Serves: 8
Total Calories: 143
Yield: 8
Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside. Combine rolls and flatten into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Spread roasted garlic evenly over dough. Cover with plastic wrap and let rise for 30-45 minutes. Remove wrap and make indentations into dough with fingers at 1-inch intervals. Sprinkle with cheese. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and garnish with thinly sliced fresh basil while still warm.
This Roasted Garlic and Asiago Focaccia recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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