Only thing I was missing from my own recipe was the freaking basil! I put some dried basil on top, but do everyone a favor and don’t forget to buy the basil for your pizza! I thought I had it in the fridge, but when I went to grab it, it was all black and dead. Such a sad day for basil…Anyway, I’m pretty sure you can’t mess up pizza too bad, so try this one out! It’s quite delicious!
Roasted Garlic Margherita Balsamic Pizza
1 pizza dough
2 whole bulbs garlic, tops chopped off
1/2 cup balsamic vinegar
2 roma tomatoes, sliced
1 cup loosely packed fresh basil
6-8 oz mozzarella, shredded
1. Preheat oven to 300 degrees. Place each garlic bulb in a small piece of tin foil. Drizzle olive oil over top and seel foil. Roast garlic in oven for about 45 minutes. Remove garlic from tin foil, and remove the garlic cloves from the skins. Place in a small bowl.
2. Preheat oven and pizza stone (if using) to 500 degrees.
3. Place balsamic vinegar in a small pan over medium heat. Reduce vinegar until there’s only about half left. This should only take a few minutes. Make sure to do it right before you’re going to prepare your pizza.
4. Roll pizza dough out over a pizza stone or baking sheet. Glaze the dough with your balsamic reduction sauce. Lay out the sliced tomatoes, basil, and roasted garlic. Cover with mozzarella cheese. Bake for 12-15 minutes depending on your oven. Remove from oven, slice, and serve.