Roasted Garlic Tomato Basil Pizza

You'll have to scroll down to mid-April for the recipe for my pizza dough to complete this yummy palate pleaser.
Before you begin the dough:
Roast 1 to 2 heads of garlic--depends on how much you love garlic--by carefully removing the paper-like skin around most of the cloves and cutting 1/4 inch off the tops of each clove. Place the garlic head on a 12-inch square of aluminum foil and drizzle with oil (about 1 tsp). Salt and pepper to taste. Close up the foil and roast in the oven at 350 for 45 minutes. While that is roasting, prepare the dough. When the garlic is roasted, open the foil and place in the refridgerator to cool so you can handle it by hand when needed.

You'll need:

1 recipe pizza dough, risen and rolled out, ready to go.

2 tomatoes, diced (deseed first to prevent soggy pizza)

salt

several leaves of fresh basil, rolled and snipped

1 to 2 cups mozzarella cheese, grated

1 cooked chicken breast, if desired (grilled is SO yummy)

After the dough has risen and been rolled out into pizza form, take the cooled roasted garlic head and squeeze the garlic directly onto the dough. (Invert the head and press and think toothpaste.) Spread the garlic with a knife to cover the dough well. Next, layer the diced tomato on top of the garlic and salt to taste. Sprinkle on the basil, mozarella, and chicken breast (if desired) and cook at 425 for approximately 15 minutes. It smells so good coming out of the oven! Please take my advice and wait for it to cool 5 minutes before you dig in. Nothing tastes as good if you burn your taste buds first.

(Pictured: Personal sized meatless version made with half wheat flour/half all-purpose, and 1/3 the amount of dough cooked for 12 minutes.)