Food Network: Pizzetta with Roasted Garlic Bulbs and Cambozola

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pizzetta with Roasted Garlic Bulbs and Cambozola
Recipe courtesy Michael Chiarello

Ingredients
6 (4-ounce) purchased pizza dough balls
1/2 cup olive oil
3 tablespoons chopped fresh rosemary leaves
2 tablespoons minced garlic
1 cup grated Parmesan
1 large wedge Cambozola (about 6 ounces), cut into 5 pieces
Roasted Garlic, recipe follows

Instructions
Place a pizza stone in the oven and preheat oven to
450 degrees F.

Press the dough out with your thumbs, and then place on a floured surface. Roll
out dough to about 10-inch rounds.

In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive
oil mixture on the pizzetta and sprinkle with some of the Parmesan.

Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15
minutes.

Remove from oven and cut into pieces. Serve with a piece of Cambozola and few
cloves roasted garlic in the middle.

Repeat with remaining pizzettas.

Roasted Garlic:
1 bulb garlic
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil

Preheat oven to 400 degrees F.

Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap
the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten
the wrap around the bulb, leaving the top slightly loose to allow heat into the
bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted
cloves begin to peak out of the head.

Yield: 1 bulb