Grilled pizza

* (Chicago Tribune/Bonnie Trafelet)

Oven-Roasted Garlic

>> 1 large bulb garlic

>> 1 tablespoon olive oil

Leave the bulb intact, but remove the outer papery covering. Put the bulb on a piece of foil, drizzle with olive oil, wrap the bulb in the foil and roast at 400 degrees for about 30 minutes or until soft. An alternate method is to roast the garlic on the grill over indirect heat.


>> Sliced fresh tomatoes

>> Mozzarella, sliced or shredded

>> Fresh basil, chopped or cut into thin strips

Pesto And Tomato

>> Pesto

>> Sliced fresh tomatoes or rehydrated, chopped sun-dried tomatoes

>> Roasted garlic cloves, sliced

>> Grated Parmesan cheese

>> Crumbled Gorgonzola cheese

White Clam

>> Olive oil

>> Chopped roasted garlic

>> 1 (10-ounce) can chopped clams, drained

>> Chopped cooked bacon

>> Parmesan cheese

>> Roasted red pepper strips (optional)

Apple And Gorgonzola

>> Golden Delicious apples, sliced paper-thin and sautéed in butter until tender-crisp

>> Chopped walnuts

>> Crumbled Gorgonzola

>> Crumbled goat cheese

Portabella Mushroom

>> Tomato sauce

>> Strips of portabella mushrooms, sautéed in olive oil

>> Caramelized sliced Vidalia onions

>> Shredded mozzarella

>> Crumbled goat cheese

>> Drizzle of truffle oil and sea salt after baking

Grilled Cheese And Tomato

>> Sliced American cheese

>> Prepared spaghetti sauce or sliced fresh tomato