{"id":179,"date":"2008-10-18T10:33:59","date_gmt":"2008-10-18T15:33:59","guid":{"rendered":"http:\/\/bupkis.cnysupport.com\/?page_id=179"},"modified":"2018-11-09T14:21:04","modified_gmt":"2018-11-09T19:21:04","slug":"pesto-garlic-pizza","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/pesto-garlic-pizza","title":{"rendered":"Tomato, Pesto &#038; Garlic-Pizza"},"content":{"rendered":"<p><strong>This may be the most wonderful thing I&#8217;ve ever tasted!<\/strong><\/p>\n<table border=\"0\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td><\/td>\n<td><a title=\"Pizza Dough Recipe\"  class=\"ingredients-link\"  href=\"https:\/\/www.bupkis.org\/index.php\/pizza-index\/pizza-dough\" target=\"_self\">Pizza Dough<\/a><\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1\/2<\/td>\n<td>Head<\/td>\n<td>Garlic<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">2.5<\/td>\n<td>Pounds<\/td>\n<td>Low-Moisture Part-Skim Mozzarella Cheese<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td>Recipe<\/td>\n<td><a title=\"Basil Pesto Recipe\"  class=\"ingredients-link\"  href=\"https:\/\/www.bupkis.org\/index.php\/favorites\/basil-pesto\" target=\"_self\">Basil Pesto<\/a><\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1-2<\/td>\n<td>Pizza (depends on size)<\/td>\n<td>Red, Ripe Tomato(s), sliced 1\/4&#8243; thick<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1\/4<\/td>\n<td>Bunch<\/td>\n<td>Fresh Basil<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong><br \/>\nEquipment Needed<\/strong><\/p>\n<ul>\n<li>Heavy Pizza Stone<\/li>\n<li>Mortar and Pestle<\/li>\n<\/ul>\n<p><strong><br \/>\nPrep<\/strong><\/p>\n<ul>\n<li>Place the oven rack as close to the bottom as possible. Place the pizza stone on the rack and preheat to 550\u00b0F for at least an hour.<\/li>\n<\/ul>\n<p><strong>Garlic Oil<\/strong><\/p>\n<ul>\n<li>Take the cloves from 1\/2 head of garlic and peel them. Remove the hard ends, any green interior parts and any discolored parts.<\/li>\n<li>Grind in a mortar and pestle along with a 1\/2 teaspoon of salt until completely liquefied (you may need to add a little more salt to do this).<\/li>\n<li>Add approximately 1\/2 cup of olive oil, mix and taste<\/li>\n<li>If it&#8217;s too salty, add more oil, if it&#8217;s not salty enough, adjust to taste<\/li>\n<li>Pour into a small covered jar and refrigerate until needed<\/li>\n<\/ul>\n<p><strong><br \/>\nCooking<\/strong><\/p>\n<ul>\n<li>Generously sprinkle corn meal on a Pizza Peel, stretch dough in your hands, then gently place on the peel<\/li>\n<li>Lay down a layer of Mozzarella, then arrange the tomatoes in a single layer over the top.<\/li>\n<li>Scatter some basil leaves over the top<\/li>\n<li>Using your fingers or a brush, sprinkle drops of the garlic-oil all over the top of the pizza.<\/li>\n<li><strong>Do not add the pesto at this time. It&#8217;s too delicate to withstand the heat.<\/strong><\/li>\n<li>Shake the peel back and forth to make sure the pizza is free enough to slide off the peel.<\/li>\n<li>Slide the pizza off the peel, onto the hot stone and bake until the crust is light brown and the cheese has just started to brown. This shouldn&#8217;t be cooked as much as a pizza with tomato sauce because the garlic is delicate and will easily burn and become bitter.<\/li>\n<li>When you remove the pizza from the oven, let it cool for a minute, then sprinkle pesto over the surface.<\/li>\n<\/ul>\n<p><strong><br \/>\nNotes<\/strong><\/p>\n<ul>\n<li>Store the extra garlic oil in the refrigerator in a glass jar with a lid<\/li>\n<li>Store the extra pesto in the refrigerator in a glass jar with a lid. Before refrigerating, gently pour a thin layer of olive oil on the top of the pesto. It will keep it from discoloring due to contact air.<\/li>\n<li>If the pizza sticks to the peel you can rescue it by sliding dental floss between the dough and the peel while a friend tosses extra corn meal under it. Or if you feel bold, just fold it over and call it a &#8220;giant calzone&#8221; and claim you planned it that way \ud83d\ude0e<\/li>\n<\/ul>\n<p>1\/4 of a pie, not including the pesto is 14.75 Weight Watchers Points Plus<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This may be the most wonderful thing I&#8217;ve ever tasted! Ingredients: 1 Pizza Dough 1\/2 Head Garlic 2.5 Pounds Low-Moisture Part-Skim Mozzarella Cheese 1 Recipe Basil Pesto 1-2 Pizza (depends on size) Red, Ripe Tomato(s), sliced 1\/4&#8243; thick 1\/4 Bunch Fresh Basil Equipment Needed Heavy Pizza Stone Mortar and Pestle Prep Place the oven rack &#8230; <a title=\"Tomato, Pesto &#038; Garlic-Pizza\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/pesto-garlic-pizza\" aria-label=\"Read more about Tomato, Pesto &#038; Garlic-Pizza\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":172,"menu_order":200,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-179","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":15,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/179\/revisions"}],"predecessor-version":[{"id":5646,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/179\/revisions\/5646"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/172"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}