2 heads of garlic
Cut top off of garlic heads, so bulbs are exposed. Rub with olive oil and sprinkle with salt. Roast covered in a 375 F degree oven, 30-40 mins, until cloves are soft and easy to remove from the head of garlic. Remove cloves and finely chop.
1 cup whole milk or half and half
2 Tbs butter
2 Tbs flour
roasted garlic (see directions above)
In a small saucepan melt butter. Stir in flour and 1 to 2 mins. Pour in milk and whisk to combine. Continue whisking and add salt and cayenne pepper. Increase heat to med. , whisking continuously, until sauce is thickened. Remove from heat and add 2 Tbs roasted garlic. Transfer to a bowl and let cool.
1 cup warm water
2 tsp. yeast
1 tsp. honey or sugar
2 Tbs olive oil
2 3/4 cup flour
1/2 cup finely grated Parmesan cheese
In a large bowl, combine the water, yeast, honey and 1 Tbs of olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 -10 mins. Add 1 1/2 cups of flour and Parmesan cheese. Mix until the batter is smooth. Continue adding flour 1/4 cup at a time until the dough is smooth, but slightly sticky. Turn the dough out and knead for 3-5 mins.
Place remaining olive oil in a large bowl. Place dough in the bowl, turning to coat with the olive oil. Cover with plastic wrap and set in a warm place, until doubled in size - about 1 1/2 hours.
Punch down dough. Separate dough into 4-6 lumps. On a piece of parchment paper, roll out dough very thinly.
Thinly slice 2 large baking potatoes.
In a large pot boil potatoes until they are soft enough to pierce, but still hold their shape.
Pre-heat oven to 500 degrees. If you have a baking stone cook pizzas on that, otherwise place a flat cookie sheet in the oven to cook the pizzas on.
On each pizza crust spread 1 Tbs white sauce. Don't use too much or your crust won't crisp. Add a layer potatoes and top with shredded mozzarella cheese.
Cook for 10-12 mins.
Remove and slice.