Lunchbreak: Chef Jared Batson of The Nomad Food Company makes his Black & White Pizza

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Jared Batson

‘Black & White’ Pizza (For Home Cooking)
8oz Pizza Dough Ball - Your Favorite Dough, Ideally a ‘Neapolitan Style’ Dough - Some Pizza shops, including us, will sell dough balls to you.
1 Teaspoon Olive Oil
2-3 Ounces of ‘Black Garlic Sauce’ (Recipe Follows)
→ Black Garlic Sauce - 1 Quart of Roasted Organic Tomato Sauce blended with ¼ C Black Garlic Puree and Salt to taste
1 Tablespoon Roughly Chopped, Whole Peeled Black Garlic Cloves
3-4 Ounces Shredded Mozzarella
1 Ounce Goats Milk, Chevre Cheese
1 Tablespoon, Freshly Chopped Chives
Preheat your oven to 475-500 Degrees (convection if possible) with a pizza stone or upside down baking tray inside.
Stretch Dough Ball into approx. 12” round and place onto a floured pizza peel or baking tray. Pour on and spread the olive oil, then the Black Garlic Sauce. Scatter on the pieces of chopped black garlic. Then, top with the two cheeses, spreading evenly across the dough and leaving approx. a 1” border.
Slide the topped pizza onto the baking stone, or alternatively, the baking tray set on the middle rack of your oven. Allow to cook for approx. 5-7 minutes or until your crust begins to blister and your cheese bubbles and becomes golden brown. Remove from oven and top with chives immediately. Cut and serve while hot.



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