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Wednesday, April 1, 2015

9 Head Garlic Blast Cheese Pizza With Shrimp

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

  • 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

Recipe

  • 1 set oven to 375 degrees.
  • 2 leaving the heads whole, peel off as much of the papery skin as possible.
  • 3 place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer.
  • 4 pour the 1/2 cup water in the dish, sprinkle with salt, and drizzle with olive oil.
  • 5 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.
  • 6 remove from the oven; let sit until cool enough to handle.
  • 7 squeeze out the garlic cloves from there skin into a small bowl; mash into a paste (you have just made roasted garlic!).
  • 8 raise the oven temperature to 400 degrees.
  • 9 in a medium bowl, mix together the ricotta cheese, egg, fontina, parmesan cheese and pesto until smooth.
  • 10 place the boboli crusts on 2 large baking sheets.
  • 11 spread a thin layer of the garlic paste (to taste), over the prepared crusts.
  • 12 spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).
  • 13 sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese.
  • 14 bake for about 15 minutes, or until the cheese is melted.
  • 15 cut into wedges, and serve-- delicious!
  • 16 ***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.

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