Favorite Recipes of Maverick Swaniel Harrienger

{March 14, 2016}   Roasted Garlic Pizza (Cooking Light: Crave!, 2013, page 61)

Serves 8.

  • 1 whole garlic head
  • 0.5 teaspoon dry yeast
  • 0.33 cup warm water
  • 0.5 cup/2.25 ounces all-putpose flour
  • 0.5 cup/2.375 ounces bread flour
  • 0.5 teaspoon kosher salt
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1 cup/4 ounces shredded part-skim mozzrella cheese
  • 0.25 cup/1 ounce grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped fresh oregano
  • 0.25 crushed red pepper
  1. Preheat the oven to 375 degrees F.
  2. Remove the white papery skin from the garlic head.  Wrap the head in foil.  Bake at 375 degrees F for 45 minutes, then cool for 10 minutes.  Separate cloves.  Squeeze to extract garlic pulp.  Discard skins.
  3. Dissolve yeast in 0.33 cup warm water in a small bowl and let it stand for 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 the yeast mix, stirring with a whisk.  With the food processor on, slowly add yeast mix through food chute; process until the dough forms a ball.  Process for 1 minute.  Turn dough out onto a floured surface; knead lightly 4-5 times.  Place the dough in a large bowl coated with cooking spray, turning to coat the top.  Cover and let the dough rise in a warm place, free from drafts, for 1 hour or until doubled in size.
  4. Increase the oven temperature to 400 degrees F.
  5. Punch the dough down; cover and let it rest for 5 minutes.  Roll dough into a 10″ circle on a floured surface.  Place the on a pizza pan or baking sheet sprinkled with yellow cornmeal.  Spread the roasted garlic evenly over the pizza crust, leaving a 0.5″ border; top with the cheeses, oregano, and pepper.  Bake at 400 degrees F for 12 minutes or until crust is golden.  Cut pizza into 8 wedges.

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