1 ) Preheat the oven to 375°F. Place the head of garlic onto a sheet of foil, add a few drops of olive oil and wrap it up tightly.
2 ) Place it in the oven and let it roast for 1 hour.
3 ) In a frying pan over medium-high heat, heat the olive oil.
4 ) Remove the sausage from the casing in small olive sized pieces and add them to the hot oil
5 ) Stir the sausage occasionally to ensure even browning.
6 ) Cook the sausage until it is golden and crisping around the edges and cooked completely.
7 ) Thinly slice the fennel (reserving some of the delicate fronds for garnish) and the onions.
8 ) When the sausage is done cooking, remove the pieces from the pan and set them aside.
9 ) Add the onions to the same pan that was used for the sausage and cook the onions over medium-high heat until they become nicely browned around the edges.
10 ) If you have a pizza stone in your oven or want to press the dough into a pizza pan, that is acceptable; prepare crust as normal.
11 ) If not, raise the oven temperature to 450°F and place a baking sheet into the oven upside down and allow it to heat up.
12 ) While the oven and pan heat up, dust your work surface with the semolina or corn meal and stretch out the whole wheat pizza dough into a 12 - 13 inch circle, making sure the dough is not sticking to the work surface.
13 ) It needs to slide freely, use a little more semolina or cornmeal to keep it sliding.
14 ) Spread the Alfredo sauce over the raw crust in a thick layer and dot it all around with the pesto.
15 ) Sprinkle the Parmesan evenly over the pizza surface.
16 ) Remove roasted garlic cloves from garlic head and spread over cheese.
17 ) Top with fennel, onions and the cooked sausage.
18 ) Carefully, using an oven mitt, remove the heated baking sheet from the oven and slide the assembled pizza from the work surface onto the back of the heated sheet and put it immediately back into the oven.
19 ) Cook the pizza for 12-15 minutes. Remove the pizza from the oven, transfer it back onto the work surface and cut it into 8 slices.