That's a really pretentious name for our very best favorite pizza. I think I started making this when you were in high school.
For this one I made a crust of 2/3 white and 1/3 spelt flours. I baked 10 garlic cloves in olive oil in a little baking dish for 30 minutes. I soaked some sun-dried tomatoes in boiling water for 15 minutes, then drained them and tossed them with a little of the oil from the garlic.
I brushed the raw pizza crust with the garlic oil, then spread on a thin layer of mixed shredded Italian cheeses. Then I decorated it with the sun-dried tomatoes, the chopped garlic, and 6 ounces crumbled goat cheese, and sprinkled it with chopped fresh basil and parsley. Mmmm.
2 comments:
Hi there. I was referred here by my once-lost-now-found friend Jamie. Apparently he went to school w/Eva (Jamison Ridenhour). I write a pastry blog, and so he thought we should get acquainted. Glad I dropped by--the pizza looks awesome. I like to brush my pizza dough w/truffle oil (when I'm feeling overindulgent) or pesto. The garlic oil sounds wonderful!
Thanks for visiting us, Pastry Chef!
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