• Carly Zimmaro

Bruschetta Pizza {using 4 roasted garlic bulbs}


Pizza is always something I enjoy making because I have so many options and choices of what I can put on it. Or what kind of crust I'm going to use or what type of sauce and how many garlic bulbs I can fit on it :)

And let me be honest...I was totally going for an eggplant type of pzza but when I got to the grocery store I was in complete dissapointment....no eggplant. SO...I had to think fast and I turn around saw beautiful vine ripe tomatoes and DONE! Brushetta came to mind.

So thoughts started flooding in and I wanted to make this my own version, of ingredients I think would pair well with brushetta. Brushetta is tomatoes, olive oil garlic and bread. I went and jacked that up a bit with flavor. Using tart, briney kalamata olives which really paired so lovely. And my adoration for caramelzed onions was a MUST.

And let me tell you...I go in the store for ONE thing.....and it ends up being 8.

But...that's nothing new.

But I just want you to see how many cloves are garlic were on this baby. Yeah it doesn't look like 4 bulbs, but....it so was.

There they are. One of my favorite sights.

Ingredients:

Crust

  • 1 packet of instant dry yeast (2 1/4 tsp)

  • 1 tsp sugar

  • 1 c very warm water

  • 2 Tbs olive oil (I used parsley and garlic infused)

  • 3 - 4 c of bread flour

  • 1 Tbs garlic powder

  • 1 tsp salt

  • 1/2 tsp fresh black pepper

Pizza toppings

  • 1 c pizza sauce (I used Don Pepinos)

  • Good mozzarella (about 1 1/2 c)

  • 4 Bulbs roasted garlic (cut off tops as shown above, cover with olive oil and roast in the oven at 400 degrees for 30 minutes, let cool and squeeze out the cloves)

  • 2 spanish onions + 3 large shallots caramelized (slice and cook in a splash of olive oil over medium heat until soft and browned)

Brushetta

  • 5 vine ripe tomatoes, chopped

  • 2 Tbs Balsamic vinegar

  • 2 Tbs Olive Oil

  • handful of fresh chopped basil

  • 1/4 c kalamata olives - then chopped

  • 4 Tbs really good parmesan cheese, grated or shaved

  • 1/2 tsp salt

  • fresh black pepper to taste

  • 1 tsp garlic powder

Directions:

  1. In a stand mixer combine yeast, sugar and water. Let sit for 10 minutes.

  2. With dough hook attachment, add in the oil, bread flour, garlic powder, salt and pepper.

  3. Start off with 3 c and add more if you need...just until the dough forms a ball, slightly sticky. Coat with a little olive oil and cover, letting rest and rise for 1 hour.

  4. While the dough rises, combine all ingredients for the brushetta and let sit in the fridge until ready to use.

  5. When pdough is ready, preheat oven to 400 degrees with a pizza stone, or baking sheet if you don't have a stone.

  6. When dough is ready, form into a circle, by stretching and pushing.

  7. Top with dollops of pizza sauce and piles of mozzarella.

  8. Then place the roasted garlic cloves around and coat the pizza with a little more olive oil.

  9. Place on the stone or baking sheet and let cook for 15 minutes or so. Until cheese is bubbly and crust is crisp.

  10. Take out of oven and place the caramelized onions in piles on the pizza.

  11. Take out the burshetta and spoon on piles, around the onions.

  12. Sprinkle over a little more olive oil and parmesan if desired.

  13. Slice and enjoy!!