Monday, October 22, 2012
Vegan; 1 hour 10 minutes
I made this last night for more me then Bruce, but he LOVED this! He may not even have to fight with me to make it again! The longest part is the oven roasting the garlic, and trust me, it's worth it! Humor me on the coconut cream, you cannot taste coconut. I cheated with the pizza dough. I did post a recipe, but I found fresh vegan pizza dough at Whole Foods and all you have to do is roll it out! Saved me some time, since Bruce and I have only had yesterday to ourselves....
Roasted Garlic Coconut Cream
1/2 head garlic
1/2 cup coconut milk, unsweetened
1/2 cup sun dried tomatoes (I used the packed in oil, so I didn't have to re-hydrate)
1/2 cup artichoke hearts
a few sprigs fresh thyme
a few sprigs fresh rosemary
1. Chop the top (of garlic) off to make them easier to extract later. Place them in aluminum foil and cover with a little olive oil. Roast at 375F for about an hour until light golden brown.
2. When they are cool enough to handle you can pop the cloves out with your fingers. Mince them and blend them with the coconut milk and set aside. (I plan on using the other cloves in a different dish.)
3. Turn the oven up to 475F. Lightly flour a large baking pan, then sprinkle the top of the dough and your hands. Lightly flour the dough again if needed and press out to a large oval, slightly thicker around the edges. (I used my rolling pin to get the right size.)
4. Lightly pour the cream across the crust, then dress with the sun dried tomatoes, artichoke hearts, rosemary and bits of fresh thyme. Bake for 10 minutes or until lightly brown around the edges and the cream is starting to bubble.
Cut up and enjoy immediately!