Is went absolutely brillliantly thanks in no small part to this forum, and in particular tooquicktostop.
I used the pizza base idea and brushed it with olive oil infused with oregano and garlic. I baked the base for a short time in a hot oven until it was almost there, then brushed over the rest of the ingredients and put back in until the bread began to turn brown. I then let it settle for around 5 mins so the oil sank into the bread. It went down extremely well, and I'll be doing it again! The bread even tasted good when it was cold, which IMO is the measure of good garlic bread (or so I decided last night).
It complimented the tomato and chorizo sauce in the pasta very nicely (that had a little bit of garlic) so all went according to plan. And no, I don't even have garlic breath today. Very pleased