Roasted Garlic, Gruyere and Rosemary Pizza

Roasted Garlic, Gruyère and Rosemary Pizza
Serves 2
Adapted from 
Mollie Katzen's Vegetable Heaven

1 cup grated Gruyere cheese(this is about 4 ounces)
2 teaspoon minced rosemary
1/2 tablespoon freshly grated black pepper
1 head roasted garlic (see note below)
Balsamic Glaze (see note below)
Unbaked 12-inch pizza crust of your choice

Heat oven to 500 degrees.  After oven is heated, place pizza stone in oven for at least 45 minutes. 

After rolling out dough, sprinkle with cheese.  Then sprinkle evenly with rosemary and pepper.  Transfer pizza to pizza stone in oven using parchment paper and bake for eight minutes or until cheese is melted and beginning to brown.  Remove pizza from oven.  Let cool for about a minute.  Squeeze garlic out of papery skin onto pizza and gently spread with a knife.  Drizzle with balsamic glaze (we ended up using about a tablespoon).  Cut into pieces and serve.

NOTE:
To Make Roasted Garlic - Cut the tips off of ends of a head of garlic.  Put in small baking pan lined with foil.  Drizzle with 1 teaspoon of olive oil and bake at 375 degrees for 40 minutes.

To Make Balsamic Glaze - Put 1 cup balsamic vinegar in a small saucepan.  Bring to a boil on medium-high heat.  Try to dodge the fumes when making this so you don't pass out. When boiling, turn heat to medium and reduce by about half.  This took us 20 minutes.  Cool and store in refrigerator.