Roasted Garlic Pizza with Arugula and Sun Dried Tomatoes
|For roasted garlic|
|Garlic cloves||10 Large|
|Extra virgin olive oil||1 Tablespoon|
|Sun dried tomato halves||12|
|Frozen wholewheat bread dough/White bread dough / pizza dough||1 Pound, thawed|
|Shredded arugula||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chopped fresh basil||1⁄4 Cup (4 tbs) (And/Or Italian Parsley)|
|Shredded reduced fat mozzarella cheese/Soy alternative||2 Ounce (1/2 Cup)|
|Crumbled goat cheese||2 Ounce (1/4 Cup)|
To make the roasted garlic: Preheat the oven to 425°F.
Place the garlic in a small baking dish and toss with the oil.
Cover and bake for 15 minutes, or until the cloves are tender and just beginning to lightly brown.
Remove from the oven.
Cool the garlic slightly and slice.
Separately reserve the oil and the garlic for pizza preparation.
To make the pizza: Coat a pizza pan or a 10" X 15" baking pan with cooking spray.
In a small bowl, soak the tomatoes in hot water for 10 minutes, or until soft.
Drain the tomatoes, pat dry, and slice.
Spread the dough evenly in the prepared pan.
Brush the dough with the reserved oil.
Prick the dough several times with a fork so that the oil seeps in.
In order, top the dough with the reserved garlic, sun-dried tomatoes, arugula, pepper, salt, basil and/or parsley, mozzarella cheese, and goat cheese.