Creamy Epic Roasted Garlic Pizza
A savory, cheesy roasted garlic pizza with a creamy white sauce, fresh herbs, and optional protein toppings—crispy, flavorful, and easy to customize for a satisfying meal any night.
Equipment
- 1 pizza stone
- 1 pizza peel
- 1 small saucepan
- 1 microplane/cheese grater
- Aluminum Foil
Ingredients
Roasted Garlic:
- 3 heads garlic
- 1 –2 tsp extra virgin olive oil
- Salt and black pepper to taste
White Sauce:
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 3/4 cup whole milk
- 1/2 cup parmesan cheese freshly grated
- 2 heads roasted garlic smashed into a paste
- 1/2 tsp salt
- 1/2 tsp black pepper
Pizza:
- 1 ball pizza dough 16 oz
- Semolina for sprinkling
- 8 oz provolone cheese freshly grated
- 4 oz fresh mozzarella sliced
- 1 head roasted garlic cloves separated
- Optional protein: shredded chicken bacon, Italian sausage
- For serving: fresh thyme basil leaves, hot honey, balsamic glaze, red pepper flakes
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Trim the tops off the garlic heads to expose the cloves, drizzle with olive oil, and sprinkle with salt and pepper. Wrap each head tightly in aluminum foil and place directly on the oven rack. Roast for 50–60 minutes until the cloves are golden brown and fragrant, then allow them to cool before handling.
- Prepare Garlic Paste: Carefully squeeze the cloves from two of the roasted heads into a small bowl and mash them into a smooth, spreadable paste using the back of a spoon or a fork. Keep the remaining garlic cloves mostly intact to layer on the pizza later for a roasted, slightly caramelized bite.
- Make White Sauce: In a small saucepan over medium heat, melt the butter until sizzling, then whisk in the flour to form a roux. Gradually pour in the milk while continuously whisking to prevent lumps. Add the garlic paste, parmesan cheese, salt, and pepper, stirring until the sauce is creamy, smooth, and thick enough to coat the back of a spoon.
- Preheat Oven for Pizza: Raise the oven temperature to 450°F (230°C) and position a pizza stone on the center rack to heat thoroughly. This ensures the pizza crust will bake evenly and develop a golden, crispy exterior while keeping the inside soft and airy.
- Stretch and Shape Dough: On a lightly floured surface, gently roll or stretch the pizza dough into a round shape, using your hands or fists for a rustic, airy texture. Sprinkle semolina on a pizza peel to prevent sticking, then place the stretched dough on the peel, ready for toppings.
- Assemble Pizza: Spread an even layer of garlic white sauce over the dough, leaving a small border around the edges. Add optional proteins like shredded chicken, bacon, or sausage, then evenly distribute the provolone and fresh mozzarella. Nestle the reserved roasted garlic cloves across the pizza for bursts of rich, caramelized flavor.
- Bake Pizza: Carefully slide the pizza from the peel onto the preheated pizza stone in the oven. Bake for 14–15 minutes until the crust is golden and crisp, and the cheese is bubbling and slightly browned. Rotate halfway if necessary for even cooking.
- Garnish and Serve: Remove the pizza from the oven and allow it to rest for 1–2 minutes. Sprinkle with fresh thyme and basil, then drizzle with hot honey or balsamic glaze. Slice into portions and serve immediately, enjoying a perfectly balanced, garlicky, cheesy masterpiece.
Notes
- Roast garlic a day ahead to save prep time and enhance flavor.
- Semolina flour is optional but helps the dough slide easily and crisp evenly.
- Use freshly grated cheeses for best melting and flavor; pre-shredded cheese can contain anti-caking agents.
- Adjust protein toppings based on preference—chicken, sausage, or bacon all pair beautifully.
- Hot honey and balsamic glaze add contrasting sweetness and acidity, but can be omitted for a lighter version.
- Leftover pizza can be reheated on a pizza stone or skillet to maintain crispiness.