This ”pizza bianco” has roasted garlic paste in place of the usual tomato.
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.
Ingredients
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12 small garlic cloves, unpeeled
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1 tablespoon olive oil
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4 Pittes Lite (Souvlaki & Pizza) breads
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400g Red Delight potatoes, thinly sliced
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2 teaspoons chopped fresh rosemary leaves
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20g (1/4 cup) finely grated parmesan
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1 witlof, trimmed, leaves separated
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100g baby rocket leaves
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1 large firm ripe pear, quartered, cored, thinly sliced
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2 tablespoons chopped walnuts, toasted
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1 tablespoon balsamic vinegar
Method
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Step 1
Preheat oven to 180C. Place the garlic on a lined baking tray. Roast, shaking every 5 minutes, for 20 minutes or until soft. Set aside to cool slightly.
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Step 2
Increase oven to 200C. Squeeze the garlic flesh from the skins into a bowl. Add 2 teaspoons of the oil. Use a fork to mash until a smooth paste forms. Spread the pita bread with the garlic paste. Combine the potato, rosemary and remaining oil in a bowl. Top each pita bread with a layer of potato, overlapping slightly. Sprinkle each pizza with a quarter of the parmesan.
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Step 3
Transfer pizzas to 2 large baking trays. Bake for 10 minutes. Swap trays and cook for a further 5-7 minutes or until golden and potato is tender.
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Step 4
Meanwhile, combine the witlof, rocket, pear and walnuts in a bowl. Drizzle over the vinegar and toss to combine.
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Step 5
Serve the pizzas with the salad.