- 1 ball of pizza dough (either store-bought or using this recipe to make homemade dough)
- 1 head of garlic
- 1 teaspoon of olive oil
- salt and pepper to taste
- 1 tablespoon of olive oil
- 1/2 cup of red onion; chopped
- 3/4 cup of goat cheese
- 2 tablespoons of milk
- 1/2 teaspoon of kosher salt
- 12 small yellow new potatoes (baby potatoes); sliced thinly
- 1 teaspoon of dried rosemary
- 1/4 cup of parmesan cheese; grated
- 20 hazelnuts; lightly toasted and finely chopped
1. Roast the garlic: Pre-heat your oven to 375’F. Take a whole head of garlic and remove the skin (papery covering) as much as possible. Chop off the entire top of the head of garlic, so you can see all of the cloves fully exposed. Place the head of garlic on a piece of tinfoil. Drizzle 1 teaspoon of olive oil on top of the head of garlic and season with salt and pepper. Gather up the sides of the tinfoil and create a little pocket around the head of garlic. Place the tinfoil packet on a pan and place in the centre of the oven. Bake the garlic for 35 to 40 minutes; or until the garlic is soft. The garlic will smell sweet and caramelized. Once the garlic cools down, squeeze each clove out of it’s section into a bowl and mash.
2. Once garlic has been roasted, place a pizza stone in the oven and turn heat up to 400’F. Allow the pizza stone to warm up for at least 15 minutes. By warming up the pizza stone before putting the pizza in the oven, you’ll get a really nice light and crispy crust.
3. Caramelizing the onions: heat 1 tablespoon of olive oil on medium heat. Add chopped red onion and cook for approximately 10 minutes; or until the onions have reduced in sized and browned significantly. Add the onions to the mashed roasted garlic.
4. While onions are caramelizing, parboil the potatoes: place the thinly sliced potatoes in cold water in a medium saucepan and bring to a boil. Once water is boiling, allow the potatoes to cook approximately 5 minutes; or until semi-tender. You want the potatoes to be tender, but still able to hold their shape. Drain the potatoes and rinse them with cold water. Put them aside.
5. Sprinkle a pizza peel with cornmeal. A pizza peel works great to help you get the pizza onto the hot pizza stone. Roll out the pizza dough to your desired pizza size. Slide the pizza from the pizza peel to the hot pizza stone. Bake the pizza crust for 8 minutes. Note: make sure you prick the surface of the pizza crust with a fork a few times before placing it on the pizza stone to prevent the crust from ballooning in the oven.
6. While the crust is pre-baking, in a small saucepan on low heat, melt the goat cheese along with two tablespoons of milk. Add the mashed roasted garlic and caramelized onions. Season with kosher salt and pepper.
7. Spread the goat cheese mixture over the slightly cooled pizza crust. Layer the cooled potatoes on top of the goat cheese mixture. Sprinkle the potatoes with some rosemary and grated parmesan cheese.
8. Bake the pizza for another 8 minutes at 400’F or until the crust is a light golden brown. While the pizza is baking, add the hazelnuts to a non-stick frying pan and toast on low heat for about 4 minutes. Once cooled, chop the hazelnuts.
9. Garnish pizza with finely chopped hazelnuts while pizza is still hot.
Source: a Courtney Jones original recipe