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Sundried Tomato and Roasted Garlic Pizza




Source of Recipe


Bob Bowersoxs QVC


List of Ingredients




Prepared in: Calphalon 13" Perforated Pizza Pan

Makes 1 large pizza.

12-14 large garlic cloves
1/2 cup plus 3 tablespoons olive oil
1 large ball of pizza dough, or 1 large preformed pie
2 cups shredded mozzarella cheese
2 cups shredded chevre or other goat's cheese
12-18 sundried tomatoes, packed in oil, sliced relatively thin
1/4 cup minced fresh parsley
salt and freshly-ground pepper to taste
1/4 cup freshly-grated Parmesan cheese

Preheat the oven to 300 degrees.

Place the garlic cloves in a small baking dish and sprinkle with the 3 tablespoons of olive oil. Cover and bake until the cloves are tender. Remove, cool and chop. Set aside.

Shape the pizza dough, if using fresh. Brush all over with the olive oil, then top with the mozzarella cheese and chevre. Sprinkle with the garlic, the tomatoes, parsley, salt and pepper. Drizzle evenly with the rest of the olive oil (or for even more taste, drizzle with the olive oil the sundried tomatoes were packed in).

Bake in a preheated 450-500 degree oven until crust is golden brown around the edges, usually about 10 minutes.

Recipe