Prep 40 mins
Cook 1 hr 15 mins
A delicious pizza! You can use the pizza crust here or make your own or buy one. I have 5 pounds of garlic right now, so this is a great way to use some of it. This does take some time, so make the sauce the night before. Recipe courtesy Emeril Lagasse from the show Pizza Pizzaz.
- 1 cup whole milk (or non dairy milk of choice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon plus a pinch salt
- 1⁄4 teaspoon cayenne pepper
- 3 -4 heads roasted garlic (recipe follows)
- 2 -3 tablespoons yellow cornmeal, for sprinkling on baker's peel
- 1 parmesan pizza dough (recipe follows-or storebought)
- 8 ounces fresh mozzarella cheese, sliced
- 4 ounces grated fontina
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh parsley leaves
- 3 -4 heads garlic, upper quarter removed
- 4 teaspoons olive oil
- kosher salt
- fresh ground black pepper
Parmesan Pizza Dough
- 1 cup warm water (105 to 115 degrees F)
- 1 (1/4 ounce) envelope active dry yeast
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 2 3⁄4 cups unbleached all-purpose flour (can sub 3/4 cup of the flour with whole wheat flour)
- 1⁄2 cup finely grated parmesan cheese
- 1 pinch salt
- yellow cornmeal, for sprinkling the baking sheet
- 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 baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's 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.
- Parmesan Pizza Dough:.
- 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.
- 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.
- 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.
- Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.