Name: Epic Roasted Garlic Pizza Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 3 heads garlic; 1-2 teaspoons extra virgin olive oil; Salt and black pepper, to taste; 1 head roasted garlic, cloves squeezed out; 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 (16 oz); Semolina flour, for sprinkling on pizza peel; 8 oz freshly grated provolone cheese; 4 oz fresh mozzarella cheese, sliced; 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 your oven to 400 degrees. Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, and sprinkle with salt and pepper. Wrap each head in foil and roast directly on the oven rack for 50-60 minutes until cloves are golden brown. Let cool.

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

Step 3: Make the white sauce by melting butter over medium heat in a small saucepan. Add flour and whisk for one minute to cook it. Reduce heat and gradually whisk in milk, simmering until thick enough to coat a spoon. Stir in the roasted garlic paste, parmesan, salt, and pepper until smooth, then remove from heat.

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 or stretch the pizza dough into a round shape. Sprinkle semolina on a pizza peel and place the dough near the edge for easy transfer.

Step 6: Spread an even layer of the garlic white sauce over the dough. Add your choice of protein if using, then sprinkle with provolone and distribute fresh mozzarella slices evenly. Nestle the intact roasted garlic cloves across the top.

Step 7: Slide the pizza off the peel onto the hot stone in the oven. Bake for 14-15 minutes until crust is crispy and cheese is bubbly and golden.

Step 8: Remove from the oven and garnish with fresh thyme and basil leaves. Drizzle with hot honey, balsamic glaze, and sprinkle red pepper flakes if desired. Serve immediately.

Tips & Variations

Use semolina flour on the pizza peel to help the dough slide off easily for a perfect transfer to the oven.

For extra smoky flavor, try adding a bit of smoked mozzarella or a sprinkle of smoked paprika to the sauce.

If you prefer a thinner crust, stretch the dough thinner before baking.

Substitute whole milk with half-and-half for a richer white sauce.

Experiment with toppings like caramelized onions or sautéed mushrooms for added depth.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, roasted garlic can be made a day or two in advance and stored in the refrigerator. This helps save time on pizza day and allows the flavors to deepen.

What if I don’t have a pizza stone?

You can use a baking sheet turned upside down and preheated in the oven as a makeshift stone. It won’t absorb moisture as well, but it will help crisp the crust. Alternatively, bake directly on a well-floured or semolina-coated baking sheet.