9 Head Garlic Blast Cheese Pizza With Shrimp |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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For serious garlic pizza lovers only, this is one of the most amazing pizzas I have ver come across. A bottle of Chianto Ruffino wine is a must with this awesome pizza! Ingredients:
9 heads garlic, leave whole |
1/2 cup water |
1/4 teaspoon salt, to taste |
1/4 cup olive oil |
1 1/2 cups ricotta cheese |
1 large egg |
1/2 cup fontina cheese, grated |
3 tablespoons grated parmesan cheese (can use more or less) |
3 ounces prepared basil pesto |
2 large prepared boboli pizza crusts, 12 or 14 inch (my boboli pizza crust boboli pizza crust works great) |
1/4-1/2 cup sun-dried tomato, drained and diced |
1 (28 ounce) can tomatoes, drained and diced |
3/4 cup sliced zucchini |
1 cup small shrimp, peeled (can use small canned shrimp, drained very well) |
2 -3 cups grated mozzarella cheese |
Directions:
1. Set oven to 375 degrees.
2. Leaving the heads whole, peel off as much of the papery skin as possible.
3. Place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer.
4. Pour the 1/2 cup water in the dish, sprinkle with salt, and drizzle with olive oil.
5. Cover tightly with foil; bake in in a preheated oven (375 degrees) for 45-60 minutes, or until the garlic is easily pierced with a knife tip.
6. Remove from the oven; let sit until cool enough to handle.
7. Squeeze out the garlic cloves from there skin into a small bowl; mash into a paste (you have just made roasted garlic!).
8. Raise the oven temperature to 400 degrees.
9. In a medium bowl, mix together the ricotta cheese, egg, fontina, Parmesan cheese and pesto until smooth.
10. Place the boboli crusts on 2 large baking sheets.
11. Spread a thin layer of the garlic paste (to taste), over the prepared crusts.
12. Spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).
13. Sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese.
14. Bake for about 15 minutes, or until the cheese is melted.
15. Cut into wedges, and serve- DELICIOUS!
16. ***NOTE***fresh plum tomatoes (sliced paper thin) may be used instead of canned, also of you are using canned tomatoes, make sure to drain very well.
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