- 4 ounces [115 g] goat cheese
- 1 small bunch fresh oregano, rinsed and chopped
- 1 small bunch fresh basil, rinsed and chopped
- 1 small bunch fresh parsley, rinsed and chopped
- 1 garlic head, roasted*
- 1/2 cup [125 mL] roasted pine nuts
- Olive oil
Bread Dough
- 1 1/4 teaspoons [6 mL] fresh dry yeast
- 1 cup [250 mL] lukewarm water
- 1/2 teaspoon [2.5 g] sugar
- 2 cups [280 g] flour
- 1 tablespoon [15 mL] olive oil
- 1/2 teaspoon [2.5 mL] salt
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- Roast garlic then, if needed, prepare dough.
- Preheat barbecue to high heat.
- Transfer dough onto an oiled pizza pan.
- Evenly arrange goat cheese on top of dough; sprinkle all over with freshly chopped oregano, basil, and parsley, then with pressed roasted garlic, and roasted pine nuts.
- Transfer pizza pan onto hot barbecue rack.
- Lower temperature to medium heat and close barbecue lid.
- Barbecue pizza for 5 to 7 minutes, until dough is really crisp and cheese melted.
*To Roast Garlic
- Cut and remove the tip end of the garlic head; arrange onto a sheet of al foil.
- Sprinkle garlic with olive oil; thightly wrap garlic head into al foil.
- Transfer garlic onto top rack of barbecue, already preheated to low heat, and leave garlic to soften, for approximately 30 minutes.
- Leave garlic head to cool then, pressing garlic head over a small bowl, extract sweet roasted garlic from each clove.
Bread Dough
- Dissolve together fresh dry yeast and sugar into lukewarm water.
- Mix in flour, olive oil and salt; knead dough until no longer possible to strech.
- Leave dough to rest for 10 minutes, then roll dough into a circle.
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