Oops, I wrote this post three weeks ago and left it in my drafts folder. It is too good not to share!
Pizzeria Classico in Folsom California that makes a pizza called the Stinking Rose. This thing is loaded with roasted garlic and, when I say loaded, I mean loaded. There seems to be a clove of garlic in every bite. It is delicious. The garlic is sweet and perfectly roasted and if that isn’t enough, this pizza has shrimp and red onion on it as well. It is truly a magnificent pie.
We live an hour away now, too far for take-out. I have tried to duplicate this pizza at home but have not had a lot of success until today. I have been honing my pizza skills and have worked on a Stinking Rose clone for the last couple of days. I finally got it right. I won’t say it is better than Pizza Classico but it is a good option when driving an hour isn’t.
The first thing you need to do is roast the garlic. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic Place the garlic heads on aluminum foil. Drizzle a couple teaspoons of olive oil over each head. Pull the foil up into a pouch. Twist the foil to seal. Place the foil pouch on a baking tray. Bake at 400°F for 25-30 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can handle it. Use a small knife cut the skin slightly around each clove. Squeeze the roasted garlic cloves out of their skins.
- For the crust: (adapted from all recipes.com)
- 1¼ tsp active dry yeast
- ½ teaspoon white sugar
- ½ cup warm water (110 degrees F)
- 1¼ cups bread flour
- 1 tablespoons olive oil
- ½ teaspoon salt
- For the sauce:
- 2 TBS butter
- 2 cloves garlic, pressed or very finely minced
- 1 TBS flour
- ⅓ cup heavy cream
- ½ tsp salt
- black pepper to taste
- For the pizza:
- 1 cup grated whole milk mozzarella cheese
- 1 small red onion sliced and separated into rings
- 2 heads (yes, 2 bulbs) roasted garlic
- ¼ cup small cooked shrimp
- chives or chopped parsley for color
- These are the directions for a quick pizza dough. I used the quick dough setting on my bread machine. I place the uncooked dough on a piece of parchment paper and use a pizza peel to transfer the pizza into the oven.
- (From allrecipes.com) In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
- Preheat oven to 500 degrees. If using a pizza stone allow 20 minutes for the stone to heat thoroughly.
- For the garlic butter sauce:
- Melt the butter in a small saucepan over low heat. Add the minced fresh garlic (not the roasted garlic) to the pan and cook over low heat until softened but not browned. Add the flour to the butter and stir constantly for one minute. Do not let the mixture brown. You are making a white sauce and need a white roux. Add the heavy cream, a little at a time, whisking constantly. Add the salt and pepper. taste and add more if needed. Cook until the sauce thickens. You want it to be the consistency of gravy. Remove from heat and allow to cool.
- Assemble the pizza:
- Roll your pizza dough out to a 12-14 inch circle depending on how thick you like the crust. If it keeps shrinking back just walk away from it for a few minutes and allow the gluten to relax. Use your fingers to make a depression about a half-inch in from the edge, all the way around. Spread the garlic butter sauce evenly over the dough up to this depression. Sprinkle the cheese on top. Add the shrimp, roasted garlic cloves, and onions. Sprinkle chives or chopped parsley sparingly on top for color.
- Bake for 15 minutes or until the dough is brown on the bottom and the cheese is melted and bubbly.
- Remove from oven and allow to cool for one or two minutes before cutting with a pizza wheel.