Pizza with roasted garlic puree, fresh mozzarella and pine nuts
Makes 2 pizzas (12 - 16 servings)
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Submitted by:
Preparing:
Baking:
Difficulty:
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unknown
10 min
25 min.
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8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
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2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil
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Pre-heat the oven to 500° F. 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" rounds using a pie pin or
by pounding and stretching the dough.(see the pizza dough recipe
for photos)
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 ten 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.
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