Roasted Garlic Pizza

Roasted Garlic Pizza Recipe
Oxmoor House
Roast the garlic a day ahead; cool, extract the pulp, and refrigerate until you're ready to assemble the pizza. A slice of this pizza makes a tasty hors d'oeuvre, or serve two slices with a tossed salad for supper.

Yield:

8 servings (serving size: 1 wedge)
Total time: 2 Hours, 17 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 2 Hours, 17 Minutes

Nutritional Information

Calories 127
Caloriesfromfat 27 %
Fat 3.9 g
Satfat 2 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 6.7 g
Carbohydrate 16.2 g
Fiber 0.7 g
Cholesterol 10 mg
Iron 1 mg
Sodium 2.2 mg
Calcium 137 mg

Ingredients

1 whole garlic head
1/2 teaspoon active dry yeast
1/3 cup warm water (100° to 110°)
2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces bread flour (about 1/2 cup)
1/2 teaspoon kosher salt
1 teaspoon olive oil
Cooking spray
1 tablespoon cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon crushed red pepper

Preparation

1. Preheat oven to 375°.

2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. Dissolve yeast in 1/3 cup warm water in a small bowl, and let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and salt in a food processor; pulse 2 times or until blended. Add oil to yeast mixture, stirring with a whisk. With processor on, slowly add yeast mixture through food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

4. Preheat oven to 400°.

5. Punch dough down; cover and let rest 5 minutes. Roll dough into a 10-inch circle on a floured surface. Place dough on pizza pan or baking sheet sprinkled with cornmeal. Spread roasted garlic evenly over pizza, leaving a 1/2-inch border; top with cheeses, oregano, and pepper. Bake at 400° for 12 minutes or until crust is golden brown. Cut into 8 wedges.

Jeanne Thiel Kelley,

Cooking Light

November 2008
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