Cambozola Pizzetta with Rosemary & Roasted Garlic

I have to thank the sweet girls in the Mequon cheese department for introducing me to my latest bad habit:  Cambozola cheese, my friends.  A soft and creamy blue – if you’re a blue fan, you simply must try it!  And what better time to give it a taste than during the month of September, when it’s being featured as the Cheese of the Month!?  (read:  it’s ON SALE!)

I made this pizzetta as an experimental appetizer this past Friday night.  The hub and I liked it so much, I made it again for company on Saturday!  You won’t believe how something so simple can taste so elegant and delicious…it’s the perfect cocktail hour fare.

Enjoy!

CAMBOZOLA PIZZETTA WITH ROSEMARY AND ROASTED GARLIC
SERVES:  4-6 as an appetizer
Source:  foodnetwork.com, recipe by Michael Chiarello

1 package fresh pizza dough, divided in half (I used dough from the Sendik’s bakery)
½ c. olive oil
3 T. chopped fresh rosemary leaves, plus additional sprigs for garnish
2 T. minced garlic
1 c. grated Parmesan
1 wedge Cambozola Cheese, cut into pieces
1 head roasted garlic (see below)

Place a pizza stone in the oven and preheat oven to 450 degrees.

Press each piece of dough into an 8-10” round on a lightly floured surface.  (It doesn’t have to be perfect.  Rustic is good!)

In a bowl, combine the olive oil, rosemary, and garlic.  Brush some of the olive oil mixture on the pizzettas and sprinkle with some of the Parmesan.  Bake the pizzettas on the pizza stone until golden and crispy, about 12 – 15 minutes.  Remove from the oven and cut into pieces.  Serve with a piece of Cambozola and a bit of the roasted garlic.

For the Roasted Garlic:

Place a head of garlic on a cutting surface and slice off the top part of the bulb, exposing the tops of the cloves.  Place the bulb on a square of aluminum foil.  Drizzle garlic with some olive oil (2 teaspoons or so), a little bit of dried thyme (a pinch, crumbled), and some fresh black pepper.  Wrap tightly in foil and roast in the middle of a 400 degree oven until soft (about 45 minutes).  Open foil and when garlic is cool enough to handle, squeeze it out onto pizzettas.

Featured, Fresh, Frugal, Fabulous | September 24th, 2010