Roasted Garlic Gorgonzola Pizza

2009 May/Jun


  • 2 heads of garlic
  • ½ c. pitted dried sour cherries
  • Brandy or cognac for soaking cherries
  • 1 ½ c. shredded mozzarella
  • 1 ½ c. gorgonzola, crumbled
  • Olive oil
  • 6 oz thickly sliced prosciutto, cut into slivers
  • 2 c. tender greens such as mizuna or tatsoi
  • 1 t. lemon juice
  • Olive oil
  • Salt and pepper


Roast garlic heads, wrapped in foil, at 350°F until the garlic is soft, about 45 minutes to l hour. Then preheat the oven to 500°F. Cool and squeeze garlic from skins. Cover cherries with brandy or cognac and set aside until cherries are plump (about 15 minutes). Combine cheeses in a bowl and set aside. Roll out the pizza dough and brush it with olive oil. Spread the roasted garlic on the dough, top with cheese, drained cherry mixture and prosciutto; drizzle with olive oil. Bake for about 10 to 12 minutes until crust is golden brown.

Meanwhile, toss the greens with lemon juice olive oil and salt and pepper to taste. After you remove the baked pizza from the oven, top with the greens. Makes one 12-inch pizza or two 8-inch pizzas.