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1.
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Preheat oven to 350F.
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2.
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Dissolve yeast in warm water in mixer bowl.
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Then add salt, olive oil and 2 1/2 cups of flour.
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3.
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Using paddle attachment, mix until dough just comes together.
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Switch to dough hook, or if doing by hand, turn out onto floured surface.
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4.
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On medium speed, knead with hook for approximately 4 minutes, slowly adding in the rest of the flour 1/2 cup at a time.
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When dough starts to clean the side of the bowl, stop adding more flour.
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When done, dough should be tacky, not sticky, and smooth.
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5.
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Cover dough in a greased bowl and let rise until doubled, about 1 hour.
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6.
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While your dough is proofing... Cut the pointed side off of the head of garlic and cut the head in half.
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Place one half of the head of garlic on a piece of tinfoil large enough to cover it.
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Set aside the other half for dip or other cooking.
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You could also just roast the whole thing because roasted garlic is amazing.
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7.
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Drizzle the garlic with olive oil so it seeps between the cloves.
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Wrap up in tinfoil.
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Bake in oven preheated to 350F for about 35 minutes.
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The garlic will be soft when done.
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When you pull out your garlic, increase temperature to 450F and, if using a pizza stone, slip it in the oven to preheat.
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8.
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Holding the closed end, squeeze garlic out of skin into a bowl.
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Its easier to do when still hot, but unless you sport some awesome kitchen gloves that allow you to have finger mobility, Id suggest letting the garlic cool down a bit.
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9.
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Prepare your other toppings.
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Peel and slice beets thinly (thin enough that they will cook through and get crispy on edges).
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Lightly toss beet slices in a bit of olive oil.
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Chop up the beet greensthe leaves are edible.
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Chop 2 shallots finely.
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10.
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When dough has doubled, your garlic should be done and the oven should have heated to 450F with optional pizza stone inside.
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Now is time to shape and top the pizza.
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11.
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Lightly deflate dough.
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Shape into one large or two medium pizzas.
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I like to pat a ball of dough out with my hands and then, holding the edges, slowly stretch the disc as I move it around in circles.
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You can also just roll the dough out on a floured surface.
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If the dough doesnt want to hold its shape, let it rest for 10 minutes and wash a dreaded dish or two.
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12.
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Sprinkle pizza pan, baking sheet or your pizza peel with cornmeal.
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Place dough on top.
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13.
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Brush entirety of pizza with olive oilincluding the crust.
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Then, take your roasted garlic and spread it across the dough.
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It should rub on, but might require a bit of mashing and then fork smearing onto the dough.
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Chunks here and there are fineroasted garlic is mild.
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14.
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Slice 2/3 of your goat cheese into thin slices, and place over garlic.
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Then, cover with slices of beets, sprinkle with chopped greens, shallots and a little salt.
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Then crumble the rest of the goat cheese across the top.
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I strongly suggest the cheese first method because we did not do this, and the beets slid off a bit.
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15.
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Bake for 20-25 minutes, until golden brown and melted.
