Preheat oven to 400 degrees.

Peel off the outside papery layers of the head of garlic, leaving the rest of the head in tact. Cut off the top and drizzle with 1 tsp olive oil. Wrap in foil and bake for 40 minutes until tender. Bake in additional 10 minute increments as needed if the garlic isn’t tender after 40 minutes. Squeeze out the roasted garlic cloves when it’s cool enough to handle. Set aside.

In the bowl of the KitchenAid® food processor (using the mini bowl attachment), pulse together pistachios, basil, garlic cloves, parmesan, scallions and lemon zest. Set the food processor to high and slowly drizzle in 1 cup olive oil through the opening in the top. Store in the refrigerator until ready to use.

Roll out pizza dough on a lightly floured flat surface into desired shape (rectangle or circle). Place on greased sheet pan or warmed pizza stone and bake 12 to 15 minutes until golden brown.

Add the roasted garlic cloves on the baked crust and top with mozzarella cheese. Bake 5 minutes, or until cheese is melted.

Spread the pizza with a layer of pistachio pesto (yes, you will have pesto leftover!) and dollop creme fraiche around the pizza. Bake an additional 5 minutes, or until the creme fraiche is melted.

Remove from the oven and serve immediately.