Hot Outta The Oven: I Heart U Garlicky Pizza Bianca

Hot foodie Teri Tsang Barrett knows her way around a kitchen — a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she sends The Frisky her favorite sexy recipes — good food that every ravenous gal can make in a pinch. Stuff your face this Valentine’s Day with her I Heart U Garlicky Pizza Bianca — she’ll explain why garlic is worth having rank breath for.

Consider the stinking rose for your next night in. Besides being good for your heart, garlic is linked to an enzyme responsible for woodies. Uncork a bottle of wine and you should have a sure thing on your hands. Roasting the garlic sweetens the flavor and removes the bite, so dragon breath won’t keep you from going about your business. Serves 2 (with leftovers)
1 head garlic
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
One 8-ounce ball fresh mozzarella
One 14-ounce can refrigerated pizza dough
1/2 cup part-skim ricotta
One 8-ounce package sliced white mushrooms
1/3 cup freshly grated Parmigiana-Reggiano cheese
Freshly grated black pepper

1. Preheat the oven to 350°. Lob off 1/2-inch from the top of the garlic, exposing the garlic cloves. Set the garlic on a sheet of aluminum foil and drizzle with 11/2 tablespoon olive oil; season with salt. Wrap to enclose and bake until tender, about 1 hour. (Wear an oven mitt and give the wrapped garlic a squeeze—it will give when ready.)

2. While roasting the garlic, thinly slice the mozzarella into rounds and set aside. Stretch the pizza dough to fit a rimmed baking sheet, letting it rest for a few minutes if it starts to spring back. To make a heart-shaped pizza, shape the dough into a heart, rolling and trimming as needed.

3. Unwrap the garlic and let stand until cool enough to handle, about 10 minutes. Increase the oven temperature to 400°. Peel the garlic and transfer the flesh to a food processor. Add the ricotta, 2 tablespoons olive oil and 1/2 teaspoon salt; puree until smooth.

4. Using the back of a spoon, spread the roasted garlic puree evenly over the pizza dough, leaving a 1/2-inch border. Arrange the mozzarella rounds on the pizza and top with the sliced mushrooms. Sprinkle the Parmigiana-Reggiano on top along with a few pinches of pepper. Bake until cheese melts and crust is golden, 13 to 15 minutes.