Pizza Bianca
with Roasted Garlic and Chicken Sausage

This simple and elegant white pizza pie features roasted garlic–spiked ricotta, Italian sausage, and cured prosciutto. Roasted garlic is mashed into a paste and mixed with ricotta and a splash of milk to create a rich white sauce. Crumbled sausage is sprinkled on top, along with more roasted garlic and bits of salty prosciutto. Large dollops of the garlicky ricotta are splashed across the top. • makes 2 pizzas, serving 4

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• 2 heads garlic
• 2 tablespoons extra virgin olive oil
• ½ cup plus 6 tablespoons quality whole-milk ricotta cheese
• 2 tablespoons whole milk
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• Semolina flour, for pizza peel
• Pizza Dough
• 2 thin slices prosciutto, torn into small pieces
• ¼ cup cooked Italian chicken sausage meat

Preheat the oven to 400°F.

Cut the top fourth off the heads of garlic and discard the tops. Place each head in the center of a roughly 6 by 6-inch square of tinfoil. Drizzle the olive oil over the top of each garlic head and wrap the tinfoil up around each one like a parcel. Roast for 40 to 50 minutes, until aromatic and deeply golden. Use tongs to remove the garlic heads from the foil. Let cool completely. Take one garlic head and squeeze the softened roasted garlic paste out of the papery shell of the head. Discard the papery shell and reserve the roasted garlic paste. Peel the paper off the individual cloves of the remaining head. Set aside.

In a small bowl, mix together the roasted garlic paste, ricotta, milk, salt, and black pepper. Set aside.

Place a baking stone in the center rack of the oven and preheat the oven to 550°F. Prepare the pizza peel by generously coating it with semolina.

Take one of the dough balls and stretch it into a circle. Allow it to hang from your fists as you quickly rotate the circle, allowing gravity to stretch it out. Once it reaches 12 inches, place it on the pizza peel.

Spread about one-third of the ricotta mixture over the dough round, leaving a 1-inch border around the edge for the crust. Top with half of the prosciutto, chicken sausage, and roasted garlic cloves. Evenly distribute 3 individual tablespoon scoops of the ricotta on the pizza, leaving about 2 inches between each one.

Open the oven and place the pizza peel ½ inch above the baking stone. Pull back very quickly to release the pizza from the peel so that it slides onto the stone. Bake for 10 to 15 minutes, until the edges are golden and puffy and the center is cooked through. Repeat with the remaining ingredients to make a second pizza. Serve immediately.