Roasted Garlic Pizza

Ingredients

• 0.5 teaspoon active yeast dry
• 0.5 cup bread flour 
• 1 tablespoon cornmeal 
• 0.3 teaspoon pepper red crushed
• 0.5 cup flour all-purpose
• 1  garlic head whole
• 0.5 teaspoon kosher salt 
• 1 teaspoon olive oil 
• 2 teaspoons oregano fresh chopped
• 1 ounce parmigiano-reggiano cheese grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.3 cup warm water 100° to 110°

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• whisk
• pizza pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 37
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
3. Bake at 375 for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Dissolve yeast in 1/3 cup warm water in a small bowl, and let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
5. Place flours and salt in a food processor; pulse 2 times or until blended.
6. Add oil to yeast mixture, stirring with a whisk. With processor on, slowly add yeast mixture through food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times.
7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
8. Preheat oven to 40
9. Punch dough down; cover and let rest 5 minutes.
10. Roll dough into a 10-inch circle on a floured surface.
11. Place dough on pizza pan or baking sheet sprinkled with cornmeal.
12. Spread roasted garlic evenly over pizza, leaving a 1/2-inch border; top with cheeses, oregano, and pepper.
13. Bake at 400 for 12 minutes or until crust is golden brown.
14. Cut into 8 wedges.