We eat a lot of pizza in our house. It’s an easy meal, and well….they’re good. I don’t make a lot of the homemade kind, but if I’m in the mood for one but I don’t feel like breaking out pizza dough, I turn to the humble French bread. It’s sturdy so you can really load on the toppings if you want.
Have any of you tried roasted garlic on a pizza? It’s amazing. Hubby and I both love garlic, and I have enjoyed a white pizza or two with that as a topping, but never with a red sauce. I thought I’d give that a try along with some diced pancetta that I had bought recently. I can honestly tell you, it was so good. I think it’s become one of my favorite homemade pizzas. My friends, I so wish I could reach thru the screen and give you a taste so you can sigh in contentment along with me. There’s a lot of love here. First, there is the bread ….ahhh the bread. It’s crunchy on the outside but pillowy soft on the inside. There is a layer of zesty pizza sauce followed by the sweet, creamy roasted garlic, then lots of cheese (and we know everything is better with cheese). Then there is the crispy, lovely pancetta that is sprinkled all over the top. *sigh* My mouth is already watering just thinking about it.
So if your taste buds are calling out to you to try it too, here’s what you need:
*a large loaf of French bread. I used a wider variety rather than the skinnier baguette
*pizza sauce
*1 bulb of garlic
*olive oil
*salt and pepper to taste
*pinch of dried sage to taste
*2 tsp butter; softened
*diced pancetta
*shredded cheese; I used a mozzarella and mild cheddar blend
*shredded parmesan cheese
Preheat oven to 400°.
Cut off the top part of the garlic. Place the garlic on foil and drizzle with olive oil. Wrap loosely and cook for about 35 to 40 minutes or until the cloves are soft and turn golden. Let it cool until it’s cool enough to handle.
Squeeze the garlic out of the skins and into a small bowl. Sprinkle in the salt, pepper, sage and add the butter. With the back of a fork, begin mashing the garlic mixture until it forms a rough paste.
Turn the oven up to 425°
In a small skillet with a small amount of olive oil, cook the pancetta on medium high heat until it starts to turn crispy; drain if needed and set aside.
Cut the bread in half horizontally and place on a baking sheet. Spoon a desired amount of pizza sauce on to each half.
Drop some of the garlic mixture on top of the pizza sauce.
Layer on a desired amount of cheese over the garlic mixture.
Sprinkle the pancetta all over the cheese.
Bake until cheese is melted and the bread starts to turn golden and crispy.
Remove from the oven and sprinkle with the shredded parmesan cheese.
Cut into serving sizes and Enjoy!
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A Foodie In The South 