Roasted White Garlic Pizza
Garlic turns super-sweet when roasted; here, roasted garlic is blended into a creamy white sauce for pizza.
1 head garlic
2 teaspoons olive oil, divided, plus extra for pan
Salt and pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
1 bunch of bag (10 to 12 ounces) fresh spinach
Cornmeal, for pan
1 ball prepared pizza dough (about 1 pound)
8 ounces fresh mozzarella, shredded
4 ounces shredded Fontina or Jarlsberg cheese
1. Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil. Slice off the top quarter of the garlic head (the narrower end, not the fatter base). Drizzle about 1 teaspoon oil over the cut side of the head; sprinkle with salt and pepper. Place in prepared pan, cut-side down. Bake 1 hour, until cloves are soft when squeezed. Remove from oven; let sit until cool enough to handle. Squeeze head, cut-side down, to release the garlic puree into a small bowl.
2. Melt butter in a small saucepan over medium-low heat. Sprinkle in flour; stir until incorporated. Slowly pour in milk, stirring constantly until mixture thickens. Remove from heat; whisk in garlic puree, pressing any lumps against the side of the pan to incorporate them into the sauce. Season with salt and pepper.
3. Warm remaining 1 teaspoon oil in a medium saucepan over medium heat. Add spinach; cook 5 minutes, until wilted, stirring often. Turn out onto cutting board; coarsely chop.
4. Preheat oven to 425 degrees F. Lightly coat a large baking sheet with oil; sprinkle cornmeal. On lightly floured countertop, roll out pizza dough to a 15-inch round or 12-by-14-inch rectangle. Transfer to prepared pan. Let dough rest 15 minutes.
5. Spread white sauce evenly over pizza crust. Drop spinach over sauce; sprinkle with mozzarella and Fontina or Jarslberg.
6. Bake 15 minutes, until crust in golden and cheese melts.
Using the pizza dough from your local pizzeria makes for a professional-looking and super-easy pie. Many supermarkets also offer prepared pizza dough in 1-pound balls in the refrigerated section.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."