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Note: The cook time is so long because it includes the time to roast the garlic.
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However, this can be done in advance.
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Roasted Garlic Cream Sauce:
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Preheat oven to 375 degrees F (190 degrees C).
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Cut a sliver off of the top of the entire garlic head so that you cut through the tips of each garlic clove.
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Place cut side up on a piece of foil, drizzle with olive oil and wrap the foil around to seal.
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Roast in the oven for about 40 minutes.
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When cooled enough to touch, squeeze the roasted garlic out.
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In a small saucepan, melt the butter over low heat.
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Whisk in the flour and cook about 2 minutes not letting it brown.
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Slowly whisk in the broth and heavy cream.
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Stir occasionally until very thickened.
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Add about 1 teaspoon, or more to taste, of the roasted garlic and whisk to break up.
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Season to taste.
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Pizza Dough:
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Preheat oven between 450-500 degrees F (250 degrees C), the hotter the better.
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Place a pizza stone or baking sheet in the oven to preheat this ensures a crispy crust.
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Stir 1 1/4 cups of the all-purpose flour, the yeast and salt in the bowl of an electric mixer.
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Add the warm water and oil and whisk on high speed for 30 seconds.
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Scrape bowl and whisk on high for 3 minutes.
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Use a wooden spoon to stir in the remaining flour.
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Switch to the dough hook and knead it on low for 5 minutes.
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Cover the bowl with a towel and let the dough rest 10 minutes.
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Place the dough on a floured surface.
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For this pizza, I chose to divide it into three (3) parts, for crusts in between thin and regular thickness.
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You could go many other ways with it though.
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You could divide it in half for two (2) 9 regular crusts, or four (4) pieces for thin crusts.
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You could even do 2 large sheet pan sized thin crusts, etc.
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Roll dough out into desired shape.
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You can also stretch it with your hands.
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Place it on the hot pan and prick all over with a fork.
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Prebake for 10-15 minutes until golden brown spots appear on the crust.
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(Tip: If you want to make the dough ahead of time, divide the rested dough into portions and place each in its own zip-lock bag.
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Refrigerate for 1-2 days or freeze for up to a month.)
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Assembling Pizzas (based on three 9 pizzas):
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After the pizza doughs have pre-baked, pull them out of the oven to assemble the toppings.
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Use 1/3 of the toppings for each of the 3 pizzas.
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Start with the garlic cream sauce, then the grated cheese.
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Next arrange the asparagus, followed by the tomatoes, red onions and roasted red bell pepper.
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Finally place some slices of goats cheese on top and sprinkle with crushed red pepper flakes.
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Place back in the oven and bake until the cheese is bubbly and starting to become golden brown, and the tomatoes are wrinkly and soft.
