I’m Glad I’m not a Vampire

Because garlic. Oh my goodness, I would be a very sad vampire, you know, cause they can’t eat garlic, it kills them or something. At least it repels their boyfriend/girlfriend and family members, but that happens to the best of us. Also, I’m glad I’m not a cat, again because of the garlic thing. They have issues with garlic and onion (along with the leeks and the rest of the family). I do my best to avoid letting the cats around the kitchen when I cook with garlic because I fling everything around and make a mess, and Freyja thinks she needs to taste everything that’s on the floor.

Today was definitely no exception to my desire to stay human and not allergic to garlic. I made a garlic chicken pizza.

I started by roasting some garlic in the oven. I cut the tops off the tops of the bulb, rubbed some olive oil all over it, wrapped them in tin foil and threw them into the oven for half and hour at 400 degrees. The house smelled glorious for a while, its was wonderful. They came out and the bulbs were really soft, and the outer cloves had a nice caramelization going on. If you do it right (probably even if you don’t), the garlic will mash very easily and you can spread it like peanut butter.

Bulb of garlic before the roasting.

I’ll work from the crust up, then I guess. So I used the normal pizza crust for this crazy pizza, it just sort of made sense to keep one thing the same in case it all fell apart. After the crust went in for a few minutes for the initial baking, the roasted garlic went directly onto the crust.

Then comes the awesomeness that is alfredo. Well a really simple, unseasoned alfredo. It’s a parmesan cream sauce basically. I make this on a pretty regular basis, it’s really quick and easy. Normally I add some garlic at the beginning , but since the pizza already had a layer, I wasn’t that sure that I should add any more.

On top of the alfredo, I put down some fresh mozzarella  I sliced it thin myself, rather than buying the stuff that was pre-sliced, it comes too thick. It’s hard to cut your own, but it’s worth it to make sure that it turns out at the desired thickness.

On top of the cheese, there was a layer of sliced, definitely not diced, roma tomatoes.We grew our own over the summer, but we didn’t have any ripe ones, so we had to go with store bought. Again, watch the thickness of the tomatoes, you don’t want this pizza turning into a leaning tower (you know, of pizza).

The chicken is going to finish it off. The chicken was cooked then diced, then covered in pesto from a jar, then put onto the pizza. The pesto had some garlic, so it kept with the garlic chicken theme.

The pizza before the baking.

We cooked this one on the pizza stone, but we didn’t heat the stone before it went onto it, so it was cooked well, but not like a cracker. I really liked using the stone, but it isn’t a must if you’d like to recreate it.

The pizza fresh out of the oven.

It turned out way too yummy to handle, so it might be a while before I make it again. I can honestly say that there is nothing that I feel like needs any sort of redemption  I’m a little proud of myself.

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