For the garlic puree
- Preheat oven to 180* C (350* F) Fan.
- Cut the heads of garlic in half, horizontally and place them cut side up in a small ovenproof baking dish.
- Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper.
- Cover with aluminum foil and bake for 45-50 minutes until soft and golden.
- When ready, remove from oven and allow them to cool. Then squeeze them between your fingers to remove the aromatic garlic puree.
- Transfer garlic puree to a bowl and set aside until needed.
For the dough
- In a bowl or a mixer’s bowl, add the yeast, water and agave syrup. Whisk and set aside for 5 minutes until the yeast activates.
- Add the flour, salt and thyme.
- Mix with your hands or beat with the hook attachment on medium speed until a nice soft dough is created and it pulls away from the sides of the bowl.
- Transfer dough to another bowl brushed with olive oil, cover with plastic wrap or a kitchen towel and allow it to rest and rise for 1 hour.
For the caramelized onions
- Peel the onions and cut them in half. Then thinly slice each half.
- Place all of the ingredients for the caramelized onions in a pan over medium to low heat. Mix thoroughly and sauté for 5-10 minutes.
- When all of the juices have evaporated (onions release a lot of liquid that gradually evaporate), lower heat and continue sautéing until they turn golden and caramelize nicely. This may take another 5-10 minutes.
- When ready, set them aside to cool.
For the pizza
- Preheat oven to 200* C (390* F) Fan.
- When the dough has risen, remove it from the bowl and lightly knead.
- Roll out to a circle that is 25-30 cm in diameter.
- Gently press on the rolled out dough with your fingers to make little indentations and leaving the border (crust) intact.
- Spread 1 tablespoon of the garlic paste over the dough, cover with caramelized onions and season with salt and pepper.
- Very carefully transfer pizza to a baking pan and bake for 20-25 minutes.
- When ready, remove from oven and top with cherry tomatoes and fresh rocket leaves before serving.
- Transfer the remaining garlic puree in a small glass jar and cover with olive oil. Keep tightly sealed and store in the refrigerator for up to 1-2 weeks. If you need to keep it stored longer keep it in the freezer.