Roasted Garlic White Pizza with Garlic Sauce
Entree
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on bakers peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

Roasted Garlic:
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.

Sprinkle about 2 tablespoons of the yellow cornmeal on a bakers peel or baking sheet. Place the rolled out pizza dough circle on the prepared bakers peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic:

Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.


 
Karissa Finley