Cooked in their beautiful wood-fire oven, this one-of-a-kind pizza has a chewy, soft crust layered with melted stracchino, freshly grated pecorino cheese and black pepper. This is one pizza you won’t want to share.
Courtesy of Chef Craig Harding of La Palma.
Related: Dinette’s Pulled Pork Shoulder Pizza
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For the garlic purée: put garlic cloves and vegetable oil in a pot and simmer until garlic is soft, for about 15-20 minutes.
Strain garlic and keep both oil and the garlic cloves.
Puree the garlic cloves, until soft, while slowly drizzling the strained oil back in.
Take the portioned dough and stretch it out.
To assemble: dress the pizza with the garlic purée, diced stracchino cheese, and black pepper.
Place it in the oven at 425°F for 8-10 minutes.
Take the pizza out and brush the crust with the garlic infused oil (the same oil that was cooked down for the garlic purée).
Then garnish it with more black pepper, and a healthy amount of grated pecorino lupa cheese.