Chef Ben Kramer,
Lux Solé
The tang of the parmesan, followed by tomato and onion, sings out over the base notes of garlic and basil. The mellow sweet roasted garlic finishes it off. Lux Solé originally made its name with its pizza. In this version, the housemade pesto gives it an herbal punch. Chef Ben sources his herbs from Winnipeg producer Growshow Hydroponics.
Ingredients
Tomato Mixture
2 cups tomatoes, diced
1 clove garlic, minced
2 Tbsp balsamic vinegar
1/2 cup red onion, diced
Pesto
2 cups fresh basil leaves, packed
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup parmesan cheese, grated
salt and pepper to taste
Roasted Garlic
3-4 heads garlic, upper quarter removed
4 tsp olive oil
Kosher salt
freshly ground black pepper
Method
Pesto
1. In a food processor, combine basil, garlic and pine nuts. Pulse until coarse.
2. Add oil and process until smooth.
3. Season with salt and pepper.
Roasted Garlic
1. Heat oven to 350°F.
2. Rub one tsp oil into each garlic head.
3. Season with salt and pepper. Place, cut side down, on foil-lined baking sheet.
4. Bake until cloves are soft and golden, approx 1 hour.
5. Carefully remove each clove of garlic from the head once cool.
Tomato Mixture
1. In a medium bowl, combine all ingredients and let sit for 10 min.
Pizza
1. Heat oven to 500°F.
2. Use favourite pizza dough recipe and roll it out to desired size.
3. Cover dough with pesto.
4. Dot with garlic and tomato mixture.
5. Top with freshly grated parmesan.
6. Bake approx 10 min.
Yield 2-4 servings