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Vegemite, Garlic Butter & Cheese Pizza

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Vegemite and Marmite can be pretty polarising flavours but this combinations has won over a few haters in our office as the butter and cheese take away some of the harshness of the spread but without diluting it too much for the true vegemite aficionados…

1

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!

2

To build the pizza spread the garlic butter over the opened base before drizzling over the vegemite and topping with the grated cheeses.

3

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.

Serves
1-2
Oven Temp.
480°C
Ingredients
For the garlic butter;
  • 7oz Unsalted Butter, softened
  • 6-8 Garlic Cloves
  • 2 Tbsp Chopped Parsley
  • Squeeze of lemon juice
For each pizza;
  • 1 x 8oz 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)
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