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To keep organized in this recipe, Id definitely recommend reading through all the directions first!
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This isnt a hard recipe, it just has multiple steps, so its important to be as organized as possible!
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For the roasted garlic: First, were going to roast some garlic.
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Take peeled, whole garlic cloves and place in an oven safe bowl.
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Cover with oil and a pinch of salt.
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Cover with foil and roast at 350 degrees F for 3045 minutes or until golden brown.
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If youd like, in the last 510 minutes, you can remove the foil to speed up the process!
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For the pizza crust: Now lets make the dough.
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Combine warm water, dry yeast, honey, and olive oil together in a bowl.
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Let rest for 10 minutes.
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After 10 minutes, the mixture should be quite foamy.
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Place this into the bowl of your stand mixer and add in 1 cup of flour.
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Mix with dough hook on low while slowly adding in remaining flour and salt.
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Mix for 10 minutes.
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The dough will be smooth and should not be sticking to sides of bowl.
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Remove dough from bowl and onto a well floured surface.
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Knead a few of times using your hands (I kneaded the dough 12 times).
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Place in a well oiled bowl (I used cooking spray) and turn to coat dough in oil.
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Cover with a dish towel and let rest for 30 minutes.
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While dough is resting, make the roasted garlic white sauce.
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For the roasted garlic white sauce: Warm whole milk in a sauce pan over medium low heat and keep warm until ready to use.
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Youre going to start by making a roux.
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Melt butter over medium low heat and then add flour.
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Whisk until smooth and then whisk constantly while it cooks for about 90 seconds (up to 2 minutes).
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Again, whisking constantly, slowly add warm milk.
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Then add salt and cayenne pepper.
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Bring mixture to a boil.
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The sauce should be nice and thick now.
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Add roasted garlic (just the cloves, not the oil) and then transfer mixture into a high powered blender, like the Vitamix.
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Blend until smooth.
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Taste and re-season with salt, if necessary!
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Set aside to let it thicken up.
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To assemble the pizza: Dough should be fully rested by now!
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Roll it out onto a lightly floured surface and punch down.
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Let rest again for 10 minutes.
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Roll dough out using a rolling pin.
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The dough should be about 1/4 in thick.
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Make sure dough is completely even or you may have cheese sliding off while baking.
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Preheat oven to 500 degrees F and line a baking sheet with parchment paper or a Silpat mat.
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Top dough with roasted garlic sauce.
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Make sure to leave 3/4 inch border for the crust.
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Also, I reserved about 2 tablespoons of sauce to dip the crust in later on.
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Top sauce with thinly sliced mozzarella and freshly grated fontina.
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Bake for 610 minutes or until the cheese is melty and the crust is a golden brown.
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For the salad: While you let your pizza cool, make the salad.
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Combine olive oil, lemon juice, salt and pepper in a bowl.
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Give it a whisk and pour over arugula.
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Toss to combine.
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Use as much or as little dressing as you like.
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Id recommend starting with a little and adding more as you see fit.
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Cut pizza into equal pieces and top with the arugula salad and chopped cherry tomatoes!
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Serve immediately.
