Halloween is quickly approaching, which means everything we eat could potentially be used to ward off vampires and other terrifying creatures. If you are as attached to garlic as I am, you will likely be able to breath garlic-breath any time of the year. For those of you who limit your garlic intake, you might consider breaking your garlic-fast for this homemade potato garlic pizza.
This easy dinner-time meal is inspired by two dishes from one of my favorite spots in Seattle, The Alibi Room. They serve a garlic clove appetizer, which is just a roasted bulb of garlic that you spread on tasty bread and crackers. It’s amazing. They also serve a potato pizza – they make it with chorizo and other tasty ingredients. What was I to do besides combine my two favorite meals into one? This pizza is a tribute to the Alibi Room I suppose, check them out here. I might just see you at the Greenwood location.
So, like I said, vampires beware! This pizza is full of flavor – a basil-spinach pizza sauce, roasted garlic and potatoes and caramelized onions combine with mozzarella to hit the comfort food spot. Give yourself some time to make this, cooking all the ingredients takes some time. If you’re going to use homemade pizza dough, you’ll certainly want to plan ahead.
Pizza Dough (see this awesome recipe from Smitten Kitchen, or use a store bought crust, I won’t tell)
1 large white onion, sliced
1 Tablespoon brown sugar
1 large russet potato, thinly sliced
1 Tablespoon dried rosemary
1 Tablespoon dried oregano
salt and pepper to taste
1 bulb of garlic
1 bunch fresh basil
2 Cups fresh spinach
2 Tablespoons olive oil
1 Teaspoon red chili flakes
16 Oz mozzarella, thinly sliced
Preheat the oven to 450 degrees
Heat a touch of olive oil in a heavy bottom pan, add white onion, stirring frequently
Add the brown sugar and a pinch of salt to the onion, this will help the onion get all caramelized and wonderful. You’ll cook it until the onion is tender and slightly browned, about 15 minutes.
While the onion is cooking, get your potatoes ready for roasting. Toss this with olive oil, rosemary, oregano and salt and pepper. Lay them flat on a baking sheet.
Working with the entire clove of garlic, cut the tops off, so you can see the inside of the garlic just exposed. Rub the top with a little olive oil and sea salt.
Put the garlic clove right in the center of the potato pan – stick the whole thing in the oven and roast for 20-30 minutes.
While your onions are caramelizing and your potatoes/garlic is roasting, prepare your sauce.
Again, you can use a store bought pesto sauce here too, but this is a very easy make at home version if you have a food processor.
Combine basil, spinach, salt, pepper, red chili flakes and olive oil in a food processor, blend until it looks like pesto.
Knead and roll out your pizza dough – I don’t have a fancy pizza pan so I just roll it out on a baking sheet.
Add the basil/spinach sauce, then layer on the finished potatoes and caramelized onions.
Removing the garlic from it’s skin is a little tricky because it will be very hot. I use a combination of a knife and my fingers to squeeze the softened cloves out of their paper. Just be careful!
Arrange your garlic cloves around your pizza.
Finally, layer on your sliced mozzarella.
Put the whole thing in the already-hot oven, check it after about 15 minutes. The bake time will vary slightly based on your pizza dough, so check in with your recipe for a perfect cook time.