Hugh, Frank and June made this Roasted Garlic, Mushroom and Roasted Red Pepper Pizza. We took a short cut using jarred roasted red peppers instead of roasting the peppers ourselves. However, we still have to roast the garlic. This require a bit of time management as the garlic takes 30 minutes to roast and you need to let it cool down before you can squeeze them out from the husks.
The Roasted Garlic and Roasted Red Pepper add sweetness to this pizza. However, I find that the rosemary is a bit overpowering.
Ingredients
- a pizza dough
- 1/2 cup pizza sauce
- 2 heads of garlic
- 1 cup grated Mozzarella cheese
- 2 cups sliced mushrooms
- 3/4 cup sliced jarred roasted red peppers
- 1 teaspoon dried rosemary
- 1/4 cup parmesan cheese
Instructions
 Slice the tops off 2 heads of garlic and place on a sheet of foil. Drizzle 1 teaspoon of olive oil over the garlic and wrap the tightly. Place in a preheated 400F oven for 30 minutes. |
 When cool enough to handle, squeeze each clove to release the garlic pulp. |
 Lightly press the garlic pulp with a fork. |
 Spread pizza dough with pizza sauce, top with roasted garlic, sliced mushrooms and sliced jarred roasted red peppers.Rub the dried rosemary with your hands to release the flavour while drizzling over the pizza. |
 Lastly, top the pizza with mozzarella and pParmesancheese. Bake the pizza in a 450F preheated oven for 15 to 20 minutes or until the edges turn brown and the cheese melted.
Hugh, Frank and June, thank you for making this Roasted Garlic, Mushroom and Roasted Red Pepper Pizza. |