- 1 head garlic, top cut off to expose the cloves
- 3 tablespoons EVOO, plus more for drizzling
- Salt and pepper
- 1 ball One-Hour Dough
- Flour, for dusting
- Fine semolina or cornmeal, for dusting the peel
- 2 or 3 baby potatoes, thinly sliced with a mandoline
- 5 or 6 fresh sage leaves, thinly sliced
- 1/4 pound fontina, preferably Fontina Val d'Aosta, shredded
- 3 tablespoons freshly grated Parmigiano-Reggiano
- Real truffle oil, or freshly shaved truffles, when in season
Preheat the oven to 400 degrees . Place the garlic on a sheet of foil; drizzle with some EVOO and season with salt and pepper. Wrap the garlic in the foil and roast until tender and caramel in color, about 40 minutes. When cool enough to handle, squeeze the roasted garlic from the skins and smash into a paste with the flat side of your knife. In a small bowl, combine the garlic paste with 3 tbsp. EVOO.
Make the dough. At least an hour before you're ready to bake the pizzas, place a pizza stone in your oven and preheat the oven as high as it will go (around 550 degrees ).
On a floured surface, roll the dough to a 10- to 12-inch round and transfer to a semolina-dusted pizza peel. Slather the roasted garlic paste evenly on the dough, top with a thin layer of potatoes and season with salt and pepper. Scatter with the sage and sprinkle with the fontina and Parm.
Bake 5 to 6 minutes, then broil 1 to 2 minutes to char the edges. When you remove the pizza from the oven, top with a little truffle oil (or EVOO and shaved truffles).