Roasted Garlic & Chicken Pizza

Adapted from a recipe in Weight Watcher's Magazine, this was way better the second time, with Pillsbury thin crust pizza dough & some chicken added.  We all loved it- even the kids.  My pickiest actually ASKED to try it!  The first time, made according to them, left both me and my husband hungry and the kids wouldn't touch it.  I enjoyed mine with Rustabout Meritage from Trader Joe's & a white linen napkin simply because my grandma bought a box of them (some with beautiful embroidery) for $1 for the box at a yard sale...  Fabulous!
Without further ado...

Roasted Garlic & Chicken Pizza
Servings: 4 (2 pieces each)  Time to Prepare: About 1 hr

Ingredients:
1 head garlic (about 10 cloves)
1 tsp olive oil
1/4 tsp kosher salt
1 package Pillsbury thin crust pizza dough
1 (8 oz) package Weight Watchers Reduced Fat Shredded Mozzarella Cheese (or other reduced fat cheese)
1/4 cup Parmesan cheese
1 cup plain tomato sauce (low sodium preferrable)
1 Tbsp tomato paste
10 Naked Nugget Chicken Nuggets or rotissiere chicken or other leftover chicken breast

Directions:
Chop the top off the head of garlic, drizzle olive oil over top and top with salt.  Wrap in aluminum foil and bake for 45-60 minutes at 425 degrees F.
Towards the end of the bake time, cook the Naked Nuggets or otherwise chop/prepare your chicken.  If using nuggets, chop in to about 4 pieces per nugget.
When done, remove from oven, open and pull garlic cloves out of casings.  Place in a bowl and mash with a fork. Add to that the tomato sauce, tomato paste and mix.
Roll the pizza dough on to a large baking sheet sprayed with olive oil. 
Pour sauce over dough.  Add the chicken pieces.  Top with mozzarella and finally parmesan.
Bake at 425 for about 15-20 minutes or until golden brown.
Cut in to 8 pieces.
NI: 361 cals, 11 g fat, 37 mg chol, 975 mg sodium, 42 g carbs, 3 g fiber, 16 g protein