Roasted Garlic White Pizza With Garlic Sauce

• whole milk (or non dairy milk of choice)↗1 cup
• unsalted butter↗2 tablespoons
• all-purpose flour↗2 tablespoons
• plus a pinch salt1⁄4 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• heads roasted garlic (recipe follows)3 -4 heads
• yellow cornmeal, for sprinkling on baker's peel↗2 -3 tablespoons
• parmesan pizza dough (recipe follows-or storebought)↗1
• fresh mozzarella cheese, sliced↗8 ounces
• grated fontina4 ounces
• chopped fresh basil leaves2 tablespoons
• chopped fresh parsley leaves2 tablespoons
• Roasted Garlic
• heads garlic, upper quarter removed↗3 -4 heads
• olive oil↗4 teaspoons
• kosher salt↗
• fresh ground black pepper↗
• Parmesan Pizza Dough↗
• cup warm water (105 to 115 degrees F)1
• (1/4 ounce) envelope active dry yeast↗1
• teaspoon honey↗1
• tablespoons extra-virgin olive oil↗2
• cups unbleached all-purpose flour (can sub 3/4 cup of the flour with whole wheat flour)↗2 3⁄4
• cup finely grated parmesan cheese1⁄2
• pinch salt↗1
• yellow cornmeal, for sprinkling the baking sheet↗

Step-by-step instructions

1. 1

   Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   Preheat the oven to 350 degrees F.

7. 7

   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.

8. 8

   In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

9. 9

   Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

10. 10

    Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

11. 11

    Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.