- 4
Ingredients
- Pizza Dough:
- 1 c. whole milk
- 2 Tbs. unsalted butter
- 2 Tbs. flour
- 1/4 tsp. plus a pinch salt
- 1/4 tsp. cayenne pepper
- 3-4 heads roasted garlic
- 2-3 Tbs. yellow cornmeal, for peel
- 1 recipe Parmesan Pizza Dough
- 8 oz. fresh mozzarella, sliced
- 4 oz. grated fontina
- 2 Tbs. chopped basil
- 2 Tbs. chopped parsley
- 1 c. warm water
- 1 pkgs. yeast
- 1 tsp. honey
- 2 Tbs. EVOO
- 2 3/4 c. flour
- 1/2 c. Parmesan, finely grated
Preparation
Step 1
Gently heat milk in small saucepan until barely simmering. Melt butter. Add flour and stir until smooth. Cook 1-2 minutes. Do not allow flour to color. Gradually add the warm milk. Add salt and cayenne and increase the heat to medium. Remove from heat and add 10 of the roastede garlic cloves. Put in blender and process until smooth.
Place pizza stone in oven and preheat to 500 degrees.
Place cooled sauce on dough. Add mozzarella, then remainder of roasted garlic cloves over the cheese and top with the fontina. Bake 8-10 minutes or until crust is golden and cheese is melted and bubbly and golden brown in sports. Remove from oven and sprinkle herbs on top.
Roasted Garlic: 3-4 heads garlic, upper quarter removed. 4 tsp. olive oil. Kosher salt.Pepper. Preheat oven to 350. Place on foil-lined baking sheet and rub 1 tsp. oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down on gbaking sheet Bake until soft and golden, about 1 hour.
Dough:
Combine water, yeast, honey, and 1 Tbs. oil. Let sit until foamy, about 5 minutes. Add 1 1/2 c. flour and the salt, continuing until smooth. Add flour, 1/4 c. at a time until smooth but still slightly sticky. Turn the dough out and knead until smooth, 3-5 minutes.
Let rise until doubled, about 1 1/2 hours. Roll into 15-inch circle.