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with roasted garlic puree, fresh mozzarella and pine nuts Chefs Anne and David Gingrass Makes two 10" pizzas Ingredients 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 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 Preparation 1. 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. 2. 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) 3. 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. 4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. 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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