Homemade Pizza W Garlic Sauce Food

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• 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.
• 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.
• 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.

GARLIC PIZZA SAUCE

Steps:

• In a small saucepan over medium-low heat, place the olive oil and the minced garlic. Cook for 1-2 minutes, whisking constantly so the garlic doesn't brown. Add the Italian seasoning, salt and pepper and stir.
• Sprinkle in the flour and whisk quickly until it is a thick paste. Let cook and bubble for another 1-2 minutes.
• Stir in the half and half 1/2 c. at a time, whisking constantly. Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken. Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.

PIZZA WITH GARLIC AND OLIVE OIL

Steps:

• At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
• Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, and coarse salt.
• On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
• Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge.
• Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Cut pizza into wedges and serve immediately.

HOMEMADE PIZZA W/ GARLIC SAUCE

Steps:

• Preheat your oven to 425.
• Using your favorite dough preparation method (hand, mixer, machine), mix the dough and knead until smooth and elastic. Cover and let stand for 10-15 minutes.
• While the dough is resting, prep your toppings and mix the garlic sauce. You can use whatever flavor alfredo you prefer, but garlic alfredo gives it that extra little bit of sauce-y goodness.
• Lightly grease a pizza pan or cookie sheet and spread your dough around by pressing out with your fingers. Or, you could do the fancy flippy flying thing. But I've got low ceilings, so I just press it out -- The pizza can be made into any shape you want. I like to fill the whole cookie sheet, creating a thin crust. My wife prefers crafting a med-thin crusted circle.
• Spread your prepared garlic sauce on the crust, top with cheese, followed by toppings of your choice (I've been going with ham, black olives, and mushrooms while my wife favors a veggie blend of red onions, olives, mushrooms and bell peppers). Sprinkle a little more cheese over the toppings then straight to the oven.
• Bake for 20-25 minutes until the cheese is melted and bubbling and the crust is just starting to brown. If you prefer a less crispy crust, lower the temperature to 400 but keep the cooking time the same.
• Note: If you want your sauce to be extra garlicky, mix it the night before and let it sit in a sealed container in the fridge overnight.