White Pizza with Roasted Garlic, Prosciutto, and Arugula

To roast the garlic: Preheat oven to 400 F. Peel off the first couple outside layers from the garlic bulb, leaving it mostly intact. Chop off the top 1/2-inch of the bulb. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper (see the related blog post for photos of this). Wrap bulb in a sheet of parchment paper or foil, twist or tie the foil at the top, forming it into a parcel shape. Place it on a pan and put in oven. Roast for 1 hour. Remove garlic from oven and let it cool. While still warm, squeeze each clove out of its sleeve by pushing from the bottom of the bulb to the top—like you’re squeezing a tube of toothpaste. Mix roasted garlic with remaining 2 tablespoons of olive oil until combined.

To make pizza: Preheat oven to 425 F. Roll out the pizza dough then put the dough onto your pizza pan. Spread garlic and oil mixture onto the prepared pizza dough. Season with salt and pepper. Dot the crust with ricotta and goat cheese. Sprinkle parmesan on top, and then layer prosciutto on top of cheeses.

Using a brush or your finger, coat the outer crust with some olive oil and sprinkle with sea salt.

Bake at 425 F for 15-20 minutes, or until crust turns golden brown and cheeses melt. Remove from oven and top with fresh arugula. Enjoy!