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1
Preheat the oven to 400F.
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2
Slice about 1/4 inch off the stem end (opposite the root end) of the garlic head to expose the individual cloves.
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3
Put the whole garlic head, root end down, on a sheet of aluminum foil and drizzle with 1 teaspoon olive oil.
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4
Seal the foil package and place in the oven until the cloves are soft, 45 to 50 minutes.
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5
(You will have to open the package to check.)
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6
Let cool.
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7
Squeeze the softened garlic cloves out of the papery skins and mash with 2 tablespoons olive oil into a paste.
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8
Bring a small pot of salted water to a boil over high heat.
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9
Add the potatoes and cook until just tender, about 3 minutes.
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10
Drain.
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11
Heat a large skillet over high heat.
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12
Add the remaining 3 tablespoons olive oil.
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13
When the oil is hot, add the mushrooms and saute until well browned, about 5 minutes.
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14
Add the minced garlic and season with salt and pepper.
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15
Cook, stirring, for 1 to 2 minutes longer to release the garlic fragrance.
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16
At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500F to 550F).
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17
With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round.
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18
Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge.
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19
As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight.
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20
Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
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21
Place the dough on a pizza peel lightly dusted with cornmeal or durum flour.
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22
Work quickly now to prevent sticking.
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23
Brush the dough with one-quarter of the garlic paste.
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24
Top with one-quarter of the potato slices, then scatter with one-quarter of the mushrooms.
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25
Distribute the Crescenza cheese in 5 or 6 clumps, using a total of 2 ounces.
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26
Sprinkle with 1 tablespoon Parmesan.
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27
Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes.
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28
Transfer the pizza to a cutting board and scatter a handful of arugula over the surface.
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29
Cut into wedges and serve immediately.
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30
Repeat with the remaining 3 balls of dough.
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31
Enjoy with Cakebread Cellars Chardonnay or another rich, barrel-fermented Chardonnay.
