Roasted garlic gives this pizza an unexpected sweetness.

1. Remove one layer of papery outer skin from the garlic head. Leaving the head intact, coat the outside with 1 tablespoon extra virgin olive oil. Wrap the garlic in foil, or place in a covered terracotta dish, and bake at 350° for 1 hour. Set aside until cool enough to handle.

2. Place butter in a large skillet over medium heat. Separate the garlic cloves and press the roasted garlic from the cloves into the skillet. With a wooden spoon or whisk, stir the garlic into the butter until well combined. Add diced chicken and toss until well coated with garlic butter. Remove from heat.

3. Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.

4. Brush remaining extra virgin olive oil over each pizza crust, leaving edges bare. Combine ricotta with basil or oregano. Spread ¾ cup ricotta over each pizza, leaving edges bare. Sprinkle 1½ cups mozzarella over each pizza, followed by tomatoes, garlic-coated chicken, and parsley.

5. If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.

6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.