Who doesn’t love pizza?
I was planning to make this, but I didn’t have any zucchini.
Jennifer has been raving about it, but the Farmer’s Market didn’t show up outside of work today.
I’m not sure what that is about.
I can usually count on them to be there every Tuesday and Friday.
So I had to come up with a Plan B.
Since I had already taken the pizza dough out of the freezer.
It became a “what in the world do I have that I can put on a pizza” situation.
I have garlic.
Good start, Grasshopper.
I could roast it.
That would be good.
And caramelize some onions.
And Kalamata olives.
I had already planned for the mozzarella.
That was convenient.
I definitely recommend not skimping on mozz. Pay the extra 6 bucks. It’s totally worth it.
And the magical moment was when I remembered I had some goat cheese!
Have you had this?
Fig Balsamic Glaze?!?! OMG! This stuff is outrageous!
Jennifer gave me this.
I now cannot live without it.
Try it on some pizza.
And the pizza turned out perfect.
Well, except for when I smoked up the kitchen.
Apparently some olive oil leaked when I was roasting the garlic.
It smoked up the entire house.
Fire Department style.
Chris was annoyed.
He said that I need to tell you that I did this.
And that I’m not allowed to use the oven again until I clean it.
I offered him some fig glaze.
In his face.
Roasted Garlic, Caramelized Onion, Kalamata Olive and Goat Cheese Pizza
Pizza Dough — I used fresh grocery dough
2 whole garlic bulbs
7 tablespoons olive oil, divided
2 onions, haved and sliced
2 tablespoons butter
2 tablespoons sugar
3 tablespoons pitted kalamata olives, chopped
6 oz fresh mozzarella, sliced
4 – 6 oz goat cheese
For the garlic
Preheat oven to 350 F. Slice off top 1/4 of garlic bulbs. Lay on foil and pour 4 tablespoons of the olive oil over top of garlic. Wrap tightly (see above for what happens when you do not). Roast in oven for 35-40 minutes, until soft. Cool slightly so that they are not too hot to handle. Reserve olive oil.
For the onions
Heat olive oil and butter in a skillet on medium heat. Add sliced onions and sugar. Cover and cook for about 7 minutes. Uncover and cook for an additional 6-8 minutes until brown and slightly caramelized. Remove from heat and set aside.
For the pizza
Increase oven to 400 F
Stretch pizza dough over a round pizza stone. Brush dough with the reserved olive oil from the roasted garlic.
Squeeze roasted garlic into a bowl. Smash it with a fork and spread it over the pizza dough. Add onions and olives. Cover with mozzarella and crumble goat cheese over the top.
Bake for 20-22 minutes.
Note: next time I would increase the oven temperature to 450 and bake for less time for a crispier crust.