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…
Step 01;
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!
Step 02;
To build the pizza, spread the garlic butter over the opened base before drizzling over the vegemite and topping with the grated cheeses.
Step 03;
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.
Ingredients
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)