Happy Friday! This week’s End of the Week Exfoliation will be up tomorrow morning. I am looking forward to this weekend as I have a coffee chat with a very dear blog friend on Saturday and dinner tonight with a close Chicago buddy. I hope your weekend is dry, sunny, and relatively warm!
It’s been a looong time since I’ve posted any food recipes. Mostly because I don’t generally cook that much (hello, oatmeal, scrambled eggs, turkey wraps, and Chicago restaurants). But today’s recipe is a new favorite and so simple to prepare.
While dining at Piece in Bucktown a few months ago, Erwin and I discovered the joys of garlic as a topping on pizza. It was incredible. And now we are recreating a knock-off version every week or two. We’ve started to cook frozen pizzas while simultaneously roasting two heads of garlic. Once the pizza and garlic are finished cooking, we add the garlic cloves on top of the pizza slices. It’s that easy.
Take a look.
Cook the garlic on 425* for 20-30 minutes, until golden and soft. Cook pizza as directed.
Once the pizza and garlic are done, carefully pull each garlic clove out of the shell and place as much as desired on the pizza.
(We add Parmesan and red pepper flakes for extra flavor.)
There you have it. Such a simple twist on a no-brainer dinner.
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