Roasted Garlic Tomato Pizza Recipe

Roasted Garlic Tomato Pizza Recipe photo by Taste of Home

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There's nothing fancy about this appetizing entree. Its naturally good ingredients speak for themselves. The yeast crust provides a tasty base. We especially enjoy it in summer when the tomatoes and basil are fresh from our garden.

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Roasted Garlic Tomato Pizza Recipe

Prep: 1 hour + rising Bake: 20 min.

Yield: 8 Servings

60 20 80

Ingredients

3 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
4-1/2 teaspoons olive oil
TOPPING:
1 large whole garlic bulb
2 to 3 teaspoons olive oil, divided
3 plum tomatoes, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounce) shredded mozzarella cheese
3 tablespoons julienned fresh basil

Directions

In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast, sugar and salt. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice.
Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle.
Transfer to a greased 14-in. pizza pan. Build up edges slightly; prick dough thoroughly with a fork. brush dough with the remaining oil. Layer with tomatoes, roasted garlic, salt, pepper and mozzarella cheese.
Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 310 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 524 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Roasted Garlic Tomato Pizza in Country Woman March/April 2003, p33