- 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
Garlic turns super-sweet when roasted; here, roasted garlic is blended into a creamy white sauce for pizza.
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. Tip:
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."