1 batch 30-Minute Dough (below)
2 cups mozzarella cheese, grated
2 cups (sharp) cheddar cheese, grated
1 head garlic
5 tablespoons unsalted butter, room temperature
1-2 tablespoons cornmeal
1/2 tablespoon olive oil
kosher salt and freshly ground pepper, to taste
marinara sauce, store-bought or homemade, for dipping
ranch dressing, optional
Preheat oven to 400 F.
Cut off the top 1/4 of your head of garlic (not the root) and place in the center of a sheet of aluminum foil.
Drizzle with olive oil and season generously with salt and pepper, then wrap foil tightly around garlic to create a little packet.
Place foil packet directly in the oven and roast for 1 hour.
Prepare 30-Minute Dough according to directions and set aside.
Remove garlic from oven and let rest 5 minutes before taking it out of aluminum foil.
Raise oven temperature to 450 F and sprinkle cornmeal evenly on a rimmed baking sheet.
Roll out pizza dough to a large rectangle and transfer it to baking sheet.
In a small bowl, squeeze out roasted garlic and mix in softened butter until incorporated.
Spread garlic butter evenly out over pizza dough, then sprinkle mozzarella and cheddar cheese over the top.
Place baking sheet in oven and bake for 15 minutes, or until cheese is bubbly.
Remove from oven, cut into strips and serve hot, with marinara (or pizza sauce) and ranch dressing.
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Yield: approx. 1 pound
2 1/2-3 cups all-purpose flour
1 cup warm water or milk
2 tablespoons olive oil
1 tablespoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
1. In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.
Note: if mixture is not bubbly, discard and start again.
2. Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.
3. Gradually continue adding flour until dough is smooth, then let rest 10 minutes.
4. Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.