Step 1: Roast a head of garlic
Step 2: Add roasted garlic to whatever is for dinner
Step 3: Think you are the best cook in the world. You might be.
Am I right?
Hubby and I should never enter the grocery store together when hungry and unsure what we want to make. We’re a tad (?)…or very…indecisive. We found ourselves next to the prepared pizza dough last night, looking at each other and making faces. OK, he pleasantly said, “I would make a pizza. It’s so good on the pizza stone.” My face said, “Pizza without cheese is disappointing and makes me want to scream.”
Marriage, however, is about compromise and creativity.
And sometimes it’s about dairy-free pizza that turns out so good, hubby suggests we open a restaurant when starting his second slice. Clearly, he was under the influence of roasted garlic.
Roasted garlic and exotic mushroom pizza with greens
- Prepared pizza dough – we like multigrain or wheat
- 1 head garlic
- Exotic mushrooms – we used shiitake and nameko
- 1 shallot
- Baby spinach
- Salad dressing – Greek or Italian
- Olive oil
- Salt and pepper, duh
First, roast the garlic
Slice across the top of the head, cutting off just the tip of each clove of garlic. Put the head on some tin foil and start to pull the edges up around it, making a little garlic package. Salt and pepper the top of the head, then pour in olive oil. Just pour a little olive oil if you don’t plan to use it afterwards. If you do want to use the garlic infused olive oil, then go to town pouring it in and be sure to double or triple the tin foil so that the bottom of your oven doesn’t become a mess. I speak from experience. For the pizza, I added extra olive oil to sauté the mushrooms in after. Squeeze the tin foil together above the head and bake it in the oven for 30 minutes at 400 degrees. When it’s done, pour the oil into a container to save, then start squeezing each clove out of its shell.
Second, make the pizza
The man is in charge of shaping the dough at our house. While he did that, I sliced the mushrooms and shallots and sautéed them in the garlic infused olive oil. Add the shallots first, then the mushrooms in order of texture. The smaller mushrooms should be added toward the end so that they don’t overcook.
In lieu of sauce and cheese, mash the roasted garlic with a fork. Spread the garlic mash over the dough, then drizzle with olive oil so that the dough doesn’t dry out. Bake just the dough and garlic for 7 minutes at 450 degrees. If using a pizza stone, be sure it’s hot when the dough goes on it so that it doesn’t stick. Moving the formed dough onto the hot stone is t.r.i.c.k.y., but another beauty of this recipe is that you don’t have heavy topics to negotiate onto the stone without burning your fingers or tearing a hole in the dough.
Spread the mushrooms and shallots onto the dough and return pizza to oven for 5 more minutes.
Last step, toss spinach with dressing and put ON TOP of pizza when serving. We learned this mind blowing technique at The Cellar and do it almost every time we make pizza. For this pizza, we used greek dressing…but Italian is the norm around here.
We ate a leftover thin slice with over easy eggs this morning. Talk about a Sunday treat!