9 Head Garlic Blast Cheese Pizza With Shrimp

Set oven to 375 degrees.

Leaving the heads whole, peel off as much of the papery skin as possible.

Place the whole garlic heads in an oven-proof dish, large enough to hold them in a single layer.

Pour the 1/2 cup water in the dish, sprinkle with salt, and drizzle with olive oil.

Cover tightly with foil; bake in in a preheated oven (375 degrees) for 45-60 minutes, or until the garlic is easily pierced with a knife tip.

Remove from the oven; let sit until cool enough to handle.

Squeeze out the garlic cloves from there skin into a small bowl; mash into a paste (you have just made roasted garlic!).

Raise the oven temperature to 400 degrees.

In a medium bowl, mix together the ricotta cheese, egg, fontina, Parmesan cheese and pesto until smooth.

Place the boboli crusts on 2 large baking sheets.

Spread a thin layer of the garlic paste (to taste), over the prepared crusts.

Spread an even amount of the ricotta mixture over the garlic paste (to within 1-inch of edges).

Sprinkle both pizzas evenly with the sun-dried tomatoes, canned diced tomatoes, zucchini, shrimp and mozza cheese.

Bake for about 15 minutes, or until the cheese is melted.

Cut into wedges, and serve-- DELICIOUS!

**NOTE**fresh plum tomatoes (sliced paper thin) may be used instead of canned, also of you are using canned tomatoes, make sure to drain very well.