We've been trying out a lot of white pizzas lately (no sauce) and this is probably our favorite thus far. Instead of using sauce, or even ricotta, as the binding agent, this one uses deliciously mushy roasted garlic, which we then covered with cheese. How could it NOT be delicious?
The only thing I would change is the dough. Mine didn't rise, and although I was able to roll it out big enough, it didn't puff up or anything when we cooked it. Either I'd try another recipe for dough or I'd use some TJ's pre-made dough. But the simple, tasty toppings are a definite make-again.
Roasted Garlic Pizza
Cooking Light, November 2008
Roast the garlic a day ahead; cool, extract the pulp, and refrigerate until you're ready to assemble the pizza. A slice of this pizza makes a tasty hors d'oeuvre, or serve two slices with a tossed salad for supper.
1 whole garlic head
1/2 teaspoon active dry yeast
1/3 cup warm water (100° to 110°)
2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces bread flour (about 1/2 cup)
1/2 teaspoon kosher salt
1 teaspoon olive oil
1 tablespoon cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon crushed red pepper
1. Preheat oven to 375°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Dissolve yeast in 1/3 cup warm water in a small bowl, and let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and salt in a food processor; pulse 2 times or until blended. Add oil to yeast mixture, stirring with a whisk. With processor on, slowly add yeast mixture through food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4. Preheat oven to 400°.
5. Punch dough down; cover and let rest 5 minutes. Roll dough into a 10-inch circle on a floured surface. Place dough on pizza pan or baking sheet sprinkled with cornmeal. Spread roasted garlic evenly over pizza, leaving a 1/2-inch border; top with cheeses, oregano, and pepper. Bake at 400° for 12 minutes or until crust is golden brown. Cut into 8 wedges.