Roasted Garlic White Pizza with Garlic Sauce

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This pizza was ummmazing. Our oven has a dedicated element that plugs into the bottom of the stove. The pizza stone fits snugly on top, and my pizzas have come out fabulous. This was my first attempt at a "white" pizza, and Emeril's Parmesan crust was superb. As my stone wont hold a 15 inch pie, I weighed 1 pound of the dough, to form a 12 3/4 round. I used 2/3 of the cheeses and also 2/3 of the sauce. As for the roasted garlic, don't ask! I used tons. By the way, the roasted garlic wast the only problem for me with this recipe. After roasting, the cloves squeezed out as puree instead of whole. So---I ended up making a batch of "confit garlic". In a saucepan I put approximately 7 oz. weight of peeled garlic cloves. I covered the cloves with olive oil, and let the garlic cook over the very lowest possible heat, just until the cloves began to take on a little color. Drain the cloves, and voila---lots of sweet and tender garlic. This pizza is definitely "makeagainable".

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the pizza dough never says when to put the parmezan cheese in but the dough and sauce was good

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This recipe is very time consuming and creates a lot of mess. Make sure to make a rim on the dough so that the cheese does not melt all over the oven. The taste was good, but not sure if it was worth the time or the amount of dirty dishes.

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This roasted garlic white sauce is unbelieveably delicious! Words don't do it justice. Super easy, oh yeah baby!