Roasted Garlic-Asiago Dip With Cheese Crackers

• 1/2 cup grated asiago cheese (about 2 ounces)
• 1/4 teaspoon cayenne pepper
• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 large egg
• 1 head elephant garlic
• 1/2 cup grated asiago cheese (about 2 ounces)
• Kosher salt
• 5 to 6 tablespoons extra-virgin olive oil

1. Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl.
2. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
3. Lightly beat the egg and 1 tablespoon water in a bowl.
4. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture.
5. Using a pizza wheel, cut the dough crosswise into triangles.
6. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes.
7. Let cool on the baking sheet.
8. Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes.
9. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
10. Place the roasted garlic in a food processor, add the asiago and season with salt.
11. With the motor running, drizzle in the olive oil.
12. Drizzle in up to 1/4 cup water if the dip is too thick.
13. Taste and make sure it is delicious; re-season if needed.
14. Serve with the crackers.
15. Photograph by Sam Kaplan

cheese, cayenne pepper, pizza, flour, egg, garlic, cheese, kosher salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/anne-burrell/roasted-garlic-asiago-dip-with-cheese-crackers-recipe.html (may not work)