Garlic Herb Pizza Recipe
Delicious roasted garlic paired with our own blend of organic Herbs de Provence make this quick and easy pizza taste like a gourmet meal. Make for dinner or serve for lunch and pair with a fresh Mesclun salad. Making your own pizza is not only easy, but healthy and less expensive than ordering a 'pizza to go' or baking a frozen one.
10 oz Pizza dough (makes 2 medium or 1 large pizza) - Quick Thin Crust Pizza Dough Recipe or Classic Pizza Dough Recipe
3 tsp extra-virgin olive oil
1 head garlic to roast
6 oz organic tomato paste
2 teaspoons organic Herbs de Provence blend
2 cups chopped baby spinach leaves
1/4 red onion, sliced in very thin strips
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
Pepperoni
Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil. Bake at 350°F for 50 minutes or until garlic smells sweet and is soft in the center. When cooled slightly, squeeze roasted garlic out of the skins., set aside.
Preheat oven to 475 degrees. If using a pizza stone, heat stone at the same time. Place pizza dough on work surface, dusting with fine cornmeal is needed to prevent sticking and shape to the desired shape and thickness, set aside. Blend roasted garlic with tomato paste and 1 teaspoon of olive oil until a spreadable paste forms. Spread evenly on dough and sprinkle with Herbs de Provence. Layer spinach, pepperoni, red onion and cheeses. Place on a lightly oiled baking sheet or on a heated pizza stone and bake 10 minutes or until crust is lightly brown and toppings are melted.
To cook pizza using George Foreman's Grill:
Heat grill to highest setting for 7-10 minutes. Cut dough in half; shape into two 10-inch round pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with 1 teaspoon olive oil. Spread with roasted garlic-tomato spread, sprinkle with Herbs de Provence, layer spinach, pepperoni, red onion and cheeses. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through.
