My Baguette Pizza: L'Aglio


I was suppose to post this recipe on Sunday, but it was St. Paddy's day so I decided to post a couple of Irish dishes to join in the fun. This recipe was postponed until today. If you still remember the baguette which I bought from Freshly Baked, I kept the baguette until it went stale on purpose. Probably I wanna experiment on the flavors profile, like will it make any difference. Anyway, L'Aglio is just a fancy Italian way of saying "The Garlic".

I dislike how people would just blitz everything up into a puree or a spread, smear onto a bread and call it garlic toast. I mean, garlic toast or pizza deserves more, don't you agree? Don't get me wrong, I love garlic bread. IMHO, all the texture and flavors are kinda broken down during the blitzing process. We demand texture and flavors! Lol! In order to have them both is by mincing the garlic and cooking the ingredients slowly in a skillet rather than process them in a blender.

I used the same method and technique as my Margherita Baguette Pizza. I am also using a combination of cheeses for stacking flavors. The question is does the stale bread makes any difference? It sorta does in a way. There is a hint of tanginess aftertaste at the back of the mouth. Anyway, this is how garlic toast/pizza should be. Not to brag or anything, but this might be the best you have ever taste. I hope you will give this recipe a try.

Ingredients:

(Make 2 baguette pizzas)

  • Garlic Sauce:

  • Unsalted Butter, 2 TBSP

  • Olive Oil, 1/4 Cup

  • Garlic Finely Minced, 6 Cloves Adjust To Preference

  • Shallots Finely Minced, 3

  • Dried Italian Seasoning, Pinch

  • Chili Flakes, Pinch

  • Fresh Basil Chiffonade, A Handful

  • Fresh Parsley Finely Minced, A Handful

  • Green Onion White And Green Parts Finely Sliced, A Handful

  • White Wine Preferably Sauvignon Blanc, 1/4 Cup

  • Pure Honey, 2 TBSP Adjust To Preference

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Pizza:

  • Baguette, Half Loaf

  • Gruyere Freshly Shredded, A Handful

  • Low Moisture Mozzarella Freshly Shredded, A Handful

  • Parmigiano Reggiano Freshly Grated, A Few Sprinkles

  • Cayenne, Pinch

  • Fresh Parsley Finely Minced, A Handful

Equipment:

  • Cast Iron Skillet / Pan

  • Oven

Directions:

  1. Prepare the garlic sauce.

  2. Preheat oven to 220 degree celsius or 425 fahrenheit.

  3. In a skillet over low heat, add butter and olive oil.

  4. Swirl the skillet to melt the butter.

  5. Once butter has melted, add in garlic, shallots, Italian seasoning and chili flakes.

  6. Allow the garlic to simmer in the oil for about 15 mins.

  7. *The heat has to be on super low, or the garlic will burn very fast.*

  8. As soon as the garlic start to brown along the edges, add in basil, parsley and green onions.

  9. Stir to combine well.

  10. Add in white wine and stir to combine well.

  11. With the heat still maintaining at low, simmer until the alcohol has evaporated and slightly reduced.

  12. Add in honey, taste and adjust for seasonings.

  13. The sauce should coat the back of your spoon.

  14. Remove from heat and set aside.

  15. Prepare the pizza.

  16. Slice the baguette lengthwise in halves.

  17. Using a baking sheet, press the baguette down to slightly flatten.

  18. *This will ensure extra crispiness.*

  19. Top the baguette with gruyere.

  20. Spoon the sauce over the top.

  21. Transfer into a baking sheet lined with parchment paper.

  22. Wack into the oven and baked until the gruyere started to melt.

  23. *Keep an eye on it as we do not want to bake the baguette too far.*

  24. Once the gruyere started to melt, remove from oven and set aside.

  25. In a bowl, combine mozzarella, parmigiano, a light pinch of parsley and cayenne.

  26. Mix to combine well.

  27. Sprinkle the cheese mixture over the baguette.

  28. Wack into the top rack of the oven.

  29. Bake until the edges are almost charred and the cheese has melted.

  30. *If the edges start to charred before the cheese has melted, transfer onto a lower rack.*

  31. Remove from oven and garnish with more parsley.

  32. Serve immediately.

#pizza #baguette #frenchbread #garlic

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