- Yield:makes 2 fourteen-inch pies
- 1/2 recipe rustic country pizza dough, halved and formed into two balls
- 1/2 head garlic, whole and unpeeled
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- 1/2 cup crème fraîche
- 1/4 cup Parmigiano-Reggiano, plus more for garnish
- 1/4 cup Asiago or Fontina
- The juice and zest of 1 small lemon
- 2 or 3 sprigs fresh thyme leaves, stripped from stems
- 1 small zucchini
- 1 small yellow squash
- Coarse sea salt
Remove dough from refrigerator 2 hours prior to baking. Let rest at room temperature on a lightly floured surface, dusted with flour and covered with plastic wrap.
Heat oven or, preferably, toaster oven to 350°F. Season garlic with kosher salt and pepper and lightly coat with olive oil. Wrap in aluminum foil and roast until very soft, about 45 minutes. Squeeze through a ricer or press each clove with the side of a large knife to remove flesh from skins.
Heat oven to maximum with a pizza stone 1 hour prior to baking, using convection heat if possible.
Combine roasted garlic; crème fraîche; 1/4 cup Parmigiano-Reggiano, finely grated; Asiago, finely grated; lemon juice; and thyme. Slice squash as thinly as possible.
For each pie, working on a lightly floured surface, carefully stretch a round of dough as thinly as possible. Transfer to a lightly floured peel and top with half the garlic mixture. Arrange squash slices attractively, slightly overlapping them. Bake on pizza stone until crust is deeply caramelized and squash is just beginning to brown, about 5 minutes at 550°F. Top with finely grated Parmigiano-Reggiano and lemon zest, drizzle with olive oil, and sprinkle with coarse sea salt. Slice and serve.