Recipe: Tex-Mex Garlic Pizza (garlic crust, cheese and jalapenos, no tomato)

TEX-MEX GARLIC PIZZA

"Spicy and flavorful, this alternative to the traditional Italian tomato-sauced pizza makes a great appetizer or side dish. Bread machines, food processors and heavy-duty mixers stand in for hand-kneading."

FOR THE PIZZA DOUGH:
1 pkg. active dry yeast
1 cup plus 1 tbsp. warm water
1 tbsp. sugar
3 1/4 cups all-purpose flour
1/2 tsp. salt
5 tbsp. olive oil, divided use
8 cloves garlic, minced, divided use
FOR TOPPING:
3/4 cup shredded mozzarella cheese
3/4 cup shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese
2 tsp. dried jalapeno flakes, reconstituted (or 4 jalapeno peppers, seeded and finely chopped)
1 tsp. dried red pepper flakes
1/2 tsp. chili powder

In a small bowl, dissolve yeast in 1 cup plus 1 tablespoon warm water and add sugar. Set aside for 5 minutes.

In a large bowl, combine flour and salt. Mix well. Add yeast mixture, 3 tablespoons olive oil and 2 minced garlic cloves to flour mixture. Stir together to form a ball. Place dough on a floured surface and knead for 10 minutes. Place dough in a greased bowl. Cover with a towel or plastic wrap and allow to rise for 1 1/2 hours in a draft-free area.

WHEN READY TO BAKE:
Preheat oven to 425 degrees F.

Punch down dough and allow to rest for 10 minutes.

Brush a 14-inch pizza pan with some of the remaining olive oil and roll out dough to fit pan. Brush dough with the remaining olive oil. Top with cheeses. Sprinkle with remaining garlic, jalapeno flakes, red pepper flakes and chili powder.

Bake at 425 degrees F for 25 to 30 minutes, or until cheese starts to bubble and turn golden brown.

Makes 1 (14-inch) pizza, 6-8 servings
Source: The Garlic Cookbook by David DiResta, Nitty Gritty Cookbooks