Mini Pizzas with Cambozola, Roasted Garlic, Sun Dried Tomatoes and Basil

*Mini Pizzas with Cambozola, Roasted Garlic, Sun Dried Tomatoes and Basil*
Makes 12 mini pizzas, or 48 appetizer wedges

Don't you just think that the English Muffin is the perfect mini pizza crust?  I do!  I roast my own garlic for these.  Don't let the amount put you off.  Roasted garlic is very mellow and delicious!

3/4 cup oil packed sun dried tomatoes, drained well
and juilienned
2 tsp balsamic vinegar
1/8 tsp black pepper
4 large heads of garlic
sea salt and black pepper, fresh ground
2 TBS olive oil
6 English muffins, split in half
6 ounces Cambozola cheese at room temperature
1/4 cup julienned fresh basil

Pre=heat the oven to 180*C/350*F. 

Place the sun dried tomatoes in a small bowl.  Add the balsamic vinegar.  Season to taste with some black pepper.  Leave to marinate.

Place the garlic heads onto a large sheet of aluminium foil.  Cut the tops of off each horizontally about 1 inch down.  Drizzle with the olive oil.  Scatter with sea salt and freshly ground black pepper.  Bring the foil up over top and seal the garlic iinside.  Bake in the heated oven until the garlic is lightly brown and soft.  This should take 50 to 60 minutes.  Remove from the oven and allow to cool.   Once cooled, remove the garlic cloves from the skins by squeezing from the bottom of each clove.  Place in a bowl and mash with the back of a spoon.

To assemble the pizzas.  Increase the oven temperature to 190*C/375*F.  Spread 1 1/2 tsp of the roasted garlic over each muffin half.  Top each with 1 tablespoon of the Cambozola cheese and 1 TBS of the sundried tomatoes, distributing them evenly over the garlic.  Place on a baking sheet.  Bake on the bottom rack of the heated oven until the cheese melts and the pizzas become crisp.  This will take from 10 to 12 minutes.  Sprinkle each finished pizza with some basil and serve. 

Cut each into 4 wedges if you are serving them as appetizers.
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