Roasted Garlic Pizza

Roasted Garlic Pizza (Adapted from CL)

1 whole garlic head
2 teaspoons olive oil
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1/2 teaspoon dried oregano
6 ounces (1 1/2 cup) shredded mozzarella cheese
1 1/2 ounces fresh grated Parmigiano-Reggiano cheese
1/4 teaspoon crushed red pepper

Preheat oven to 375 degrees with a pizza stone placed on the lowest rack.

Gently remove the excess white papery skin from the head of garlic without peeling or separating the cloves. Slice off about 1/4" from the top of the garlic head - place on a sheet of foil and drizzle the exposed cloves with oil. Wrap foil around garlic to enclose. Place into the oven and bake until the garlic is tender, about 45 minutes. Remove and let cool for about 10 minutes - squeeze cloves to extract garlic pulp. Mash pulp and set aside.

Increase oven temperature to 425 degrees.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 10 to 12" circle on a lightly floured surface - transfer to the cornmeal-dusted peel. Spread roasted garlic evenly over pizza, leaving a 1/2" border around the edges - sprinkle the top with oregano. Scatter the top with the cheeses and crushed red pepper. Slide pizza onto the stone and bake until the crust is golden and the cheese has melted, about 12 to 15 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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