Baldy Base Camp Pizza
Submitted by bgray
Herb-infused pizza dough baked golden and topped with creamy Cambozola cheese and whole roasted garlic cloves. This rustic flatbread pizza keeps things simple, letting the nutty roasted garlic and rich blue-brie cheese do all the talking.
YIELD
1 pizzaPREP
10 minCOOK
35 minREADY
45 minThink of this as campfire meets gourmet.
A crispy herb-laced crust loaded with rosemary, basil, and oregano right in the dough itself.
Slice it up, smear on some creamy Cambozola (that gorgeous love child of blue cheese and brie), and top each bite with a soft, caramelized roasted garlic clove.
No fussy toppings, no jar sauce. Just bread, cheese, and garlic doing what they do best.
Kitchen Tips
- Roast the garlic bulb while the dough bakes so everything finishes around the same time.
- Cut the top off the garlic bulb cleanly to expose all the cloves. This lets the oil seep in and roast them evenly.
- Serve the Cambozola at room temperature so it spreads easily across each warm slice.
- If you can’t find Cambozola, a ripe Brie or creamy Gorgonzola dolce works as a stand-in.
Ingredients
Directions
Mix pizza dough per instructions, adding rosemary, basil and oregano to the dough.
Spread it out in a pizza pan and bake for 8 to 10 minutes until golden.
Cut the top off of the garlic bulb.
Put olive oil and italian seasoning into a ramekin and put in the bulb cut side down.
Bake in a toaster oven at 350℉ (180℃) for 25 minutes.
Cut the pizza into slices and serve with the Cambozola cheese and garlic.
To eat, place some cheese onto a slice, pop a garlic clove onto it and smear it in.
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