I don’t believe I’ve ever encountered an individual who isn’t a fan of pizza.
Granted, it might be thin-crust cheese, as opposed to alfredo sauce, hearts of palm, roasted garlic, bell peppers, linguica, Portobello mushroom and basil, but the bottom line is that people of all ages agree – few dishes can enthuse taste buds with such a cornucopia of flavors as pizza. (Added to the fact that ordering pizza is a lazy person’s dream – no movement/effort required, except dialing the number.)
As of late, chefs and consumers have become increasingly innovative and gourmet with their pizza creations. Cheese and pepperoni no longer reign – in fact, there is no prototype for pizza. You can intertwine nearly any vegetable – artichokes, roasted garlic, zucchini, spinach, eggplant – any meat/seafood – salami, shrimp, linguica, steak – numerous cheeses – goat cheese, provolone, feta – and an array of sauces – garlic/basil, pesto, alfredo, cream cheese – into your pizza.
Garlic is one herb that is particularly strengthening in all facets of pizza development – whether it’s in the marina, baked into the crust or as a topping.
There are several pizza operations facilitating such a trend, including Washington-based Garlic Jim’s and California-based Round Table Pizza, as well as independent restaurants, such as Bridges Restaurant in Danville, Calif.
And, these garlic-infused pizzas (infused with Christopher Ranch’s California-grown garlic) have been wildly popular, chefs and representatives say.
“I think the popularity of fresh garlic on pizzas is growing,” said Ross Marzolf, director of public relations and marketing for Garlic Jim’s. “It’s a favorite ingredient in some of our very favorite pizzas.”
Read more about the burgeoning relationship between California-grown garlic and pizza in this month’s edition of Pizza Magazine – “The Spin On Garlic.”