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Category: Pizza
Prep Time: Cook Time: Total Time:
8 cloves garlic, unpeeled
1 tbsp olive oil
2 pieces pizza dough
Pinch chili flakes
3-1/2 cups Fontina cheese, grated (loosely packed)
20 slices red onions, sliced very thinly
2 medium tomatoes, sliced 1/4 inch thick
20 cherry tomatoes
1 each Buffalo mozzarella, about 6 oz, cubed 1/2 inch
2 tbsp Parmesan cheese, grated very finely
2 tbsp pine nuts
2 tbsp chopped basil
Preheat the oven to 500. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.
Roll the doughs into roughly 10 inch rounds using a pie pin or by lbing and stretching the dough. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese.
Next distribute the sliced tomatoes followed by the onion rings. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. Bake for 10 minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.
Uncooked Tomato Sauce
(You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there.)
6 medium to large tomatoes, cut into large chunks
1 small garlic clove, minced
1 tbsp minced shallot
1/2 medium onion, chopped
3 tbsp coarsely chopped fresh basil
3 to 4 tbsp balsamic vinegar
6 to 8 tbsp olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups
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PIZZA WITH ROASTED GARLIC PUREE, FRESH MOZZARELLA AND PINE NUTS
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Category: Pizza
Prep Time: Cook Time: Total Time:
8 cloves garlic, unpeeled
1 tbsp olive oil
2 pieces pizza dough
Pinch chili flakes
3-1/2 cups Fontina cheese, grated (loosely packed)
20 slices red onions, sliced very thinly
2 medium tomatoes, sliced 1/4 inch thick
20 cherry tomatoes
1 each Buffalo mozzarella, about 6 oz, cubed 1/2 inch
2 tbsp Parmesan cheese, grated very finely
2 tbsp pine nuts
2 tbsp chopped basil
Preheat the oven to 500. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.
Roll the doughs into roughly 10 inch rounds using a pie pin or by lbing and stretching the dough. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese.
Next distribute the sliced tomatoes followed by the onion rings. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. Bake for 10 minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.
Uncooked Tomato Sauce
(You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there.)
6 medium to large tomatoes, cut into large chunks
1 small garlic clove, minced
1 tbsp minced shallot
1/2 medium onion, chopped
3 tbsp coarsely chopped fresh basil
3 to 4 tbsp balsamic vinegar
6 to 8 tbsp olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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