Garlic Confit Purée

Tops 6 pizzas

25 large garlic cloves, peeled
1 c. extra virgin olive oil
salt and white pepper, to taste

Place garlic and enough olive oil to cover in an appropriately sized saucepan. Place on stove over low heat slowly and bring to a simmer slowly. Cook for approximately 30 minutes until each clove is soft but has taken on no color. Once cooked, remove from heat and allow to cool for approximately 30 minutes. Strain garlic from oil and place in blender, add back just enough oil to lubricate the garlic in the blender and blend until smooth. Add salt and pepper. Cool completely and spread on pizza crusts. Excellent with clams, capers, fresh parsley, mozzarella, and Parmesan.

recipe provided by John Caputo, executive chef at A Mano
www.midwesthomemag.com