Friday, August 20, 2010

Pizza with Garlic Paste & Pine Nuts

Pizza with roasted garlic puree, fresh mozzarella and pine nuts
  • 8 cloves Garlic, unpeeled
  • 1 Tbl. Cento Olive Oil
  • 2 pc. Doris' Fresh Pizza dough 
  • pinch Chili flakes
  • 3-1/2 cups Swedish fontina cheese, grated (loosely packed)
  • 20 slices Red onions, sliced very thinly
  • 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
  1. Pre-heat the oven to 500 F. and place a baking stone or tile in to
    heat.
  2. Heat a small saute pan over medium heat and add the olive oil
    and the unpeeled garlic cloves.
  3. Saute, stirring regularly, until the garlic skin begins to caramelize.
  4. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool.
  5. When cool, remove the roasted garlic from the skins and place into a small
    bowl.
  6. Mix thoroughly with a spoon to make a paste.
  7. Roll the doughs into roughly 10" rounds using a pie pin or by
    pounding and stretching the dough.
  8. Sprinkle a light cutting board or pizza peel with cornmeal or
    semolina and lay the doughs down on it.
  9. 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.
  10. Next distribute the sliced tomatoes followed by the onion
    rings.
  11. Arrange the cherry tomatoes evenly over the cheese and onions and
    sprinkle the fresh mozzarella and Parmesan cheese over the top.
  12. Bake for ten minutes or until the edge of the crust becomes
    golden brown and the cheese bubbles in the center.
  13. 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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