Photo by Tim Hussy

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1 pizza

  • ½ cup fresh mozzarella
  • ¼ cup fresh corn kernels
  • ¼ cup chopped applewood smoked bacon
  • 8 leaves fresh basil
  • Sea salt
  • Extra virgin olive oil
  • Your favorite good-quality storebought dough (TLP likes the dough in the deli from Trader Joe’s, Whole Foods or Harris Teeter)
  • Roasted Garlic Puree
  • 6-8 cloves garlic
  • Milk
  • Extra virgin olive oil

For Roasted Garlic Puree

  1. Cover the garlic cloves with milk and bring to a boil. Once boiling, remove from heat and repeat the process again twice more.
  2. Rinse the garlic and immerse in extra virgin olive oil. Once the garlic is golden brown, let cool and puree the garlic and oil into a thick paste.

For Pizza

  1. Stretch pizza dough to desired width.
  2. Spread a thin layer of roasted garlic over the dough.
  3. Add rest of toppings.
  4. Garnish with sea salt and a drizzle of olive oil.
  5. Bake as recommended for the pizza crust you are using.
  • From Chef Michael Perez of Indaco in Charleston, South Carolina and Colletta in Atlanta, Georgia

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