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Vine-Ripened Tomato Pizza with Roasted Garlic Puree, Fresh Mozzarella and Pine Nuts
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Vine-Ripened Tomato Pizza with Roasted Garlic Puree, Fresh Mozzarella and Pine Nuts

38 Min(s)
30 Min(s) Prep
8 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
80 cloves garlic, peeled
10 Tbsp. olive oil
cornmeal
12 Pizza Dough, 16 oz. balls
1-1/2 tsp. chili flakes
15 cups fontina cheese, shredded
120 slices red onion s, thinly sliced
20 each tomatoes, vine-ripened, sliced 1/4" thick
120 each cherry tomatoes, cut in half
24 slices POLLY-O Fresh Mozzarella Cheese, 1 lb. ball, sliced
3/4 cup Parmesan cheese, grated
3/4 cup fresh basil, chopped
3/4 cup pine nuts
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Let's Make It
1
To prepare the roasted garlic paste, heat garlic and oil in saute pan, stirring over medium heat until garlic is golden brown. Remove and cool. Smash with spoon to form a paste. Reserve until needed.
2
To prepare each pizza, dust surface with cornmeal and roll 16 oz. dough to 12" diameter. Spread with 1 oz. garlic paste, a pinch of chili flakes, 5 oz. Fontina, 3-1/2 oz. onions, 8 oz. tomatoes, 6 oz. cherry tomatoes, 4 oz. Fresh Mozzarella and 1/4 oz. Parmesan. Bake in a 500° F oven for 7-8 minutes until golden brown. Sprinkle with 1 tablespoon basil, 1 tablespoon pine nuts. Cut into 8 slices and serve.
3
Yield: 12 Servings.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 pizzas
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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