Gluten-Free ‘Black & White’ Pizza


4 Whole MyBread Pita
16 oz San Marzano Tomato Puree
1 Tablespoon Salt
1 Tablespoon Black Garlic + 2 Tablespoon Chopped Black Garlic (approximately 3-4 Whole Cloves for each Tablespoon)
2 Cup Shredded Mozzarella
¼ Cup Goats Cheese (Chevre)
¼ Cup Finely Chopped Chives


Preheat oven to 450 Degrees F Convection. Blend the tomato, salt, and 1 Tablespoon black garlic into a smooth puree. Top the whole Pitas evenly with the black garlic sauce, using about 4oz per pizza base. Next scatter the chopped additional 2 Tablespoons of black garlic evenly atop the sauce. Cover each pizza with about ½ Cup of Mozzarella. Before placing in oven, ‘dot’ each pizza with the goat’s cheese.

Bake the pizzas on parchment lined baking sheets for approximately 10 minutes, or until the cheese is bubbly and golden brown. Garnish with freshly chopped chives and enjoy while hot.

Serves 4

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