Description
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
- Garlic
- Water
- Salt
- Olive Oil
- Ricotta Cheese
- Egg
- Fontina Cheese
- Parmesan Cheese
- Basil Pesto
- Boboli Pizza Crusts
- Sun-dried Tomato
- Tomatoes
- Zucchini
- Small Shrimp
- Mozzarella Cheese
Instructions
- Set oven to 375 degrees
- Leaving the heads whole, peel off as much of the papery skin as possible
- Place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer
- Pour the 1 / 2 cup water in the dish, sprinkle with salt, and drizzle with olive oil
- Cover tightly with foil
- Bake in in a preheated oven for 45-60 minutes, or until the garlic is easily pierced with a knife
- Remove from the oven
- Let sit until cool enough to handle
- Squeeze out the garlic cloves from there skin into a small bowl
- Mash into a paste
- Raise the oven temperature to 400 degrees
- In a medium bowl, mix together the ricotta cheese, egg, fontina, parmesan cheese and pesto until smooth
- Place the boboli crusts on 2 large baking sheets
- Spread a thin layer of the garlic paste, over the prepared crusts
- Spread an even amount of the ricotta mixture over the garlic paste
- Sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese
- Bake for about 15 minutes, or until the cheese is melted
- Cut into wedges, and serve– delicious!