9 Head Garlic Blast Cheese Pizza With Shrimp
For serious garlic pizza lovers only, this is one of the most amazing pizzas i have ver come across. A bottle of chianto ruffino wine is a must with this awesome pizza!!
Steps
Set oven to 375 degrees.
Leaving the heads whole , peel off as much of the papery skin as possible.
Place the whole garlic heads in an oven-proof dish , large enough to hold them in a single layer.
Pour the 1 / 2 cup water in the dish , sprinkle with salt , and drizzle with olive oil.
Cover tightly with foil.
Bake in in a preheated oven for 45-60 minutes , or until the garlic is easily pierced with a knife.
Remove from the oven.
Let sit until cool enough to handle.
Squeeze out the garlic cloves from there skin into a small bowl.
Mash into a paste.
Raise the oven temperature to 400 degrees.
In a medium bowl , mix together the ricotta cheese , egg , fontina , parmesan cheese and pesto until smooth.
Place the boboli crusts on 2 large baking sheets.
Spread a thin layer of the garlic paste , over the prepared crusts.
Spread an even amount of the ricotta mixture over the garlic paste.
Sprinkle both pizzas evenly with the sun-dried tomatoes , canned diced tomatoes , zucchini .
Ingredients
garlic, water, salt, olive oil, ricotta cheese, egg, fontina cheese, parmesan cheese, basil pesto, boboli pizza crusts, sun-dried tomato, tomatoes, zucchini, small shrimp, mozzarella cheese