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Sourdough Pizzette with Sun-dried Tomatoes, Roasted Garlic and Goat Milk Brie


Sourdough Pizzette with Sun-dried Tomatoes, Roasted Garlic and Goat Milk Brie
This recipe for sourdough pizzette with sun-dried tomatoes, roasted garlic and goat milk brie is a whole foods answer to the English muffin/French bread “pizza”, and it’s all grown up. This is great party food: the breads can be assembled ahead of time, then heated and served with ease. Roasted garlic is very sweet and not nearly as volatile for the breath as raw or quickly cooked garlic. To be safe, you can always garnish the pizzas with sprigs of parsley, which freshen the mouth.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes


  • 1 cup sun-dried tomatoes, chopped very fine
  • 1 teaspoon balsamic vinegar
  • 2 large heads of garlic (try to choose heads with large cloves)
  • 1 tablespoon olive oil
  • 1 round or oval 1-pound loaf of organic sourdough (or miche) bread, sliced 1/2–inch thick
  • 12 ounces goat milk Brie
  • Freshly ground pepper
  • ½ cup finely shredded basil


Preheat oven to 350’

Mix together the tomatoes and balsamic vinegar. Set aside.

Slice off the very top of the heads of garlic. Brush the garlic with the olive oil and wrap in foil. Bake for 1 hour, until garlic is soft and lightly browned.

Allow the garlic to cool completely. Squeezing from the bottom of the cloves, pop the garlic out of its skin into a small bowl. Mash the garlic into a paste.

Increase oven temperature to 400’

Spread about a teaspoon of the roasted garlic on each slice of bread. Top with a slice of the goat Brie and spread the cheese to the edge of the bread. Sprinkle each slice with about a tablespoon of the sun-dried tomatoes.

Bake the pizzette on the bottom rack of the oven for 12-15 minutes, until crisp. Cut into 2-inch wedges, sprinkle with basil, and serve immediately.

Makes about 8 pizzette, or 40 wedges

Copyright 2009 by Jen Hoy

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