Garlic and Basil Pizza
Hey guys! Hope your day is going well so far!
Nicole, from Marina Maher Communications, recently sent me an idea about
making Boboli pizzas on the grill!
Thanks, Nicole! Now, I don’t have a grill but wanted to make a Boboli pizza anyway! I’ve tried the Boboli Original Pizza Crust before, so decided to try a new one:
Boboli Thin Pizza Crust:
Took the pizza crust out of the package:
Broke it in half so it would fit on the pan:
Added some olive oil, then some tomato sauce:
Cut up some cloves of garlic into thin slices:
Don’t freak out that there is so much garlic! The garlic softens as it cooks and mellows in flavor! But the flavor it does add is amazing! Seriously!
Added the slices of garlic to the sauce:
Added some mozzarella cheese:
I had the pan on top of the stove while the oven was preheating, so some of the cheese kind of melted as soon as I added it to the pizza!
Now, I actually think the cheese melts better when you just use a block of cheese and grate it yourself or cut it into small pieces yourself. I used prepackaged grated cheese since it was mozzarella, while the block cheese we had was cheddar. I just thought the mozzarella cheese would go better with the fresh basil I was going to add later!
Heated the pizza, and this is how it turned out:
Then roughly chopped some fresh basil leaves:
Added the fresh basil to the pizza:
Here is a slice of pizza:
So how did it taste?
Well for one thing I used way too much basil! I wanted to use a lot of it up before it went bad, so I just added a whole bunch of basil leaves to the pizza! But that turned out to be too much (next time would use half the amount) as it overpowered the whole pizza!
But that might have been a good thing because…
The garlic didn’t really soften that much, even though I’ve made garlic pizza a few times before! I think that’s because our oven is older, and while it cooks food just fine, it’s not as powerful as newer ovens! Whenever I make garlic pizza at a friend’s house, the garlic is always the absolute best part of the pizza since it softens so much and just adds the most amazing flavor! And it doesn’t really leave an aftertaste at all! But for my pizza, it did! I couldn’t really taste the garlic too much when I was actually eating the pizza, as the basil overpowered it, which was a good thing, since the garlic would have been too pungent anyway!
As for the Boboli Thin Pizza Crust, I really liked it! I have tried the Boboli Original Pizza Crust before, and while I like it, it is more bread-like in texture since it is so thick, and therefore I think is also a bit dry. The Boboli Thin Pizza Crust was kind of doughy and a bit moist, and was closer in texture to real pizza crust than the Boboli Original Crust. It didn’t really crisp up in the oven, but that’s to be expected, as pizza never crisps up in our oven! I think the pizza crust would crisp up nicely if you had a newer oven. I will say, though, that the very outer edges of the crust (where there was no tomato sauce) got a little crispy, and I thought that tasted awesome! So all in all, I really like the Boboli Thin Pizza Crust! I just saw online that Boboli also makes a Whole Wheat Thin Pizza Crust, so I’ll probably try that next!
Have a great day, everyone!
July 22nd, 2010 at 9:32 am
Your pizza looks great! I love fresh basil. I’ve tried the boboli whole wheat thin crust and it is awesome!! I was really suprised b/c I wasn’t expecting much, but loved it!!
July 22nd, 2010 at 11:06 am
woooooowww that looks so delicious!!! Too bad I can’t eat it through the computer screen!!!!!
July 22nd, 2010 at 9:46 pm
Mmmmm, that looks SO good!!
July 23rd, 2010 at 10:40 am
YUM! I’ve been craving pizza lately, and yours looks fantastic. I can never have too much basil!
July 24th, 2010 at 1:19 am
YOu wanna know something fuuny? this was a meal on my menu from my ED treatment, the boboli crust, sauce, cheese everything. I was so sick of it when I left! But I’m glad you enjoyed it!
July 24th, 2010 at 5:41 am
Great idea!! I love Boboli pizza. I don’t eat it anymore because it has wheat, but I still make it for Nick sometimes. We always get the whole wheat kind so I would highly suggest it. Actually I think it tastes better than the white! It’s also a bit thinner and crispier.
July 24th, 2010 at 7:46 pm
Em ~ Thanks! And glad to know that the whole wheat thin crust is awesome!
Kristi ~ Haha, thanks!
Jess ~ Thanks!
Katie ~ Thanks! I’d probably be with you on the “never can have too much basil” but since I’ve only had fresh basil a few times, I need to get used to it! I should start making more meals with fresh basil, pronto!
Eden ~ That’s really interesting! Hopefully you liked it at first! I get tired of foods I eat all the time as well!
Gina ~ Thanks! And thanks for telling me that the whole wheat kind is thinner and crispier! I think I would really like it!