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1
Preheat oven to 450 degrees F. Cut top of the garlic bulb off (exposing the tips of the garlic cloves).
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2
Drizzle with 1/2 teaspoon of olive oil, wrap in foil, and bake for 20-25 minutes.
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3
Remove from oven and allow to cool to touch.
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4
Then gently squeeze the base of the bulb and the roasted garlic cloves should pop out of the skin.
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5
Set the roasted garlic aside.
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6
In a skillet over medium heat, brown onions in a teaspoon of olive oil (takes about 15 minutes).
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7
Season with salt and pepper.
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8
When fully caramelized, deglaze pan with a Tablespoon of balsamic vinegar just long enough to combine the onions with the vinegar and scrape up the browned bits from the bottom of the skillet.
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9
Then remove from heat and set onions aside until ready to make pizza.
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10
Roll pizza dough out as thin as you can get it.
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11
Top with your favorite pizza sauce.
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12
Evenly sprinkle roasted garlic cloves and onions across the pizza.
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13
Crumble 4 ounces of goat cheese on top.
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14
Bake in your preheated oven until crisp (about 15-20 minutes).
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15
Check it often as oven temps vary cooking times.
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16
When crust is golden, remove from oven and top with chopped basil.
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17
Slice into pieces or squares and serve.
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18
Note: I used a pizza crisper (the round pan with all the holes in it) to bake this.
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19
You can use your pizza stone, or even a regular pan if necessary.
