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Southwestern Roasted Garlic. Take two heads (not cloves) of garlic, and slice off the tops of them with a sharp knife. Don't bother peeling them. Be careful with this, as the knife can easily slip off the papery skin of the garlic. Get a square of heavy-duty aluminum foil, and set the two heads on top, and gather up the sides of the foil to make a pouch. Don't close it up yet. Add the butter to the cut ends of the garlic, then sprinkle with the cumin. Now, seal your pouch, and stick in the oven at 250 degrees for an hour or so, until the garlic is really soft and mushy and is making you drool from the aroma. You don't want to burn it though. Remove from the oven and let cool until cool enough to handle. Pizza dough; use what you like. I used the recipe from the Zojirushi bread machine book called "Pizza Dough with Beer", in which one uses of all things, beer, as the liquid ingredient. The dough I formed into a large sized pizza, and then took strips of Monterey Jack cheese and rolled and sealed them into the edges of the crust, stuffed-crust style. Dock the crust with a docker or fork. This just means to prick it all over the middle part (not the edges) so that it doesn't inflate like a pita bread. With the oven on as high as it would go, (550 degrees), I slid this off of the peel onto my pizza stone, and let it bake until it was half done. Remove from oven and let cool. I do this because I like a crispy and chewy crust. I found that by half-baking on the stone, then topping the pie and then baking it again on the standard oven rack achieves these qualities quite nicely. For the sauce, squeeze all of the garlic out of the husks and into a saucepan. Add the Alfredo sauce, cream cheese and jalapenos, and heat mixture until it's almost ready to boil. Make sure the cream cheese melts. Quickly stir in the jack cheese, allow it to melt. Season to taste with salt, pepper, and cumin. It should be quite hot (spicy). Spread about half the sauce onto the crust, and then top as
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking