Name: Epic Roasted Garlic Pizza Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 3 heads garlic; 1-2 teaspoons extra virgin olive oil; Salt and black pepper, to taste; 2 tablespoons butter; 1 tablespoon all-purpose flour; ¾ cup whole milk; ½ cup freshly grated parmesan cheese; 2 heads roasted garlic, cloves squeezed out and smashed into a paste; ½ teaspoon salt; ½ teaspoon black pepper; 1 ball pizza dough (16oz); Semolina flour for sprinkling on pizza peel; 8 oz provolone cheese, freshly grated; 4 oz fresh mozzarella cheese, sliced; 1 head roasted garlic, cloves squeezed out; Protein of choice (optional): shredded chicken, bacon, Italian sausage, etc.; Fresh thyme leaves; Fresh basil leaves; Hot honey; Balsamic glaze; Red pepper flakes

Ingredients

3 heads garlic

1-2 teaspoons extra virgin olive oil

Salt and black pepper

2 tablespoons butter

1 tablespoon all-purpose flour

¾ cup whole milk

½ cup parmesan cheese, freshly grated

2 heads roasted garlic, cloves squeezed out and smashed into a paste

½ teaspoon salt

½ teaspoon black pepper

1 ball pizza dough (16oz)

Semolina, for sprinkling on pizza peel

8oz provolone cheese, freshly grated

4oz fresh mozzarella cheese, sliced

1 head roasted garlic, cloves squeezed out

Protein of choice (optional): shredded chicken, bacon, Italian sausage, etc.

For serving: thyme leaves, fresh basil leaves, hot honey, balsamic glaze, red pepper flakes

Instructions

Step 1: Preheat the oven to 400 degrees. Slice the tops off the garlic heads to expose the cloves. Drizzle olive oil over the exposed cloves, turning the heads so the oil seeps into all crevices. Sprinkle with salt and pepper, then wrap each head in aluminum foil. Roast directly on the oven rack for 50-60 minutes until cloves are deeply golden brown. Let cool.

Step 2: Squeeze the cloves out of two garlic heads and mash into a smooth paste for the sauce. Keep the third head’s cloves mostly intact to scatter on the pizza later.

Step 3: In a small saucepan over medium heat, melt butter. Add flour and whisk for one minute to cook out the raw flour taste. Lower heat and slowly whisk in milk constantly. Simmer for 1-2 minutes until thickened. Remove from heat and whisk in roasted garlic paste, parmesan cheese, salt, and pepper until smooth.

Step 4: Increase oven temperature to 450 degrees and place a pizza stone on the center rack to preheat.

Step 5: On a lightly floured surface, roll out the pizza dough into a round shape. Alternatively, stretch by hand for a rustic texture.

Step 6: Sprinkle semolina flour on a pizza peel. Place dough near the edge of the peel so it slides off easily. Spread an even layer of garlic white sauce over the dough. Add protein if using. Sprinkle provolone and tear fresh mozzarella pieces evenly over the top. Nestle roasted garlic cloves across the pizza.

Step 7: Slide the pizza onto the preheated stone in the oven. Bake for 14-15 minutes until the crust is golden and crisp, and cheese is bubbly and melted.

Step 8: Remove the pizza and garnish with fresh thyme, basil, and a drizzle of hot honey and/or balsamic glaze. Add red pepper flakes for a bit of heat if desired. Serve immediately.

Tips & Variations

Use semolina flour for a non-stick pizza peel surface and a slightly crispier crust.

Swap out provolone for fontina or gouda for a different cheese profile.

Add fresh arugula after baking for a peppery bite and extra freshness.

If you don’t have a pizza stone, use a preheated baking sheet or cast iron pan.

Try adding caramelized onions or roasted mushrooms for extra depth of flavor.

FAQs

Can I prepare the roasted garlic in advance?

Yes, you can roast the garlic heads up to 3 days ahead and store them in the refrigerator. Keep them tightly wrapped or in an airtight container to maintain freshness.

What kind of dough works best for this pizza?

A classic 16oz ball of pizza dough, store-bought or homemade, works well. Look for dough with good elasticity for easy stretching and a chewy, crispy crust after baking.