ROASTED GARLIC PIZZA SAUCE RECIPES

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ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE RECIPE | FOOD ...



Roasted Garlic White Pizza with Garlic Sauce Recipe | Food ... image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 large (15-inch) pizza, serving 4 to 6

Number Of Ingredients 24

1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan
Pinch salt
Yellow cornmeal, for sprinkling the baking sheet

Steps:

  • Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
  • In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
  • Place a pizza stone in the oven and preheat to 500 degrees F.
  • Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
  • Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
  • In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
  • Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

ROASTED TOMATO GARLIC PIZZA SAUCE | BETTER HOMES & GARDENS



Roasted Tomato Garlic Pizza Sauce | Better Homes & Gardens image

Pizza night goes gourmet when you dress your crust with homemade pizza sauce! Roasted garlic, fresh basil and oregano, and red wine make this marinara so much better than the storebought variety.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 2 hours 50 minutes

Prep Time 45 minutes

Cook Time 1 hours 0 minutes

Yield 8 half-pints

Number Of Ingredients 11

10 pounds ripe roma tomatoes
1 garlic bulb
Olive oil
1 cup dry red wine
2 tablespoons sugar
4 teaspoons kosher salt
1 cup lightly packed fresh basil leaves, snipped
½ cup lightly packed fresh oregano leaves, snipped
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
½ cup lemon juice

Steps:

  • Preheat oven to 450°F. Line two shallow roasting pans and/or 15x10x1-inch baking pans with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer in the prepared pans. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle bulb with a little oil; cover with foil. Roast tomatoes and garlic on separate oven racks about 30 minutes or until tomato skins are blistered and garlic feels soft; cool.
  • Coarsely chop tomatoes, discarding the loose skins and any excess juice. Remove garlic cloves from paper skins by squeezing the bottom of the bulb. Transfer tomatoes and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Stir in wine, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • Press tomato mixture through a food mill fitted with a coarse disc. (Or working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Press pureed mixture through a sieve.*) Discard seeds and skins.
  • Return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until reduced to about 8 cups. Remove from heat. Stir in lemon juice.
  • Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
  • Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts : Calories 19 calories, CarbohydrateContent 4 g, ProteinContent 1 g, SodiumContent 127 mg, SugarContent 2 g

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