Roasted Garlic Margherita Balsamic Pizza

by Kelli H. on June 6, 2013

The picture above is probably one of my favorite homemade meals. 
Picking a favorite homemade meal, or any meal for that matter is hard. 
But, does it really get much better than homemade pizza, salad, & beer? 
It’s hard for me to choose something else. 
Sadly, this was the first homemade pizza I’ve made ALL.YEAR.LONG!
What is wrong with me?! Oh yeah, David & I are trying to be healthy, and pizza didn’t fit in there that well. Finally I decided to give in and make us one of our favorite meals. We definitely deserved homemade pizza after almost 6 months of missing out.
The best part of this pizza (besides the bread and cheese, of course) would be the roasted garlic. Two  whole bulbs of garlic are roasted and then peeled and placed all around the pizza dough. It’s heavenly. I’m not sure if there is a better smell then roasted garlic. I even eat the stuff plain. Seriously, it’s impossible not to grab one of those cloves and eat it right out of the oven. Well, it’s impossible for me anyway. I suppose if you’re not a fan of roasted garlic it wouldn’t be hard. Then again, if you don’t like roasted garlic, what’s wrong with you!?

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.

{ 3 comments… read them below or add one }

David Wells June 6, 2013 at 4:08 pm

Alright this just looks freaking AMAZING! Oh, wait, I had this? Yeah, it was ridiculously good! Especially with beer. mmm.


Natalie June 18, 2013 at 1:18 am

been meaning to comment on this forever–it sounds amazing!


sonia the mexigarian June 20, 2013 at 10:40 pm

even without the fresh basil the pizza sounds amaaaaaazing. I have never made fresh roasted garlic before, but I sure do love it when I eat it at restaurants. totally need to make this.


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