Vine Ripened Tomato Pizza

  • 8 cloves garlic, unpeeled
  • 1 Tbsp olive oil
  • Pizza dough for two pizzas
  • Pinch of chili flakes
  • 3 1/2 cups Swedish fontina cheese, grated (loosely packed)
  • 20 slices red onions, sliced very thinly
  • 2 medium vine ripened tomatoes, sliced 1/4-inch thick
  • 20 cherry tomatoes
  • 6 ounces buffalo mozzarella, cut into 1/2-inch cubes
  • 2 Tbsp Parmesan cheese, grated very finely
  • 2 Tbsp pine nuts
  • 2 Tbsp chopped basil image placeholder

Pre-heat the oven to 500° F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.

Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.

Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.

Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.

Serve with sour cream.

Servings: 8
Submitted by: Recipe Group Member