Monday, April 20, 2009

Roasted Garlic Pizza Topped with Basil & Fontina

"We're Making Italiano!"

A little Twilight reference to kick things off. Guilty Pleasure!
I tried this pizza for Steve's birthday. Fresh and Easy offers two types of fresh pre-made doughs: white flour and wheat flour dough.

The doughs are actually pretty good and cut down on your prep time; they do still need to be rolled out. For this pizza, I used the wheat flour dough, which I actually prefer over white flour in homemade pizzas.

*Kitchen Tip: Play with your food:
By rolling your own dough, you control the thickness of your pizza crust. I love thick, cheesy pizza but try to stick with a thinner crust for my hips.Be creative, add your own flavor profiles, build on the recipe, and play with cheeses & toppings.


1 Whole Wheat Dough Ball, rolled out
Roasted Garlic Sauce (see below for instructions)
1 to 2 cups Fontina Cheese
1 to 1 & 1/2 cup Fresh Mozzarella, 
cut into large dice (depending on how cheesy you like it)
1 package basil, chiffonade

Visit the following link for instructions on a large dice...again I eyeball it
Roasted Garlic White Pizza Sauce:

1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 heads Roasted Garlic, recipe follows

Roast your garlic first.
You'll Need:
2 heads garlic, upper quarter removed
2 teaspoons olive oil

Roasted Garlic: Preheat the oven to 400 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Place cut side down, on the baking sheet. Bake until the cloves are soft, about 15 minutes. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to release any cloves that you cannot remove individually.

Back to the SAUCE:

In a saucepan, melt butter.

Once melted, add the salt, nutmeg and pepper and heat to simmer. Add flour and stir until smooth, not on too high of heat so as not to burn. Cook for 1 to 2 minutes, stirring.

Gradually add the milk, whisking as you go til smooth.

Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.

Remove from heat and add 1 head of the garlic cloves

Pour the hot mixture into a blender, cover tightly, and process until smooth.

Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Assembling the Pizza:

You will need a baking pan sprayed with pam, Trader Joes spray olive oil, buttered or rubbed with olive oil.

Place the rolled out dough in a baking pan; either pizza pan or other baking pan.

Spread with the completed sauce (recipe as seen above) liberally in the middle of the dough. Leave the edges sauce free, pizza style.

Sprinkle with shredded fontina cheese, basil and mozzerella.

Note: Recipe adapted from

What's my favorite pizza?

Pizza Hut! Gross, I know. Again, guilty pleasure!

What's my favorite pizza when travelling? 

My favorite all time traditional pizza in my travels is Gino's Chicago Deep Dish pizza; the real thing is only to be found in Chicago, or so the "Chicagoans" say.

When staying in Westwood, Los Angeles we usually pickup an Enzo's pizza which is HUGE at a whopping 23" (Picture below taken in Los Angeles at Steve's brother's old condo...that's an Enzo's original)

Until next time...Happy Cooking!!!!


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