For the Garlic Cream:
- 1 head of garlic, halved
- Olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup of milk, warmed
- ½ cup freshly grated pecorino cheese
- Salt and pepper
- Pizza dough
- 1 cup of roasted brussels sprouts, halved
- 4 strips bacon, cooked and crumbled
- 2 cups grated fontina cheese
- Fresh thyme, chopped
- Are you ready for this? Preheat that oven to 375 degrees F.
- Place the garlic on some tin foil and lather it in olive oil. Season it with salt and pepper, then wrap it up to form a bundle so it’s comfortable.
- Roast in the oven for 35-45 minutes, then take it out of the oven to cool off.
- Raise the oven temperature to 475 degrees F and place in the oven.
- Melt some butter in small saucepan over medium heat.
- Whisk in the flour and cook for a minute. Then, whisk in the warmed milk until it begins to thicken.
- Now go ahead and throw that cheese in.
- Squeeze the roasted garlic cloves out of the skins and into the sauce. At this point, you might be inclined to taste a sample of this masterpiece. Look around to make sure nobody is watching, then go ahead.
- Finally, whisk this all together and let it cool. Get ready; the good part starts next (free sample below).
To Assemble this Piece of Art:
- Roll the pizza dough out in your preferred shape and size. In other words, just as big as possible. The more pizza, the better.
- Place on a pizza peel sprinkled with cornmeal.
- Spread the roasted garlic sauce evenly over the dough and then top with the grated fontina. Keep in mind, the more garlic sauce you use, the more breath mints you’ll need later.
- Put the brussels and bacon on top, then sprinkle on some fresh thyme. This is kind of like putting the finishing touches on the Sistine Chapel. Except it’s better, because bacon.
- Transfer the pizza to the preheated oven and bake for 10-15 minutes, or until that bacon starts to crisp and you just can’t fight the feeling anymore.
- Remove from the oven so it can cool. (This may or may not be the part when you burn yourself while trying to grab the slice that has the extra bacon on it.)
- Slice this up and serve it to all your guests. Kidding; eat the whole thing yourself. You deserve it.
This recipe is adapted from Yes to Yolks.