When I hear Larry King on the radio hawking a product called Garlique, which he hails as having all the health benefits of garlic but none of the taste, I scratch my head in puzzlement. To those of us who are unashamed lovers of Allium sativum, flavorless garlic is about as silly an idea as alcohol-free vodka and soy protein bacon cheeseburgers. There are few culinary aromas as mouth-watering as that of garlic getting cooked soft with olive oil in a pan or, as illustrated above, on the garlic pizza served at Pizzeria Lauretano in Bethel, Connecticut. Lauretano's pizza is really nothing more than a brick-oven cooked flatbread, its charred-bottom, chewy-crisp crust topped only with bits of garlic, oil, herbs, and spices. As much as I relish the kitchen's more traditional pies made with cheese and tomato sauce, this simple garlic pizza, along with a large bowl full of brilliant, lemon-dressed walnut-cranberry salad, has become a once-a-week must-eat meal when I am home in Connecticut.