Roasted Garlic, Spinach, and Tomato Pizza

• 1 whole head garlic
• 3 tsp extra-virgin olive oil
• 1 package (10 oz) refrigerated pizza dough, such as Pillsbury Refrigerated Pizza Crust
• 2 cups chopped baby spinach leaves
• 3/4 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 3/4 cup halved cherry tomatoes
• 1 tbsp pine nuts
• Fresh basil leaves

1. Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil.
2. Drizzle with 1 tsp oil and sprinkle with water.
3. Wrap in foil and bake at 350F for 50 minutes.
4. When cooled slightly, squeeze roasted garlic out of the skins.
5. To grill: Heat Foreman's Grilling Machine to the highest setting or make a medium-hot fire on a gas or charcoal grill.
6. Roll out pizza dough on a lightly oiled baking sheet.
7. Cut dough in half; shape into two 10-inch square pizzas.
8. Do not make a rim.
9. Grill dough on one side until grill marks show, about 3 minutes.
10. Remove from grill.
11. Place dough, grilled side up, on a cutting board.
12. Brush with remaining 2 tsp oil.
13. Spread with roasted garlic; season with salt and pepper.
14. Add spinach, cheeses, tomatoes, and pine nuts.
15. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through.
16. Garnish with basil; cut pizzas in half to serve.
17. To bake: Heat oven to 475F.
18. On a lightly greased baking sheet, form dough into a large pizza; arrange toppings.
19. Bake 10 minutes or until crust browns.
20. Remove from oven; garnish with basil; cut into fourths to serve.

head garlic, extravirgin olive oil, crust, baby spinach, mozzarella, parmesan, tomatoes, nuts, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-spinach-and-tomato-pizza-230167 (may not work)