Chevre, Sun-Dried Tomatoes, and Roasted Garlic Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
10 to 12 garlic cloves about 1/2 cup plus 3 tablespoons olive oil, preferably extra virgin basic pizza dough
cornmeal, if using a pizza peel 2 cups (about 8 ounces) shredded mozzarella cheese 2 cups (about 8 ounces) crumbled California chevre or other goat's milk cheese
about 12 sun-dried tomatoes in olive oil, well drained and slivered 1/4 cup minced fresh parsley salt
freshly ground black pepper Pesticide-free nasturtium, onion, and/or garlic flowers, rinsed, dried, and shredded (optional) 1/4 cup (about 1 ounce) freshly grated Parmesan cheese



1 To roast the garlic, preheat the oven to 300 F.
2 Place the garlic cloves in a small baking dish and toss with 3 tablespoons of the olive oil. Cover the dish and bake until the cloves are tender but not browned, about 30 minutes. Remove from the oven, cool, and chop; reserve.
3 Prepare the dough and preheat the oven as directed in the basic recipe.
4 Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the mozzarella and chevre, leaving a 1/2-inch border around the edges. Sprinkle with the reserved garlic, the tomatoes, parsley, and salt and pepepr to taste. Drizzle evenly with olive oil or, if you like, the oil in which to tomatoes were packed.
5 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil or oil in which the tomatoes were packed. Sprinkle with flowers and Parmesan cheese. Slice and serve immediately.

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