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Black Garlic? Oh Yes, And It Is Amazing On Pizza!

Ok, let me just tell say, “Holy cow!” Black garlic is smooth and intriguing. “Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit.” (blackgarlic.com)

Cutting open the head of black garlic for the first time, I was unsure what I was going to find. To my surprise, the garlic cloves were soft, smooth, and without that distinct garlic smell. It was almost earthy.

These delicate cloves can be sliced and added to sauces, salads, pasta, and as you will soon see…pizza!

According to bon appetit,

Black garlic is made when heads of (regular ol’) garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. For in-the-know chefs, it’s the shortcut to adding intense “what is that?” flavor to everything from mayo to steak. “Nothing compares to black garlic,” says Sarah Rich, the co-chef of Rich Table in San Francisco. “The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique.”

Pizza with lobster, wine-soaked pepper salami and black garlic

What you need:

  • Extra Virgin Olive oil
  • Ariosto Aglio e Peperoncino seasoning (It is a mixed spice with garlic and chili pepper)
  • Maldon sea salt flakes or any ‘flakey salt’
  • Capers as desired
  • Shallot- thin sliced and diced
  • Shredded smoked mozzarella- I use it with a heavy hand
  • Aged wine soaked pepper salami. You can use Soppressata or Prosciutto. Cut into match sticks or small pieces.
  • 1 head of black garlic sliced thin
  • 1 steamed lobster (1.25-1.5 pounds) claws and tails meat diced
  • Diced mixed fresh herbs to garnish: basil, oregano, thyme

Pizza Dough

fresh dough ready to go!

What to do:

We use a pizza stone and heat it in an oven at 500 degrees for 45-60 minutes. You can use a pizza pan/tin and lower the heat to 475.

No matter the method or origin, roll out or hand toss your dough into the desired size and shape. We then pre-cook the naked dough for about 45-60 seconds only, per master pizza Chef Chip, to just cook it a smidgen. Remove using a peel and now it is time to put it all together.

Drizzle the olive oil on the dough to cover, not too heavy. Sprinkle with sea salt and Ariosto Aglio e Peperoncino seasoning. Now disperse that glorious sliced black garlic and don’t be shy! You could stick this back in the oven for another 45 seconds to heat up and kick start that garlic infusion!

Now add the shredded smoked mozzarella, salami/meat, capers, and shallots. Feel free to add on Kalamata olives, mushrooms, or artichokes. Chef’s choice.

Lobster is wonderful on anything, especially pizza. The flavor, and more importantly the smell is just glorious. Sprinkle it all about and you are ready.

Depending on your oven, it could take 9-13 minutes. Watch it carefully. We sometimes brush the crust with seasoned olive oil. It perfectly browns the rim of the pizza.

Remove from the oven and top with the mixed herbs. You could use arugula as well. Cut and serve.

We love an Albariño or any other wine that can hold up to the complex flavors of this pizza. Enjoy it, we certainly did.

PS Special thanks to Wegmans for stocking this wonderfully delightful treat.

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