Roasted garlic is available in jars. To make your own, cut 1/4 inch off head of garlic to expose cloves. Place garlic in a small baking dish. Sprinkle with oliveoil, salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake at 180 C (350 F) until garlic skins are golden brown and cloves are tender, about 45 minutes. Cool. Pop garlic cloves from skins. Preheat oven to 260C (500F).

Place pizza crust on a pan that has been lightly coated with cornmeal or sprayed with cooking oil.

Stir olive oil and rosemary together and brush over pizza crust.

 Slice roasted garlic cloves (or leave whole if desired); sprinkle over crust along with onion rings and slivers of ham.

Bake on lower rack of preheated oven for 10-12 minutes or until cheese and toppings are piping hot and crust is golden.

Cut into wedges and serve. Peaches not quite ripe? Store them in the counter, not the fridge, in a paper bag. They give off a gas that speeds the ripening process. Once ripe, store in the fridge.

Pizza Dough

Knead dough and let rest for half an hour.

Stretch or roll dough and place on oiled pizza pan or pizza stone.

Apply sauce, cheese and toppings.

Bake at 425F in a preheated oven 10 to 12 minutes or until bottom of crust is golden brown.

Makes 8 slices

per serving

Calories: 120

Carbohydrates: 15 g

Dietary Fiber: 0.5 g

Protein: 6.0 g

Total Fat: 4.55 g