Food Network: Pizzetta with Roasted Garlic Bulbs and Cambozola

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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