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Chevre, Sun-Dried Tomato, and Roasted Garlic Pizza
This is but one of the many wonderful recipes in James McNair's slim volume. We normally pair his ideas
for toppings with our basic Pizza Crust.
One variation on this recipe that we have tried and liked very much consists of substituting roasted red
peppers for the tomatoes.
| 10 to 12 cloves garlic |
2 c. shredded mozzarella |
| 2 c. crumbled chevre |
12 sun-dried tomatoes in oil, drained and slivered |
| 1/4 c. fresh parsley, minced |
salt and freshly ground pepper to taste |
| 1/4 c. grated Parmesan cheese |
2-3 T. olive oil |
- While the dough ball comes up to room temperature, roast the unpeeled garlic in a small, heavy, unoiled skillet
for 10 to 15 minutes over medium heat, turning them occasionally. The cloves are roasted when they turn soft
and are covered with dark spots. Remove the garlic from the heat and allow it to cool. Peel and chop
the garlic; then, set it aside.
- When the oven has come up to temp and the crust has been rolled and oiled, spread the mozzarella and chevre
evenly over the crust. Top with the roasted garlic, the tomatoes, and the parsley. Sprinkle with some
salt and pepper. Drizzle lightly with some olive oil.
- Baked at 500o, the pizza should be crisp and ready in 10 to 15 minutes. After you remove the
pizza from the oven, sprinkle it with the Parmesan cheese and serve.
1 12-inch pizza
Source: James McNair, Pizza
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