the results were in. The crust had gorgeous leopard spotting, the cheese was beautifully melted, and the aroma was incredible.
The flavor was beautifully balanced and definitely “sweet-forward.” The sweetness from both the Mutti tomatoes and the black garlic was the first thing I noticed, but it wasn’t overpowering. The volcanic salt and creamy mozzarella provided the perfect savory counterpoint, creating a really satisfying and complex bite. While it’s not our over-the-top umami-bomb pizza, it’s a sophisticated and visually impressive pie that is sure to wow anyone you serve it to.
Plus, you can feel good about eating it. Black garlic is packed with health benefits, and when you use a naturally long-fermented dough, it’s easy to digest and free of preservatives.
What Else Can I Try?
Well, I don’t know about you, but I’ll soon by trying black garlic in a couple of other applications. I think converting our garlic pizza bianca (basically garlic cheesy bread pizza) into a black garlic pizza recipe has to be next!
And of course, when I started on this, I was going to make a pizza marinara, so I’m sure I’ll be making a black garlic marinara pizza very soon too!
Tips for Recreating this in Your Kitchen
Can I Make This in a Home Oven?
Absolutely. While you won’t get the same dramatic leopard spotting as you would at 800°F, you can still make a delicious version. Preheat your pizza stone or steel for an hour at your oven’s highest setting (ideally 550°F / 285°C) and bake until the crust is golden and the cheese is bubbly. For lower-temperature home ovens, you might also consider using our Easy Peasy dough recipe for a great outcome.
Wine Pairing for Black Garlic Pizza
I enjoyed this pizza on its own, but the sweet-forward flavor profile got me thinking about pairings. A classic Italian Chianti could work, but you might need a red wine with enough fruit and acidity to complement the sweetness without clashing. If you experiment with pairings, I’d love to hear what you come up with!
Final Thoughts on our Black Garlic & Black Salt Pizza Recipe
What started as a spontaneous solo pizza night turned into a really great addition to our list of unique ingredients. This Black Garlic and Volcanic Salt pizza is a perfect example of how a couple of special items from the pantry can transform a classic into something new and exciting. It’s a conversation starter, a feast for the eyes, and most importantly, an absolutely satisfying slice.
Black Garlic & Volcanic Black Salt Neapolitan Pizza
Equipment
- 1 Pizzza oven Optional
- 1 Pizza Peel
- 1 Pizza stone or pizza steel If you are cooking in a home oven.
Ingredients
- 9 ounces pizza dough (AVPN style Neapolitan)
- 3 ounces Passata Mutti Sal Campo
- 2 bulbs black garlic Polar brand organic – cut into pinky-fingertip sized pieces
- ½ tsp volcanic soil sea salt Paradise brand
- ¼ cup mozzarella pearls
Instructions
- Preheat your outdoor pizza oven (like our Solo Stove Pi) until the stone temperature reaches at least 800°F (425°C).
- While the oven is preheating, prepare your ingredients including peeling and cutting the garlic into finger-tip sized pieces.
- When the oven is nearly ready, on a lightly floured surface, stretch your Neapolitan dough ball to your desired size, typically 10-12 inches, leaving a puffy edge (cornicione).
- Transfer your dough a floured pizza peel.
- Spoon the passata into the center and spread evenly, leaving a small border around the edge.
- Strategically distribute the pieces of black garlic across the sauce.
- Place one mozzarella pearl next to or on top of each piece of garlic to ensure a balanced bite.
- Sprinkle the volcanic sea salt evenly over the entire pizza to taste.
- Give the peel a shake to ensure the dough isn't stuck and then launch the pizza into the preheated oven.
- Bake for approximately 90 seconds, rotating the pizza every 20-30 seconds for an even cook and beautiful leopard spotting on the crust.
- Remove the pizza from the oven, let it rest for two minutes, then slice and serve immediately.
Notes
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.