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 and semolina 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. It has not been tested for home use.
Recipe courtesy of Goat Hill Pizza of Potrero Hill, San Francisco, CA