Makes 2 10 to 11-inch pizzas
2 cloves garlic, minced4 tablespoons extra virgin olive oil3 ounces grated mozzarella cheese3 ounces grated Italian fontina cheese2 bunches tender young flat-leaf parsley1 tablespoon lemon juiceSalt3 ounce chunk Parmigiano Reggiano1 recipe Weir Dough for Pizza
Preheat oven to 500°F and place pizza brick on the bottom shelf of oven.
In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. Pick the parsley leaves from stems and discard stems.
For the vinaigrette, in a small bowl, whisk together the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper.
Divide the dough into 2 round pieces. Do not work the dough too much. Roll and form one piece of dough into a 10 to 11-inch circle, 3/8ths-inch thick. Transfer to a heavily floured pizza peel and brush the dough to within 1/2-inch of edge with the garlic-infused oil. Sprinkle half of the combined cheeses on top of the oil. Transfer the unbaked pizza directly onto a pizza brick and bake until golden and crisp, about 10 to 12 minutes. In the meantime, toss the parsley leaves with the vinaigrette. Shave the Parmigiano Reggiano into paper-thin slices. When the pizza is golden and crisp, remove from the oven. Top with half of the parsley salad and Parmigiano Reggiano. Serve immediately. Repeat with the remaining ingredients to make a second pizza.
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