Tuesday, December 11, 2012

Roasted Garlic, Proscuitto & Boccocini Pizza

Probably should have taken a better photo!
Most pizza these days are ultra-cheesy and far too greasy. They have stuffed crusts, toppings an inch thick, and questionable ingredients. What ever happened to pizza’s that tasted fresh, with toppings you could recognise?

I love a simple pizza that don’t make you feel as though you need to spend the rest of the night on the treadmill trying to burn off excess calories, and these pizza’s will definitely leave you feeling guilt free.

Although the sauce may take a little time to prepare, given you have to roast the vegies, it can be made in advance and frozen for when needed – a great option especially if you only plan to make one pizza, rather than the two specified in the recipe below.

What Will I Need?

2 large pizza bases

Pizza Sauce
3 roma tomatoes
Half a bulb of garlic (4-5 cloves), skin on
1 brown onion, cut in half, skin on
½ tbsp. olive oil
Pinch salt

Pizza Toppings
½ tbsp. olive oil
100g prosciutto, sliced
100g boccocini, thickly sliced
Bunch fresh basil

What Now?

1.              Preheat oven to 180C.

2.              Rub the oil over the tomatoes, onion and garlic and sprinkle with a pinch of salt. Transfer to a baking tray and roast for 30 minutes.

3.              Once the vegetables are ready, peel the garlic and onion and transfer to the bowl of a food processor along with the tomatoes. Blitz for about 30 seconds or until well combined.

4.              Lightly brush the pizza bases with olive, and then spoon over the pizza sauce evenly.

5.              Top with strips of prosciutto, sliced boccocini, and torn basil leaves.

6.              Bake in the hot oven for 20 minutes or until the bococcini has melted and turned gold.

7.              Slice it up and serve it hot!