• These are the directions for a quick pizza dough.
• I used the quick dough setting on my bread machine. I place the uncooked dough on a piece of parchment paper and use a pizza peel to transfer the pizza into the oven.
• In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth.
• Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
• Preheat oven to 500 degrees. If using a pizza stone allow 20 minutes for the stone to heat thoroughly.

For the garlic butter sauce:

• Melt the butter in a small saucepan over low heat. Add the minced fresh garlic (not the roasted garlic) to the pan and cook over low heat until softened but not browned.
• Add the flour to the butter and stir constantly for one minute. Do not let the mixture brown. You are making a white sauce and need a white roux. Add the heavy cream, a little at a time, whisking constantly.
• Add the salt and pepper. taste and add more if needed. Cook until the sauce thickens. You want it to be the consistency of gravy. Remove from heat and allow to cool.

Assemble the pizza:

• Roll your pizza dough out to a 12-14 inch circle depending on how thick you like the crust. If it keeps shrinking back just walk away from it for a few minutes and allow the gluten to relax.
• Use your fingers to make a depression about a half-inch in from the edge, all the way around. Spread the garlic butter sauce evenly over the dough up to this depression.
• Sprinkle the cheese on top. Add the shrimp, roasted garlic cloves, and onions. Sprinkle chives or chopped parsley sparingly on top for color.
• Bake for 15 minutes or until the dough is brown on the bottom and the cheese is melted and bubbly.
• Remove from oven and allow to cool for one or two minutes before cutting with a pizza wheel.