This pizza recipe doesn't use tomatoes for the sauce but instead uses roasted garlic smeared on the pizza dough with caramelized onions and wilted spinach. I also made an accompanying roasted garlic sauce to dip the pizza into. Vampires beware.
I topped the pizza with seared chicken that I seasoned with salt, pepper, onion powder and garlic powder. This can easily be left off to make the pizza vegetarian.
I also caramelized some onions by sauteing them on medium-low heat with a little olive oil until they became sweet and brown. Try not to eat the caramelized onions one by one why you finish assembling the pizza.
Two types of cheese were used for this pizza: Mozzarella and Fontina.
I took half a bag of baby spinach and wilted it gently in a pot over medium heat.
Roasted garlic heads! I could make a dinner out of THIS, I love it so much. Just cut the tops off the garlic heads, drizzle with olive oil and sprinkle with salt and pepper. Cover and bake at 375 for 30 minutes to one hour. Garlic is ready when tops are brown and garlic is visibly bursting out of the top of the garlic head.
Using a mortar and pestle I ground the soft cloves of garlic into a paste.
For this recipe, I used a prepared pizza dough. To date I haven't tried to make my own dough although my new bread machine has a setting for dough that I plan to try soon. I first smeared the par cooked dough with garlic paste, then topped with wilted baby spinach and caramelized onions. Top with chicken pieces and lastly cover with cheese.
Bake at 425 for 15 minutes or until cheese is brown and bubbly.
To accompany the White Pizza I made this Garlic Sauce by Emeril Lagasse. It's made with milk, butter, flour, salt, cayenne and 3-4 heads of roasted garlic. Recipe below.