Garlic Soup Turned Pizza

by April on April 17, 2011

A lovely friend slaved over a hot stove for a whole day to make Smitten Kitchen’s 44 clove garlic soup in an effort to rid herself of at least part of two pounds of garlic. Why does she have two pounds of garlic? It was a good deal, duh. Winning.  Not one to turn down delicious food, I said come on over, I’ll try it out! She brought it over Wednesday night and we discovered that it was more delicious when bread was dipped into the soup than just eating it straight. That led me to the thought of putting this delicious creamy garlic soup-sauce on crust, top it with delicious, complementary vegetables and call it a pizza. I did just that on Friday night. Here’s the sauce on the crust:

The goods: leftover garlic soup (about a cup and a half) chopped spinach, red onions, halved cherry tomatoes and finely grated Parmesan Reggiano.

There we go, baked at 375 degrees for like, 20 minutes. Because I am using a pizza stone, I don’t turn on the oven until the pizza is ready to go in, because supposedly it will crack if you put a cold stone in a hot oven. I haven’t felt like challenging this rumor yet, so who knows if it’s true or not. Stories? Despite starting at 100 degrees and only being in for 20 minutes, it turns out perfectly done every time. Use gloves, it’s  obviously hot like the gates of hell.

Cut that bad boy up and serve up one of the best home made pizzas in a while. While this endeavor only took about an hour total, the soup takes many more, so good luck convincing anyone to make the soup for you again so you can re-create the pizza.

Works Every Time Crust

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water
  • dried basil, oregano, and/or red pepper flakes to taste (optional)

Directions

  1. Put the dry ingredients (minus the yeast) in your mixing bowl. Make a small well in the center, add the yeast.
  2. Make another small well to the side of the yeast well, pour in the oil. Pour the water into the yeast well, turn on the mixer until dough forms.
  3. Wrap in plastic wrap and put dough in fridge for a minimum of 20 minutes (this is a great time to do the chopping and grating, maybe empty the dishwasher too, just saying). Spray your pizza stone or cookie sheet with oil and spread pizza to desired thinness, but about a quarter inch thick is perfect. Top as desired and bake that bad boy for 20 ish minutes at 375 or until crust is browned and cheese is melted.
  • Robin @ Our Semi Organic Life

    this loooks sooo good! Reminds me of the time I used artichoke dip as a pizza base. Love the genius of it all!

    • April

      Ooooh, now that sounds amazing too. Now I’m thinking about all of the other things that could be used as a base. Pesto, with spinach and scallions and other green accouterments? Mmm!

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