I’m a firm believer that garlic makes everything taste better. Roasting garlic brings the flavors to the next level. Not only does the garlic turn into a sweet, nutty paste when roasted; it also makes the house smell heavenly. Roast garlic and add it to sauces, salad dressings, pasta dishes, or spread it on a freshly baked slice of gluten-free bread. Your taste buds will thank you. Just like they will thank you when you try this pizza recipe. Cheese + fresh herbs + tangy tomato sauce + roasted garlic = heavenly combination.
I hope you all are enjoying The Gluten-Free Pizza Fest so far. Remember, anyone can participate. Just send me the link to your pizza fest blog post, and I will add it to my summary blog post on February 21st.
If you live in Austin and are interested in coming to the Gluten-Free Pizza Party, shoot me an email: email@example.com.
Roasted Garlic and Three Cheese Pizza
Makes 2 pizzas
- 2 pizza crusts
- 1 head of garlic, sliced in half (skins can be kept on)
- extra virgin olive oil, for drizzling
- 1/4 teaspoon salt
- 1/4 cup tomato sauce
- fresh mozzarella slices, spread in even layer over whole pizza
- 1/2 cup Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 1/2 tablespoon fresh thyme
Pre-heat oven to 400. Place sliced head of garlic on a piece of foil. Sprinkle with salt and drizzle olive oil over top. Enclose the garlic head with foil and place on cookie sheet. Roast at 400 degrees for 45 minutes to 1 hour. Let cool. Remove garlic from foil and squeeze out roasted garlic. Press with knife to form a paste. Spread on pizza crust. Spread tomato sauce on top of roasted garlic. Top with cheese and fresh thyme. Place back on cookie sheet or pizza pan, and bake for 10 minutes or until outsides of crust are golden brown and cheese is melted.
This recipe is linked to Slightly Indulgent Tuesdays.
This is the third recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.