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Manchego and black garlic

Imagine a golden and crispy crust, lightly perfumed with olive oil, which hides under its coat of melted cheese, a filling rich in flavors. The Manchego cheese, both soft and tasty, brings a creamy texture to the pizza and a touch of character that marries perfectly with black garlic, which is a rare and subtle ingredient.

Black garlic is a garlic that has been aged for several weeks, in special conditions that transform it into a soft and melting texture, and that gives it a unique, sweet and slightly balsamic flavor. It is therefore the perfect choice to bring a touch of sophistication and finesse to this homemade pizza.

To top it all off, the pizza is topped with a garlic scape pesto, which enhances the flavor of the black garlic and adds a pop of color to the whole thing. Fresh arugula adds a green and slightly peppery note, while chili oil adds a spicy touch.

This homemade Manchego and Black Garlic pizza is a real explosion of flavors in your mouth, which will instantly transport you to Spain, the country of origin of Manchego cheese. It is a recipe that will surely please all lovers of refined cuisine and who want to discover new bold flavors.

🔍 Information
Details	Values
⏱️ Preparation time	20 minutes
🍳 Cooking time	10-12 minutes
⏲️ Total time	1 hour 30 minutes (including dough resting time)
🔧 Difficulty level	Easy
🍽️ Portions	4-6

Ingredients
Trim : Manchego cheese Black garlic Garlic Flower Pesto Rocket Chili oil
Dough : 500 g all-purpose flour 1 tsp instant yeast 1 tsp salt 1 tsp honey 300 ml of lukewarm water (about 38-40°C) 2 tbsp olive oil
Chili oil: 2 cups extra virgin olive oil 2 to 3 dried red jalapeno or habanero peppers 1 clove garlic, peeled and crushed (optional) 1 sprig of thyme

Instructions

Preparation of the dough: Dissolve instant yeast with honey and warm water. Let sit until bubbles form on the surface (about 5 to 10 minutes). Mix flour and salt in a large bowl. Add the yeast, water and honey mixture, then mix with your fingers until the dough comes together into a ball. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough into a ball and place in a large oiled bowl. Cover with a clean tea towel and let rest in a warm place for about 1 hour, until doubled in size. Oven cooking: Preheat the oven to 250°C (480°F) or as hot as possible. If you have a pizza stone, place it in the oven while it preheats. Divide the dough into one or two parts depending on the desired size after resting, then roll out each piece on a floured surface to form the pizza base. Transfer the pizza base to a lightly floured baking sheet or pizza peel if using a pizza stone. Quickly add the topping: Spread the pesto on the garlic flower, then add the minced black garlic, the thinly sliced ​​Manchego cheese, and finally, a little arugula. Bake the pizza for about 10 to 12 minutes or until the edges are golden brown and the cheese is melted and blistered. Add a little more fresh rocket straight from the oven for a crunchy and aromatic touch, then drizzle with chili oil to taste. Let cool slightly, cut into pieces and serve .

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	12 g
Carbohydrates	40 g
Sugars	4 g
Fibers	2 g
Lipids	22 g
Saturated fatty acids	8 g
Sodium	750 mg
Health note	8/10 Highlights: Good source of protein, moderate in sodium.

Products mentioned in this recipe