Ingredients:
Fresh baked ciabatta bread sliced in half
Mike’s Hot Honey
Extra Virgin Olive Oil
Cherry tomatoes
Whole bulb of garlic
Diced pancetta
Sliced pepperoni
Fresh grated Pecorino Romano cheese
Fresh sliced mozzarella
Fresh Basil
Mutti Passata (or any Italian brand passata)
Kosher salt
Black pepper
Red pepper flakes (optional)
Cooking Instructions:
Preheat oven to 400 deg F. Slice whole garlic bulb in half and put in foil with olive oil poured over and rubbed into garlic. Then wrap the foil around garlic but not too tight on top of garlic; so it doesn't stick. Slice cherry tomatoes in half and toss with olive oil salt and pepper. Put tomatoes and foil-wrapped garlic in the oven together at 400 deg F. Roast tomatoes for 15 min or until you see a char and roast the garlic for 30 min. In a medium heat pan, pour in the passata (make sure it's an Italian brand). Add 2 tsp of kosher salt, 1 tsp of black pepper, and 1 tsp of red pepper flakes (optional). Then add 3 fresh basil leaves, a tbsp of EV olive oil, and fill up the empty passata jar with about a 1/4 cup of water, shake it up and pour into pan. Stir everything together bringing it to a slow simmer. Once simmering lower heat to low and continue cooking, stirring occasionally for about 30 min. After you remove the tomatoes from the oven, pinch the skin and remove from each tomato half. After 30 min, remove garlic from the oven and let it rest for 3 min. Make sure to put the oven temp up to 425 deg F for baking the pizzas. Time to assemble the pizzas. Start by squeezing the garlic out into a bowl, then add a tsp of olive oil and 1/2 tsp of salt and mash/stir the garlic together until it is a paste. Slice your ciabatta loaf into half, butterfly style so you have to pizza bases. This is where you can get creative as to what toppings you put on. I spread the roasted garlic paste on one pizza first, then added sauce to each pizza. I used fresh, sliced mozzarella cheese and grated Pecorino Romano. One pizza, I added pepporoni and diced pancetta and the other I went with the classic margherita style (mozzarella and fresh basil). I added the roasted tomatoes to both. One tip: add the basil when the pizza has about 1 min left so it doesn't burn. Put pizzas on a baking sheet and cook in the oven for 15-20 min at 425 deg F. I added some Mike's Hot Honey to the pepperoni and pancetta pizza. Enjoy!
Cook Time: 40 mins