Vine-Ripened Tomato Pizza with Roasted Garlic Puree, Fresh Mozzarella and Pine Nuts

• 80 cloves garlic, peeled
• 10 Tbsp. olive oil
• cornmeal
• 12 Pizza Dough, 16 oz. balls
• 1-1/2 tsp. chili flakes
• 15 cups fontina cheese, shredded
• 120 slices red onions, thinly sliced
• 20 each tomatoes, vine-ripened, sliced 1/4" thick
• 120 each cherry tomatoes, cut in half
• 24 slices POLLY-O Fresh Mozzarella Cheese, 1 lb. ball, sliced
• 3/4 cup Parmesan cheese, grated
• 3/4 cup fresh basil, chopped
• 3/4 cup pine nuts

1. To prepare the roasted garlic paste, heat garlic and oil in saute pan, stirring over medium heat until garlic is golden brown.
2. Remove and cool.
3. Smash with spoon to form a paste.
4. Reserve until needed.
5. To prepare each pizza, dust surface with cornmeal and roll 16 oz.
6. dough to 12" diameter.
7. Spread with 1 oz.
8. garlic paste, a pinch of chili flakes, 5 oz.
9. Fontina, 3-1/2 oz.
10. onions, 8 oz.
11. tomatoes, 6 oz.
12. cherry tomatoes, 4 oz.
13. Fresh Mozzarella and 1/4 oz.
14. Parmesan.
15. Bake in a 500 F oven for 7-8 minutes until golden brown.
16. Sprinkle with 1 tablespoon basil, 1 tablespoon pine nuts.
17. Cut into 8 slices and serve.
18. Yield: 12 Servings.

garlic, olive oil, cornmeal, dough, chili flakes, fontina cheese, red onions, tomatoes, cherry tomatoes, mozzarella cheese, parmesan cheese, fresh basil, pine nuts

Taken from www.kraftrecipes.com/recipes/vine-ripened-tomato-pizza-roasted-garlic-puree-fresh-mozzarella-pine-nuts-57917.aspx (may not work)