Featured Cookbook

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1. Creamy Garlic-Spinach Cheese Fondue

2. Arugula, Cherry Tomato, Basil, and Smoked Mozzarella Pizzettes

3. Pizza Dough

Book Description

Follow your nose to the Stinking Rose, where you'll find hearty, California-Italian fare for the garlic worshipper in us all. Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb.

... (more)

The Stinking Rose Restaurant Cookbook

Authors: Andrea Froncillo and Jennifer Jeffrey

Date: May 2006

ISBN: 1580086861

Publisher: Ten Speed Press

Hardcover

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This pizza is like party in your mouth! With a cast of roasted garlic cloves, smoked mozzarella cheese, colorful tomatoes and peppery arugula, this combination of flavors and textures is a perfect kick—start to any meal. Just don’t blame us if you feel like standing up and dancing around the table.

• 1/2 recipe pizza dough (recipe follows)

• Cornmeal, for sprinkling

• 4 tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper

• 8 leaves fresh basil

• 1/4 cup cherry tomatoes in various colors, halved

• 1/4 cup (1 ounce) shredded smoked mozzarella cheese

• 2 cloves roasted garlic

• 1/2 teaspoon minced fresh ginger

• 1 tablespoon freshly squeezed orange juice

• Juice of 1/2 lemon

• 1/2 cup firmly packed baby arugula

1. Preheat the oven to 425 degrees F.

2. With floured hands, stretch each ball of dough into a rough oval about 8 inches long and 4 inches wide.

3. Flour the surface of a lightly greased baking sheet and sprinkle with cornmeal. Place the 2 dough ovals on the pan. Spread 1 tablespoon of the olive oil over each crust with a pastry brush; sprinkle with salt and pepper. Scatter 4 basil leaves and half of the tomatoes over each crust and sprinkle each with half of the cheese.

4. Bake for 7 to 10 minutes, until the edges 0f the crust are golden and the cheese is bubbly.

5. While the pizzettes are baking, put the roasted garlic cloves in a bowl and mash them with the back of a spoon until they form a paste. Add the ginger, orange juice, and lemon juice and whisk until combined. Gradually add the remaining 2 tablespoons olive oil, whisking until the dressing is opaque and creamy. Add the arugula and toss to completely coat the leaves.

6. Remove the pizzettes from the oven and mound the arugula on top. Serve immediately.

More From This Book:

1. Creamy Garlic-Spinach Cheese Fondue

2. Arugula, Cherry Tomato, Basil, and Smoked Mozzarella Pizzettes

3. Pizza Dough

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