Garlic Pizza at Casa de Farce
Special note: Hardcore Foodity is now on Twitter! Follow!
Tonight I had a yen for some garlic pizza (after having some at Marigold's Kitchen in Vermont, I've been itching to make some at home).
Items purchased:
ball of dough from Price Chopper (usually found in the cheese section by the Mozzarella)
Metric ton of mozarella cheese (I probably could have gotten away with a 3 ounce bag instead of the 8 ounce bag I bought)
3 heads of garlic (I only used one on the pizza).
I set the ball of dough to rise in a warm place. At home I already had a can of Tomato & Basil spaghetti sauce which I used instead of marinara. It wasn't quite salty enough for me, so I added a couple of tablespoons of salt to the mix, a few pinches of oregano and some thyme.
I chopped the garlic...
...then sauteed it in a skillet with a smidge of olive oil.
After the dough had had sufficient time to rise (in a warm place for 45 minutes, according to the packaging) I removed it from the oven only to find that it had not risen, much to my disappointment. My roommate informed me that she's never had much success with the Price Chopper brand of pizza dough, and I've had previous successes with the Mastroianni Brothers pizza dough, so I recommend using it instead. Or making your own (I was cutting corners to save time).
I spread the dough out as best that I could on a cookie sheet lightly greased with olive oil to keep the pizza from sticking too much. I topped the dough with the spaghetti sauce, topped with mozzarella, then scooped the sauteed garlic out of the skillet on top of the pizza and, because there wasn't quite enough garlic I lightly dusted some garlic powder on top of the cheese. Pizza went into the oven at 475 degrees Fahrenheit for 15 minutes exactly. My oven is very precise. Ovens are different, so be sure to keep an eye on your pie (and eeeeverything will be aaaaall riiiiiight).
Once removed, I let the pizza cool a little and marveled at its loveliness.
Then we chopped it up into six pieces and gnoshed ourselves silly with its garlicky goodness. NOMZ.
Tonight I had a yen for some garlic pizza (after having some at Marigold's Kitchen in Vermont, I've been itching to make some at home).
Items purchased:
ball of dough from Price Chopper (usually found in the cheese section by the Mozzarella)
Metric ton of mozarella cheese (I probably could have gotten away with a 3 ounce bag instead of the 8 ounce bag I bought)
3 heads of garlic (I only used one on the pizza).
I set the ball of dough to rise in a warm place. At home I already had a can of Tomato & Basil spaghetti sauce which I used instead of marinara. It wasn't quite salty enough for me, so I added a couple of tablespoons of salt to the mix, a few pinches of oregano and some thyme.
I chopped the garlic...
...then sauteed it in a skillet with a smidge of olive oil.
After the dough had had sufficient time to rise (in a warm place for 45 minutes, according to the packaging) I removed it from the oven only to find that it had not risen, much to my disappointment. My roommate informed me that she's never had much success with the Price Chopper brand of pizza dough, and I've had previous successes with the Mastroianni Brothers pizza dough, so I recommend using it instead. Or making your own (I was cutting corners to save time).
I spread the dough out as best that I could on a cookie sheet lightly greased with olive oil to keep the pizza from sticking too much. I topped the dough with the spaghetti sauce, topped with mozzarella, then scooped the sauteed garlic out of the skillet on top of the pizza and, because there wasn't quite enough garlic I lightly dusted some garlic powder on top of the cheese. Pizza went into the oven at 475 degrees Fahrenheit for 15 minutes exactly. My oven is very precise. Ovens are different, so be sure to keep an eye on your pie (and eeeeverything will be aaaaall riiiiiight).
Once removed, I let the pizza cool a little and marveled at its loveliness.
Then we chopped it up into six pieces and gnoshed ourselves silly with its garlicky goodness. NOMZ.
Hey there!
Maybe this is the reason my pizza's don't come out right, I only usually heat the oven to 350 degrees. Maybe a higher heat setting's the trick!
Reply to this
Looks delicious!
Reply to this