Recipes

  Ingredients

• 3 bulbs garlic
• 2 Tbsp olive oil
• 1 ball Citarella pizza dough
• 2 cups shredded mozzarella
• 1 cup fresh ricotta
• 2 cups Citarella marinara sauce
• 3 Tbsp butter
• 2 Tbsp fresh parsley, minced
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving
• Salt and pepper, to taste

Instructions

1. Remove pizza dough from fridge and allow to come to room temperature for at least 30 minutes.
2. Preheat oven to 375°F. Cut top off garlic bulbs, leaving the base intact; place on piece of foil and drizzle with olive oil. Season with salt and pepper and seal. Bake for 30 minutes until garlic is golden and soft. Squeeze garlic cloves out of bulb, reserving half for sauce.
3. Roll out pizza dough into a large rectangle. Spread ricotta across the dough and top with shredded mozzarella. Sprinkle half of roasted garlic on top of the cheeses and season with salt and pepper. Roll up into a long log like you’re making cinnamon rolls, and cut into 1.5” pieces. Line a baking dish with parchment paper and place rolls, filling side up, into the dish.
4. Bake rolls for 30-45 minutes until puffed and golden brown.
5. Meanwhile, gently heat the marinara and fold in the remaining roasted garlic. Place into a bowl and garnish with fresh basil.
6. Melt the butter, and mix in the minced parsley. Remove the rolls from the oven and brush with the melted butter.
7. Serve warm with roasted garlic marinara and grated Parmesan cheese.