Fresh Garlic Turning Blue/Green when baked??
So I made a white pizza the other night, chopped 2 cloves of garlic in the food processor & sprinkled on the pie. I baked it for 10 minutes on 450 as the pizza crust instructions said. When i took it out, they minced garlic became a shade of blue green sprinkled throughout my pretty white pie :( Apparently when my husband re-heated a slice, it became more blue-green according to him.
Any ideas why this happened or if it's normal?
It is normal, it means your garlic is quite fresh and just a touch immature. The sulfur has found some copper to react with, making copper sulphate, which is very blue. It's safe to eat.
Blanching the garlic - like anything else, quickly heat, say 30 seconds in boiling water and cool in ice water - would probably prevent this. I suppose a quick saute would work just as well, might be more appropriate.
Some sources recommend using a canning salt, rather than iodized, as well.
I sautee my garlic in olive oil until it becomes almost translucent....this usually keeps it from turning blue/green.
A throw in a dash of Kosher salt...this will help enhance the flavor!