Roasted Garlic Bianca Pizza on a Crisp Parmesan Crust

Roasted Garlic Bianca Pizza on a Crisp Parmesan Crust

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Roasted Garlic

2 heads of garlic

olive oil

salt

Cut top off of garlic heads, so bulbs are exposed. Rub with olive oil and sprinkle with salt. Roast covered in a 375 F degree oven, 30-40 mins, until cloves are soft and easy to remove from the head of garlic. Remove cloves and finely chop.

White Sauce

1 cup whole milk or half and half

2 Tbs butter

2 Tbs flour

salt

cayenne pepper

roasted garlic (see directions above)

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In a small saucepan melt butter. Stir in flour and 1 to 2 mins. Pour in milk and whisk to combine. Continue whisking and add salt and cayenne pepper. Increase heat to med. , whisking continuously, until sauce is thickened. Remove from heat and add 2 Tbs roasted garlic. Transfer to a bowl and let cool.

Parmesan Crust

1 cup warm water

2 tsp. yeast

1 tsp. honey or sugar

2 Tbs olive oil

2 3/4 cup flour

1/2 cup finely grated Parmesan cheese

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In a large bowl, combine the water, yeast, honey and 1 Tbs of olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 -10 mins. Add 1 1/2 cups of flour and Parmesan cheese. Mix until the batter is smooth. Continue adding flour 1/4 cup at a time until the dough is smooth, but slightly sticky. Turn the dough out and knead for 3-5 mins.

Place remaining olive oil in a large bowl. Place dough in the bowl, turning to coat with the olive oil. Cover with plastic wrap and set in a warm place, until doubled in size - about 1 1/2 hours.

Punch down dough. Separate dough into 4-6 lumps. On a piece of parchment paper, roll out dough very thinly.

Potato layer

Thinly slice 2 large baking potatoes.

In a large pot boil potatoes until they are soft enough to pierce, but still hold their shape.

Drain potatoes.

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Pre-heat oven to 500 degrees. If you have a baking stone cook pizzas on that, otherwise place a flat cookie sheet in the oven to cook the pizzas on.

On each pizza crust spread 1 Tbs white sauce. Don't use too much or your crust won't crisp. Add a layer potatoes and top with shredded mozzarella cheese.

Cook for 10-12 mins.

Remove and slice.

With basil.

Baking in the oven on the baking stone.
Use a baking stone for best results.

With rosemary.

Easiest Cauliflower and Cheese

This is the yummiest way to eat cheesy cauliflower.

It's quick and reheats amazingly.

Easiest Cauliflower and Cheese

2 cups chopped cauliflower

2/4 cups water

2 eggs

1 to 2 cups shredded cheese

2 Tbs milk

Boil/steam cauliflower covered in the 2/4 cups water until tender.

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In a small bowl whisk the 2 eggs.

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When the cauliflower is tender, reserve 1/4 cup water from the pan and then drain the cauliflower. Return the cauliflower to the pan.

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Add the milk to the whisked eggs and then add the 1/4 cup water.

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Stir to combine and then add to the cooked cauliflower.

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Stir to combine and add 1 cup cheese. Too soupy? Add a little more cheese. Too dry? Add a little milk

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Return to the stove and cook for 1-2 mins. Stirring continuously.

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Eat!

You may want to add a little salt and pepper.

Mmmm, very yummy.

Baked Potato Soup

Before this I'd never tried baked potato soup, because it was always made with bacon and chicken broth.

When the cafeteria serves this soup at work everyone talks about it all day long!

Finally I got to try it!

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Baked Potato Soup

4 med baked potatoes

1 med onion - chopped

2 Tbs olive oil

2 Tbs flour

2 cups vegetable broth

1 cup milk

1 cup shredded cheese

1/2 cup sour cream

salt/pepper

Saute onions in olive oil until transparent. Add flour and stir until oil is absorbed. Add vegetable broth and milk. Stir to combine with flour. Continue stirring over med heat until mixture thickens slightly (about 3 mins.). Add cheese, potatoes and sour cream. Stir to combine and add salt and pepper to taste. If soup is to thick add a little more milk.

Serve!

Garnish with chopped chives, baco bits or salsa.