Tuesday, May 17, 2005

Roasted Garlic, Asiago and Pepperoni Pizza Sticks

Roasted Garlic, Asiago and Pepperoni Pizza Sticks

12 unpeeled garlic cloves
2 teaspoons extra-virgin olive oil, divided
1 tablespoon water
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 ounces (about 1/2 cup) fresh grated Asiago cheese
2 to 3 teaspoons chopped fresh rosemary
2 ounces sliced turkey pepperoni
2 to 3 ounces shredded mozzarella cheese

Preheat oven to 400 degrees.

On a sheet of foil, add garlic and drizzle with 1 teaspoon oil and water. Wrap foil around cloves and bake until soft, about 30 to 40 minutes. Remove and let cool slightly - squeeze cloves from their skins and mash with remaining teaspoon of oil to make a paste.

Increase oven temperature to 425 degrees.

On a lightly floured surface, stretch dough out into a 12" x 10" rectangle. Transfer dough to a baking sheet coated with cooking spray or lined with parchment paper. Spoon garlic paste on top of the dough and use an off-set spatula to spread the mixture all over the top. Scatter Asiago cheese over the dough, then sprinkle with chopped rosemary.

Using a pizza wheel, divide the dough in half length wise, then cut crosswise into 1 1/2" strips. Arrange the pepperoni on each strip, then evenly sprinkle the mozzarella over the top. Cover and set aside to rise slightly, about 15 to 20 minutes.

Place pan into the oven and bake until the crust is golden and the cheese has melted and browned in spots, about 10 to 14 minutes. Remove and let cool slightly before serving.

Makes 16 sticks.

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