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

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