I adore fresh garlic on pizza, but it can be overwhelming. Try this:
Scotto's Garlic Confit
~1/4 c. extra virgin olive oil
4-5 large cloves of garlic, sliced thinly
Heat over medium heat, and let barely bubble until garlic is soft and slightly browned. This can take about 15 minutes depending on the heat
remove garlic chips onto paper towel lined plate. Use with abandon on pizza. Don't throw out the oil!
One of my favorite pies is a thin NY style with 6-in-1 tomatoes, sparse fresh mozz and lots of this garlic. I also brush the skin with the garlic oil and drizzle a bit of it over the top as well. Simply awesome.
When cooked this way, you can enjoy the intense garlic flavor without the garlic breath after.