Black Garlic White Pizza Recipe
Pizza is my favorite food and garlic is one of my favorite ingredients, so my carnal brain decided it was time to finally put together the mega-union: Black Garlic White Pizza. Using both roasted garlic (white garlic drizzled in olive oil and roasted in the oven) and black garlic (white garlic slowly humidified for a few weeks), lots of gooey cheese and the famous Roberta’s pizza dough recipe, this recipe was ridiculously flavorful. I then ate this while playing Fallout 4 in order to live out literally the most ideal evening imaginable. In short: black-white foods really are the best.
The Black Garlic White pizza is brought to you by garlic in all forms. Roasting garlic is awesome and something I recommend doing in bulk. The roasted garlic is easy to throw together and great to have around as a snack, add to pasta, a garnish etc. and holds well in the fridge. Black garlic is a cool speciality ingredient you can buy. It tastes similar to a salty syrup or a balsamic reduction. I bought mine at Eataly, but you can buy it by the pound online. You can do lots of cool recipes with it. Did I mention I dig garlic?
I made the black garlic white pizza using Roberta’s pizza dough recipe, which if you live outside of NYC is the best specialty slice in town (come @ me). It’s thin and light but chewy and crispy, and worth investing in some 00 flour.
- 1 cup plus 1 tablespoon 00 flour (It’s fine to sub out with all-purpose if you can’t find this!)
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon active dry yeast
- 1 teaspoon extra virgin olive oil
- 1 bulb white garlic
- 1 bulb black garlic
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 8 ounces fresh mozzarella, sliced
- 4 ounces parmesan, grated
- fresh basil
- Make pizza dough. In a large bowl, mix flours and salt.
- In a small bowl, mix together 1 cup of lukewarm water, active dry yeast and olive oil. Add it to the large bowl with the flour mixture.
- Knead mixture gently with your hands until its well combined and formed a loose ball (3 minutes). Add water if too dry. Let rest for 15 minutes.
- Knead dough for 3 minutes. Cut into 2 equal pieces and form into a ball (store one ball for later use).
- Place ball on a heavily floured surface, cover with damp cloth, and let rise at room temperature for 4 hours.
- On a heavily floured surface, use fingers to stretch out dough and shape edges into rounds.
- Roast the garlic. Heat oven to 450 degrees F. Rub extra excess layers off of whole garlic bulb and cut 1/2 inch off of the top of the bulb. Place in aluminum foil and drizzle with olive oil. Roast in oven for 40 minutes. Keep oven on at 450 degrees F.
- Make white sauce. In a small saucepan, heat milk until shy of boiling.
- In a separate saucepan, melt butter completely. Add flour and stir until a smooth paste for 1-2 minutes (do not allow to brown).
- Slowly whisk in the warm milk from the other pan and add salt and increase heat to medium. Whisk until boiled and thickened and remove from heat.
- Add half a bulb of roasted garlic cloves and 3-4 cloves of black garlic to the paste. Transfer to a blender and puree until smooth.
- Spread garlic-milk paste over the top of the stretched pizza dough. Top with slices of mozzarella, grated parmesan and bits of sliced black garlic (3-4 cloves).
- Bake pizza for 8-10 minutes until top is bubbly golden and a little brown in some spots.
- Remove from oven and top with basil.
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