1. To make roasted garlic sauce: Preheat oven to 450°F. Trim top of garlic bulb to expose cloves. Place bulb on a piece of foil; drizzle with 1 tablespoon olive oil. Wrap foil around garlic and roast 40 minutes or until soft. Carefully pop garlic cloves into a bowl. Add 3 to 4 Tablespoons olive oil, lemon zest, and red pepper flakes. Mash with a fork.

2. Increase oven to 500°F and place a pizza stone in the oven to heat up.

3. Stretch each piece of dough using your hands, then lay each piece on a flat surface dusted with flour and roll out with a rolling pin. Sprinkle a pizza peel or rimless baking sheet with flour and place one dough on pizza peel.

4. Spread roasted garlic sauce and Basil Vinaigrette over dough leaving an edge. Top with cheeses.

5. Slide pizza off peel onto hot stone and bake 12 to 14 minutes or until dough is golden brown and cheese is melted. Repeat with second dough. Sprinkle both with basil, kosher salt, and additional red pepper flakes. Serves 4.

Gaby's Thin Homemade Pizza Dough

1. In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.

2. Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.

Basil Vinaigrette

In a high-power blender, combine 2 cups packed fresh basil leaves, 1/2 cup olive oil, 1 roughly chopped shallot, 2 Tbsp. red wine vinegar, 1 clove garlic, 1 tsp. kosher salt, and 1/2 tsp. red pepper flakes. Blend 1 minute or until very smooth. Taste and season. Makes 1 cup.