12 garlic cloves
basic pizza dough
8 oz mozzarella cheese
8 oz crumbled California chevre or other goat's milk cheese
12 sun-dried tomatoes in olive oil,well drained and slivered
salt and pepper
1/4 cup grated Parmesan cheese
To roast the garlic, preheat the oven to 300F. Place the garlic cloves in a small baking dish and toss with 3T of the olive oil. Cover the dish and bake until the cloves are tender but not browned, about 30 minutes. Remove from the oven, cool and chop.
I like to have the oven preheated on 500 for a while so that the stone is super hot. I cook the rolled out dough for a few minutes alone. Then I remove it from the oven and let it cool a bit. I flip it over and start to pile on the toppings. This gives you a crust that is a little crisp.
I use the oil from the garlic and spread it all over the dough. Add the cheese and then all of the other toppings. Cook it on the stone and add the Parmesan when it comes out.