Roasted Garlic Seasoned Oil Infused with Cluck & Squeal All Purpose HIMALAYAN Seasoned Salt

Roast the garlic cloves with the skin on at 300–325°F / 150–165°C for 10–12 minutes, until soft and creamy. Squeeze them out of their skins.

Pour the olive oil into a blender, put the lid on and turn it on. Add the roasted garlic, Seasoned Salt and Himalayan salt through the opening in the lid while the blender runs, until everything is fully blended.

Transfer the oil to a squeeze bottle or bowl. Shake or stir well, brush it onto your rolled-out pizza dough with a pastry brush, then add your toppings.

Food safety: keep any leftover oil in the fridge at all times and use it within one week. Homemade garlic-in-oil should never be stored at room temperature.