For the sausage and buffalo mozzarella
pizza: Put the pizza stone in the oven and preheat the oven to 450 degrees F.
Put the head of garlic on a piece of tin foil, drizzle
1/2 tablespoon olive oil and season with salt. Wrap tin foil tightly around garlic, put in oven and roast
until golden and soft, approximately 45 minutes, remove from oven and raise the heat to 550 degrees F.
Squeeze the roasted garlic into a small bowl, add 1 tablespoon olive oil
. Using a fork, mash
the garlic and set aside.
Flour a clean, dry working surface and roll out the pizza dough
to 1/4-inch thickness. Dust
a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled out dough on top.
Spread the roasted garlic puree over the dough, followed by pieces of sausage and torn pieces of buffalo mozzarella cheese
, leaving a 1-inch border around the edges of the crust. Put the remaining olive oil in a small bowl and brush the edges of dough with olive oil.
To bake, lift the board with pizza and slide the pizza onto the hot pizza stone
in the oven. Bake until the crust
is slightly golden and cheese has melted, approximately 10 minutes. Garnish
the pizza with red onions
and oregano, slice and serve.