Place 1 cup of peeled garlic cloves (3 to 4 bulbs). in a small saucepan with enough olive oil to cover the garlic (about 1 cup). Simmer over medium heat about 20 minutes, until garlic is a rich dark golden brown on the outside. They should develop what resembles a crust. Continue to cook until garlic is dark, rich brown. Stir occasionally to prevent garlic from sticking to the pan and burning. Remove from heat. Let garlic stand in oil for 15 minutes. Use a slotted spoon to transfer garlic to a plate lined with paper towels. Transfer remaining oil to a jar with tightly fitting lid. Separately refrigerate garlic and oil, tightly covered, up to 2 weeks.
Multipurpose Herb Oil
Any olive oil will work, even the oil from the caramelized garlic recipe.
Omit if using oil from the caramelized garlic recipe.
Multigrain Pizza Dough with Honey
Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze for up to 3 months. Thaw in refrigerator before using.
If you do not have a baking stone, place a baking sheet upside down in oven.
***Parchment Paper Tips:
Not all parchment paper is safe at 500°F. Be sure to check your package directions.
All-Purpose Pizza Dough
At this point, the dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label, and freeze up to 3 months. Thaw in refrigerator before using.
As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking/baking spray, then prepare the pizza on the pape
Closely watch pizzas that are layered on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.