• 75minutes
  • 1676calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 heads garlic , leave whole

  2. 1/2 cup water

  3. 1/4 teaspoon salt , to taste

  4. 1/4 cup olive oil

  5. 1 1/2 cups ricotta cheese

  6. 1 large egg

  7. 1/2 cup Fontina cheese , grated

  8. 3 tablespoons grated parmesan cheese (can use more or less)

  9. 3 ounces prepared basil pesto

  10. 2 large prepared Boboli pizza crusts,

  11. 12 or 14 inch (my Boboli pizza crust Boboli Pizza Crust works great)

  12. 1/4-1/2 cup sun-dried tomato , drained and diced

  13. 1 (28 ounce) can tomatoes , drained and diced

  14. 3/4 cup sliced zucchini

  15. 1 cup small shrimp , peeled (can use small canned shrimp, drained very well)

  16. 2 -3 cups grated mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Set oven to 375 degrees.

  2. Leaving the heads whole, peel off as much of the papery skin as possible.

  3. Place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer.

  4. Pour the 1/2 cup water in the dish, sprinkle with salt, and drizzle with olive oil.

  5. Cover tightly with foil; bake in in a preheated oven (375 degrees) for 45-60 minutes, or until the garlic is easily pierced with a knife tip.

  6. Remove from the oven; let sit until cool enough to handle.

  7. Squeeze out the garlic cloves from there skin into a small bowl; mash into a paste (you have just made roasted garlic!).

  8. Raise the oven temperature to 400 degrees.

  9. In a medium bowl, mix together the ricotta cheese, egg, fontina, Parmesan cheese and pesto until smooth.

  10. Place the boboli crusts on 2 large baking sheets.

  11. Spread a thin layer of the garlic paste (to taste), over the prepared crusts.

  12. Spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).

  13. Sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese.

  14. Bake for about 15 minutes, or until the cheese is melted.

  15. Cut into wedges, and serve-- DELICIOUS!

  16. **NOTE**fresh plum tomatoes (sliced paper thin) may be used instead of canned, also of you are using canned tomatoes, make sure to drain very well.


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