- 2 11.5 oz bags of Cheddar & Parmesan Brazilian Cheese Bread, thawed
- 1/4 cup garlic cloves
- 1/2 cup olive oil
- 8 oz fresh mozzarella
- 1 t dried oregano
- Fresh black pepper
- Mint for garnish
- 1 T balsamic reduction
- 1 oz Parmesan
- 4 oz ricotta cheese
- 1 heirloom tomato, sliced
- Fresh basil sprigs
Make the garlic puree by simmering garlic cloves in oil until soft. Strain garlic from the oil and process in a food processor until smooth. Set aside, saving garlic oil.
Combine Parmesan, ricotta and 2 tablespoons garlic puree and mix until smooth.
Spread olive oil on a marble or stainless table surface to keep dough from sticking. Drizzle olive oil on your hands too. Combine all Brazilian Cheese Bread together and knead into one large ball. Set aside.
Next, coat a cast iron or round baking dish with extra virgin olive oil. Press your dough down into the pan and push it up around the sides about 1 to 1.5 inches. With a fork poke the pizza dough all over. Brush the dough with some of the garlic oil.
Add the Parmesan/ricotta mixture on top. Add fresh mozzarella and sprinkle the dry oregano and on top.
Bake until the cheeses melt, and crust is golden, about 35-40 minutes.
Add the fresh heirloom tomatoes and fresh basil. Drizzle balsamic reduction on top and sprinkle with fresh pepper.
Remove pizza from skillet and let rest for 3 to 5 minutes before slicing. Enjoy!