Makes 1- 18″ pizza
White PIZZA PAIRING INGREDIENTS
- 2 Heads Garlic
- 1/3 Cup Olive Oil (divided)
- Beer Pizza Dough (using only half after proofing)
- 8 oz. Shredded Mozzarella Cheese
- 2 tablespoons freshly grated Parmesan
White PIZZA DIRECTIONS
- Preheat oven to 350 dF. Remove upper 1/4 or up to 1/3 off of heads of garlic exposing the tops of the cloves. Rub with a little olive oil and salt. Roast garlic, exposed end down, on a small foil lined baking sheet for approximately 45 minutes or until soft.
- After the garlic has cooled, squeeze heads into a food processor bowl, removing all the outside husks from cloves to only get pure roasted garlic. Process garlic on high while drizzling in approximately a 1/4 cup of olive oil. Process until garlic and olive oil have combined. Preheat grill.
- Roll out beer pizza dough. Brush olive oil over top of dough and move to pizza peel board. Grill olive oil side down for 5 – 8 minutes over medium-low direct heat until that side is slightly cooked and you have nice grill marks.
- Remove half-cooked dough from grill with uncooked side down on a pizza peel board. Top the cooked side of dough with roasted garlic-olive oil mixture, mozzarella and Parmesan cheese.
- Return to grill and cook 6 – 8 minutes over medium low direct heat, turning the pizza slightly every couple of minutes for even heating. Remove from grill after cheese has melted but is not running off of your pizza.
Suggested Pairing: Metropolitan Brewing Kolsch
Notes: If you’re ever in Chicago and in need of pizza and craft beer, stop at Piece Pizza. The white pizza at Piece was the inspiration to this pizza and beer pairing. Love at first bite and gave me the inspiration to try and recreate this simple masterpiece. This perfectly carbonated Kolsch from Metropolitan cut the fattiness of the cheese and oil while letting the garlic sing out loud on the crust. Enjoy!
