Description
This Epic Roasted Garlic Pizza features a deeply flavorful roasted garlic white sauce, topped with a blend of provolone and fresh mozzarella cheeses, roasted garlic cloves, and your choice of savory protein. The pizza dough is stretched thin, baked on a pizza stone until golden and crispy, then finished with fresh herbs and drizzles of hot honey and balsamic glaze for a perfect balance of savory and sweet.
Ingredients
Scale
Roasted Garlic
- 3 heads garlic
- 1–2 teaspoons extra virgin olive oil
- Salt and black pepper, to taste
White Sauce
- 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
Pizza
- 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.
For Serving
- Fresh thyme leaves
- Fresh basil leaves
- Hot honey
- Balsamic glaze
- Red pepper flakes
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle olive oil over them, ensuring it seeps between the cloves. Sprinkle with salt and pepper, wrap each head tightly in aluminum foil, and place directly in the oven. Roast for 50-60 minutes until the cloves are deeply golden brown. Remove and let cool.
- Prepare Garlic Paste: Squeeze the cloves from two roasted heads and smash them into a smooth paste. Carefully remove cloves from the third head mostly intact for topping later.
- Make the White Sauce: In a small saucepan over medium heat, melt the butter until sizzling. Add flour and whisk continuously for one minute to cook out the raw flour taste. Reduce heat to medium-low and slowly whisk in the milk. Bring to a simmer and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the roasted garlic paste, parmesan cheese, salt, and pepper until smooth.
- Preheat Pizza Oven: Increase oven temperature to 450°F (230°C) and place a pizza stone on the center rack to heat thoroughly.
- Shape the Dough: On a lightly floured surface, roll or stretch the pizza dough into a round shape. Toss if desired to stretch evenly.
- Assemble the Pizza: Sprinkle semolina flour on a pizza peel and place the dough near the edge for easier sliding. Spread an even layer of the garlic white sauce over the dough using a spoon or offset spatula. Add your protein of choice if using. Sprinkle grated provolone and distribute slices of fresh mozzarella evenly on top. Scatter the intact roasted garlic cloves over the pizza.
- Bake the Pizza: Slide the pizza onto the preheated pizza stone using the peel with a swift motion. Bake for 14-15 minutes until the crust is golden and crispy, and the cheese is melted and bubbly.
- Finish and Serve: Remove pizza from the oven. Sprinkle fresh thyme and basil leaves on top. Drizzle with hot honey and/or balsamic glaze and add red pepper flakes to taste. Slice and serve immediately.
- Enjoy: Relish the complex, sweet, and savory flavors of this roasted garlic masterpiece.
Notes
- Use semolina flour on the peel to prevent sticking and allow easy pizza transfer.
- If you prefer, substitute cornmeal for semolina, though semolina offers a finer texture.
- Adjust protein toppings based on preference or dietary needs, or omit for a vegetarian option.
- Roasting garlic longer intensifies sweetness and mellows sharpness—do not rush.
- Fresh herbs and sweet-savory drizzles like hot honey and balsamic glaze elevate the final taste experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Keywords: roasted garlic pizza, garlic white sauce, homemade pizza, pizza stone recipe, Italian pizza, vegetarian pizza, garlic sauce pizza, cheesy pizza, easy pizza recipe
