Baldy Base Camp Pizza
Yield
1 pizzaPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
pizza dough
|
* |
| 2 | teaspoons |
rosemary leaves
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | large |
garlic bulb
red, skinned |
* |
| 8 | ounces |
cambozola cheese
|
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
pizza dough
|
* |
| 1E+1 | ml |
rosemary leaves
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 1 | large |
garlic bulb
red, skinned |
* |
| 231.2 | ml/g |
cambozola cheese
|
* |
| 15 | ml |
olive oil
|
|
| 5 | ml |
italian seasoning
|
*
|
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.
