Easy Cheese Pizza

1 large head garlic
3 tbs olive oil, plus 1 tsp, and more for coating bowl
1 3/4 cups flour, plus more for dusting
2 1/4 tsp active dry yeast
1 tbs finely chopped fresh rosemary
1 1/2 tsp sugar
3/4 tsp salt
6 tbs lukewarm (110 degrees) milk
3/4 cup marinara or pizza sauce
2 tbs finely chopped parsley, plus 2 tsp for garnish
1/2 cup shredded Parmigiano-Reggiano

Preheat oven to 350 degrees.  Slice off top of garlic head to reveal cloves and drizzle with 1 tsp olive oil.  Wrap garlic with aluminum foil, place in upper third of oven, and roast until cloves are easily pierced with a sharp knife, about 50 minutes.  Remove from oven and set aside.
Meanwhile, combine flour, yeast, rosemary, sugar, and salt in the bowl of a food processor fitted with metal blade.  In a separate bowl , combine milk, 3 tbs olive oil, and 6 tbs lukewarm water and add in a stream with processor running until dough forms.  Transfer to a lightly floured surface and knead until smooth and pliant, about 6 minutes.
Coat the inside of a large bowl with olive oil, form dough into a ball, and roll it around bowl.  Cover bowl loosely with plastic wrap and a kitchen towel.  Let dough rise until doubled in volume, about 1 hour.
Increase oven to 375 degrees. Punch down dough and roll out on a lightly floured surface to fit into a 12 inch round pizza  pan or a baking sheet.  Cover and let rise for 15 minutes.  Mix sauce and 2 tbs parsley together.  Squeeze roasted garlic cloves onto pizza and spread, leaving a 1/2 inch border.   Top with sauce mixture, sprinkle on cheese, and bake 25 to 30 minutes (bake on lower rack).  Garnish with remaining 2 tsp parsley.

Serving:  12 inch pizza (1 batch fills pizza stone)
Work Time: 35 minutes
Total Time 2 hrs 20 minutes