Roast the garlic a day ahead; cool, extract the pulp, and refrigerate until you're ready to assemble the pizza. A slice of this pizza makes a tasty hors d'oeuvre, or serve two slices with a tossed salad for supper.
Cooking Light NOVEMBER 2008
1. Preheat oven to 375°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Dissolve yeast in 1/3 cup warm water in a small bowl, and let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and salt in a food processor; pulse 2 times or until blended. Add oil to yeast mixture, stirring with a whisk. With processor on, slowly add yeast mixture through food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4. Preheat oven to 400°.
5. Punch dough down; cover and let rest 5 minutes. Roll dough into a 10-inch circle on a floured surface. Place dough on pizza pan or baking sheet sprinkled with cornmeal. Spread roasted garlic evenly over pizza, leaving a 1/2-inch border; top with cheeses, oregano, and pepper. Bake at 400° for 12 minutes or until crust is golden brown. Cut into 8 wedges.
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