Our friends had us over recently for dinner and served us this brilliant concoction. The roof of my mouth and tongue are still being nursed to full recovery because I couldn't slow myself down while inhaling it! Yum. I made it for lunch today and again, burned my mouth on that hot but succulent cheese! I really, really love this recipe; it's almost better than dessert. Almost.
One major plus is that it's a very flexible and versatile recipe. I don't have exact measurements for it, but you can use a bit more of this or a bit more of that to cater it your taste buds.
Okay, enjoy! I know you will.
Goat Cheese Pizza with
Roasted Garlic and Sun-Dried Tomatoes
1 recipe pizza dough of your choice
Goat cheese, crumbled
Real mozzarella cheese, sliced
Sun-dried tomatoes in oil, drained and sliced
2 heads of garlic
Olive oil
Salt and pepper
Preheat your oven to 400. Set garlic heads on counter top and cut each top of with sharp knife. Place garlic in a sheet of aluminum foil, drizzle with olive oil and wrap up tightly. Cook in oven for 20 minutes or so. Remove from oven, take out of aluminum foil, and allow to cool until you can handle it. Once it's able to be handled (or maybe you have nice calluses on your fingertips!:)), squeeze from bottom of garlic head up towards top and the roasted garlic cloves should come spilling out and onto a cutting board. Run your knife through it and dice into pieces.
Roll out your pizza dough to desired shape. Place on pizza stone or sheet pan, and begin your layering of goat cheese, mozzarella, sun-dried tomatoes, and chopped garlic pieces. Season with salt and pepper, if desired.
Bake in oven until crust is done and cheese is oozy.
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