BuffaloBillsForever Posted December 28, 2012 Share Posted December 28, 2012 (edited) Adam, once you graduate beyond pizza and still want to use garlic, try roasting a whole head (not your own) in the over for about an hour at 325F. Cut off the root ends and smear the roasted garlic (it takes on the consistency of toothpaste) on slices of a nice toothy Italian bread. Oh, and never put oregano in a pasta sauce. Oregano is for pizza almost exclusively. Ditto! White Pizza Thin crust dough smeared with roasted garlic as the base. Spread olive oil all over. Layer of mozzarella, layer of grated asiago, layer of provolone (or whatever cheese combo you like). Top of with thinly sliced red onions and sun dried tomatoes (advantage of sun dried over fresh tomatoes is they won't release water when baking onto the pizza). Add some fresh herbs on top if you like (basil, oregano etc) and salt and pepper. Edited December 28, 2012 by BuffaloBillsForever Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 28, 2012 Share Posted December 28, 2012 Because if you do it will taste like the some of the crap pizzas we grew up with in WNY. Ha, thats funny. I so agree with you. I finally gave up on pizza in WNY. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted December 29, 2012 Share Posted December 29, 2012 Pierogi Pizza Flat bread dough, layer of sour cream as the base (or Creme Fraiche if you can get it). Layer of golden brown caramelized onions. Layer of mozzarella, layer of cheddar cheese. Crispy chopped bacon on top of that. Black pepper. When the pizza comes out of the oven, finely diced chives. Another thing that works well is if you have any leftover baked potatoes, peel the skin off, cube them up, fry them in oil until crispy and use that as a topping along with the bacon and caramelized onions.. Link to comment Share on other sites More sharing options...
Adam Posted January 2, 2013 Author Share Posted January 2, 2013 Adam, once you graduate beyond pizza and still want to use garlic, try roasting a whole head (not your own) in the over for about an hour at 325F. Cut off the root ends and smear the roasted garlic (it takes on the consistency of toothpaste) on slices of a nice toothy Italian bread. Oh, and never put oregano in a pasta sauce. Oregano is for pizza almost exclusively. Thanks- I'll try that! Link to comment Share on other sites More sharing options...
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