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1
Set oven to 375 degrees.
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2
Leaving the heads whole, peel off as much of the papery skin as possible.
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3
Place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer.
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4
Pour the 1/2 cup water in the dish, sprinkle with salt, and drizzle with olive oil.
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5
Cover tightly with foil; bake in in a preheated oven (375 degrees) for 45-60 minutes, or until the garlic is easily pierced with a knife tip.
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6
Remove from the oven; let sit until cool enough to handle.
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7
Squeeze out the garlic cloves from there skin into a small bowl; mash into a paste (you have just made roasted garlic!
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8
).
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9
Raise the oven temperature to 400 degrees.
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10
In a medium bowl, mix together the ricotta cheese, egg, fontina, Parmesan cheese and pesto until smooth.
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11
Place the boboli crusts on 2 large baking sheets.
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12
Spread a thin layer of the garlic paste (to taste), over the prepared crusts.
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13
Spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).
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14
Sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese.
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15
Bake for about 15 minutes, or until the cheese is melted.
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16
Cut into wedges, and serve-- DELICIOUS!
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17
***NOTE***fresh plum tomatoes (sliced paper thin) may be used instead of canned, also of you are using canned tomatoes, make sure to drain very well.
