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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!
- 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
- 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 (375 degrees) for 45-60 minutes, or until the garlic is easily pierced with a knife tip.
- 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 (you have just made roasted garlic!).
- 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 (to taste), over the prepared crusts.
- Spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).
- 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!
- ***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.
Made this a while back and it is very good - I love the flavor. Next time I will replace the ricotta, egg, fontina, parmesan and basil pesto with some alfredo sauce for simplicity - maybe I will keep the basil pesto in. I used frozen cooked shrimp. I can see how the canned ones would be simpler, too. The only drawback to this pizza was that the final product tended to be a little watery. Maybe because I used reduced fat ricotta or more likely, the moisture in the tomatoes or the zucchini. Well, the flavor was excellent anyway, thanks for posting, Kittencalskitchen.
Outstanding, fantastic pizza! Truly for garlic lovers only! Followed exactly except left off the zucchini (DH doesn't like it) and garnished with sliced avocado. AWESOME! Buying already peeled garlic cloves makes roasting the garlic a snap. Try this, you'll love it.