Roasted Garlic Pizza

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 2 Hours, 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 27%
  • Fat: 3.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.7g
  • Carbohydrate: 16.2g
  • Fiber: 0.7g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 2.2mg
  • Calcium: 137mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 4. Preheat oven to 400°.
  5. 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.
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