Garden Veggie Pizza with White Garlic Sauce

Step 1: Start your dough in the bread maker. Recipes HERE and HERE.

Step 2: While dough is mixing, roast 3 bulbs of garlic.
Cut the top 1/4 inch of the garlic off. Drizzle opening with olive oil. Place heads CUT SIDE DOWN on foil lined baking sheet. Bake at 325 degrees for 1 hour.
Let cool. Pull out each clove. Cut away any area that is dark brown and any paper skin left on the cloves. Set aside.

Step 3: Make white sauce.
In a saucepan, melt 2 TB butter over medium high heat. Add 2 TB flour and stir for 30 seconds. Slowly whisk in 1 cup milk (warmed in the microwave). Whisk constantly until sauce thickens, about 1 to 2 minutes. Remove from heat. Stir in 1/4 tsp Kosher salt and 1/4 tsp cayenne pepper. Allow to cool slightly. Add mixture to blender with all the cloves of roasted garlic (3 bulbs). Pulse a few times. Step 4: Cut veggies.
While sauce is cooling, cut up your veggies. I used fresh bell pepper, fresh tomatoes, fresh mushrooms, fresh white onion, canned olives and fresh broccoli (steamed for 2 minutes.)Step 5: Roll out your dough. I used Jamee's recipe with whole wheat flour.
To get a perfect circle, roll out dough larger than the pizza pan and trim away excess.
*If you like a crisper crust, then pre-bake the crust for 8 minutes at 525 degrees.
Step 6: Pour sauce over doughStep 7: Cover with fresh baby spinach.
Step 8: Cover with other veggies. Sprinkle LIGHTLY with Kosher salt, black pepper, dried parsley and dried basil.
Step 9: Cover with mozzarella cheese (about 2 cups) and Parmesan cheese (about 1/2 cup).
Step 10: Bake at 525 degrees for 12-15 minutes.
Enjoy!