Roasted Garlic White Pizza
Bold and aromatic roasted garlic paired with creamy white sauce and melty cheeses creates a mouthwatering pizza perfect for a cozy night in. This recipe combines savory, sweet, and herbaceous elements to deliver a deliciously balanced flavor profile.
Equipment
- 1 Pizza Stone
- 1 Pizza Peel
- 1 Small Saucepan
- 1 Microplane grater
- Aluminum Foil (as needed)
Ingredients
For the Roasted Garlic
- 3 whole heads of garlic
- 1 to 2 teaspoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Garlic White Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- ½ cup freshly grated Parmesan cheese
- Roasted garlic paste from 2 roasted heads, cloves mashed
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pizza
- 1 ball 16 oz pizza dough
- Semolina flour for dusting
- 8 oz provolone cheese freshly shredded
- 4 oz fresh mozzarella cheese sliced
- Cloves from 1 roasted garlic head roughly separated
- Optional: shredded chicken cooked bacon, or Italian sausage for topping
For Garnish and Serving
- Fresh thyme leaves
- Fresh basil leaves
- Hot honey for drizzling
- Balsamic glaze
- Red pepper flakes optional, for heat
Instructions
- Preparing the Roasted Garlic: Preheat your oven to 400°F (200°C). Trim the tops off the garlic heads just enough to expose the tips of most cloves. Drizzle olive oil over the exposed garlic, ensuring it seeps into all the crevices. Sprinkle salt and pepper over each head. Wrap each garlic head tightly in aluminum foil. Place them directly on the oven rack and roast for about 50 to 60 minutes. You’re looking for cloves that are deeply golden and soft to the touch. Remove from oven and let cool completely.
- Making the Roasted Garlic Paste: Once cooled, carefully squeeze the cloves from two of the roasted garlic heads into a small bowl. Mash the cloves into a smooth paste using a fork or spoon. Set aside. Take the remaining roasted garlic head and separate the cloves without mashing — these will be used later as pizza toppings.
- Crafting the Garlic White Sauce: In a small saucepan over medium heat, melt the butter. Once melted and bubbling, whisk in the flour and cook for about one minute to eliminate any raw flour taste. Gradually pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, whisking until it thickens enough to coat the back of a spoon (approximately 1 to 2 minutes). Remove from heat and whisk in the roasted garlic paste, Parmesan cheese, salt, and pepper until fully incorporated and smooth.
- Preparing the Pizza Base: Preheat your oven to 450°F (230°C) and position a pizza stone on the center rack to heat up. On a lightly floured surface, roll out the pizza dough into a round shape about 12 inches in diameter. For a rustic touch, you can gently stretch the dough by hand instead. Sprinkle semolina flour onto a pizza peel to prevent sticking. Transfer the dough onto the peel, carefully positioning it near the edge for easy sliding.
- Assembling the Pizza: Spread an even layer of the garlic white sauce over the dough using a spoon or offset spatula. Sprinkle the shredded provolone evenly on top, then arrange the fresh mozzarella slices. Distribute the intact roasted garlic cloves over the pizza. Add any optional protein toppings like shredded chicken, cooked bacon, or Italian sausage if desired.
- Baking the Pizza: Carefully slide the prepared pizza from the peel onto the preheated pizza stone in the oven. Bake for about 12 to 15 minutes, or until the crust is golden and cheese is bubbling and slightly browned.
- Finishing Touches and Serving: Remove the pizza from the oven and place on a cutting board. Garnish with fresh thyme and basil leaves. Drizzle hot honey and balsamic glaze over the top. For extra heat, sprinkle with red pepper flakes to taste. Slice and serve immediately.
Notes
- Roasting garlic heads in advance: Roasted garlic can be made up to 3 days ahead and stored wrapped tightly in the fridge for convenience.
- Semolina vs. Cornmeal: Semolina provides a finer texture for sliding the dough but cornmeal can be used as a budget-friendly alternative.
- Protein additions: Feel free to customize your pizza with any cooked meat or keep it vegetarian for a lighter option.
- Oven temperature: Ensure your oven and pizza stone are fully preheated for the crispiest crust.
- Hot honey: If unavailable, you can make your own by gently warming honey with chili flakes.
