For the garlic: Preheat the oven to 500 degrees F. Place the garlic on a baking sheet and drizzle
olive oil over the top. Roast
the garlic until golden brown, 20 minutes. Cool until ready to use.
For the sauce: Puree 60 cloves of the roasted garlic, reserve the remaining garlic for a later use. Place the cream and milk in a large pot and add the pureed garlic. Bring to a boil, then reduce the heat and simmer
for 10 minutes. Remove from the heat and add the cheese
and salt. Whisk
to remove any clumps and cool the sauce. Cover and refrigerate until ready to use.
For the pizza: Mix the cornmeal
together and dust
on a wooden board. Stretch out the pizza dough
on the board to form a 16-inch circle. Top with 6 ounces of the roasted garlic cream sauce, the mozzarella
, crumbled bacon, red onions
and 4 ounces of the reserved roasted garlic. Cook until the crust
is deep golden brown and the cheese is bubbling, 8 to 10 minutes. Slice into 10 slices and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.