I threw together a pizza using some of Sprouts dough- (it comes in a 10" ball that's perfect for a 12" pizza- last night, and in the morning when I was prepping it I rough chopped up a bunch of garlic and let it mascerate all day in some of our Tibvrtini Olio Extra Virgene di Oliva. When I got home I started with the oil and garlic on the shell, then added the usual stuff and baked it off.
We were both knocked out by the flavor, so into the regular bag of tricks it goes. You have to be a bit more careful when adding the sauce, etc., but the dough picked up the garlic, big time.
It was out of the oven just in time for House, which is one of our favorites. The jury is still out on Fringe...
And then poor Julie the slave and her mascerate it.