Preheat the oven to 400 degrees F.

Trim the tops off the two heads of garlic to expose the cloves.

Place garlic heads on parchment paper or aluminum foil.

Drizzle garlic with olive oil and season with salt and pepper.

Close the parchment with butcher's twine and place in an oven safe dish.

Roast in the oven for 30 minutes.

Set pizza dough to rest at room temperature for about 30 minutes.

Preheat the Waffle Baker.

On a lightly floured surface, divide the pizza dough in half.

Roll each piece into 7-inch rounds.

Lightly brush the Waffle Baker with clarified butter or ghee.

Dust any excess flour off the pizza dough.

Place dough in the waffle baker, stretching it to fit if necessary.

Close the waffle baker lid and repeat on the other side.

Bake the pizza dough for about 6 minutes, then carefully transfer to a wire rack.

Squeeze the roasted garlic heads, extracting the garlic into a dish.

Mash garlic with a fork.

Spread the garlic over the baked pizza dough, getting it into each nook and cranny.

Trim the rind from the brie and spread it generously over the garlic.

If desired, place the beets on top of the brie.

Season with salt and pepper.

Bake in the oven until the brie is melted, about 6-8 minutes.

Top the pizzas with arugula and lightly drizzle with olive oil.

Garnish with red pepper flakes and serve immediately.