The first time I made Roasted Garlic Pesto Pizza Recipe, I was amazed by how something so simple could be so incredibly delicious. The star of this recipe is the homemade pesto, which gets its rich and nutty flavor from roasted garlic. Instead of the pungency of raw garlic, roasting it mellows the taste and adds a deep, caramelized note to the pesto.
This pizza has quickly become a Friday-night staple in our house. The blend of fresh basil, parmesan, and toasted pine nuts gives the pesto a luxurious texture, while low-moisture mozzarella melts into bubbly perfection. Whether I’m making it for a cozy movie night or serving guests, it’s a hit every single time. With its golden, crispy crust and bold flavor, this pizza is pure comfort food elevated into something gourmet. Trust me, once you try it, you’ll want to make it part of your regular pizza rotation!
Why You’ll Love This Recipe?
This roasted garlic pesto pizza is a flavorful, easy-to-make dish that’s perfect for any occasion!
A Flavorful Twist on Pizza
The roasted garlic pesto brings layers of flavor, from herby freshness to nutty richness, elevating this pizza far beyond your average slice.
Easy to Prepare
While it sounds fancy, this recipe is simple to execute. Roasting garlic and blitzing pesto in a food processor takes just a few minutes.
Customizable for Every Diet
This recipe can easily accommodate dietary needs. Make it dairy-free with vegan cheese or gluten-free with a premade GF crust.
A Crowd-Pleaser
With its winning combination of crispy crust, cheesy goodness, and bold pesto, this pizza is a hit at any table, from kids to adults.
Perfect for Any Occasion
Whether it’s a casual dinner at home or a special gathering, this pizza fits the bill, and you can easily scale up the recipe to serve a bigger crowd.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
Ingredients
- Fresh garlic
- Olive oil
- Kosher salt
- Fresh basil
- Roasted pine nuts
- Parmesan cheese
- Prepared pizza dough
- Low-moisture mozzarella cheese
- Optional garnishes: chili crunch, toasted breadcrumbs
Variations
- Gluten-Free Option: Use store-bought gluten-free pizza dough or a cauliflower crust.
- Dairy-Free Alternative: Swap parmesan with nutritional yeast and mozzarella with a vegan cheese substitute.
- For Extra Spice: Add a pinch of red pepper flakes to the pesto for a spicy kick.
- Different Nuts: Replace pine nuts with walnuts or almonds for a cost-effective or flavor variation.
Equipment You’ll Need
- Food Processor: To blend the roasted garlic pesto ingredients.
- Baking Tray/Pizza Stone: For an evenly baked, crispy pizza base.
- Silicone Spatula: Spread the pesto effortlessly onto the dough.
- Pizza Peel: Transfer the pizza easily to and from the oven.
- Oven Thermometer: Ensure the perfect temperature for baking.
How to Make Roasted Garlic Pesto Pizza?
Follow these simple steps to create a delicious, flavor-packed pizza with roasted garlic pesto!
Roast the Garlic 🧄
Preheat the oven to 375°F (190°C). Spread peeled garlic cloves onto a baking sheet, drizzle generously with olive oil, and sprinkle with kosher salt. Roast for 10-15 minutes until the cloves are soft, golden, and aromatic. Allow them to cool before using.
Prep the Pesto 🌿
Add fresh basil, roasted garlic, toasted pine nuts, and parmesan to a food processor. Pulse until rough and chunky. Slowly drizzle in olive oil while blending to create a smooth, creamy pesto. Taste and season with salt if needed.
Assemble the Pizza 🍕
Turn the oven up to 450°F (230°C) and preheat your pizza stone. Roll out the pizza dough on a floured surface to about 12 inches. Spread a generous layer of pesto across the dough, leaving a 1-inch border. Top with grated mozzarella for gooey goodness.
Bake and Finish 🍴
Carefully place the pizza in the oven and bake for 10-12 minutes until the crust is puffed and golden and the cheese melts into bubbly perfection. Optional toppings like toasted panko or chili crunch can be added just before serving for extra texture and flavor.
Tips for Making the Recipe
Room Temperature Dough: Allow the pizza dough to come to room temperature before rolling it out. This prevents tearing and ensures an even crust.
Cool the Garlic: Cool roasted garlic before blending, so the pesto isn’t too warm and retains its vibrant green color.
Don’t Overload: Avoid adding too much pesto or cheese, as it could make your pizza soggy.
Preheat the Stone: A hot pizza stone ensures a crispy crust, so preheat it thoroughly before baking.
How to Serve Roasted Garlic Pesto Pizza?
When serving, a sprinkle of fresh basil leaves and a drizzle of high-quality olive oil can enhance the pizza’s presentation and flavor. You can also pair it with a fresh arugula salad tossed with lemon vinaigrette for a light and refreshing side dish.
For a gourmet touch, serve the pizza on a wooden board with a pizza cutter. Slice it into even triangles to make it easy for everyone to grab a piece. This dish is perfect on its own but also pairs well with a crisp white wine or an herbal lemonade.
Nutritional Information
Per slice, the nutritional values are approximately as follows. Keep in mind, this can vary based on exact ingredients and portion sizes.
- Calories: 285
- Protein: 12g
- Carbohydrates: 28g
- Fat: 12g
Make Ahead and Storage
Making this pizza ahead of time is a breeze. You can prepare the roasted garlic pesto up to three days in advance and store it in an airtight container in the refrigerator.
Leftover pizza can be stored in the fridge for up to 3-4 days in an airtight container. To reheat, place the slices in a toaster oven or a preheated oven at 375°F (190°C) until warm and crisp. If freezing, wrap individual slices tightly in foil or plastic wrap and store for up to one month. Thaw in the refrigerator overnight before reheating.
Enjoy the rich and flavorful simplicity of roasted garlic pesto pizza, and you’ll find yourself revisiting this recipe for movie nights, family dinners, or just when a pizza craving strikes. It’s gourmet made easy and truly unforgettable!
For a visual guide, watch the full recipe video here:
Roasted Garlic Pesto Pizza Recipe
Ingredients
Roasted Garlic Pesto
- 3-4 oz. whole garlic cloves peeled
- Olive oil divided (a drizzle for roasting, plus more for the pesto)
- Pinch of kosher salt plus more to taste
- 4-6 oz. fresh basil leaves
- 1/3 cup toasted pine nuts
- 1/4 cup powdered Parmesan cheese
Roasted Garlic Pesto Pizza
- 1 prepared pizza dough
- 3/4 – 1 cup roasted garlic pesto
- 1 – 1.5 cups grated low-moisture mozzarella
- Chili crunch optional
- Toasted panko breadcrumbs optional
Instructions
Roasted Garlic Pesto
- Preheat the oven to 375°F.
- Spread the garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of kosher salt. Shake the pan gently to coat the cloves evenly.
- Roast for about 10 minutes until they start to brown. Stir the cloves, then continue roasting for another 5 minutes, or until golden and fragrant. Let them cool for 5-10 minutes.
- Increase the oven temperature to 450°F, placing a pizza stone or steel inside to preheat.
- In a food processor, add the fresh basil leaves, roasted garlic, and toasted pine nuts. Pulse several times until the mixture reaches a coarse, chimichurri-like consistency.
- Add the Parmesan cheese, then, with the processor running, drizzle in olive oil until the pesto is smooth and well blended. Taste and adjust with additional kosher salt if needed.
Roasted Garlic Pesto Pizza
- Roll, stretch, or shape the pizza dough into a 12-inch round on a lightly floured surface. Spread about 3/4 cup of pesto evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle grated low-moisture mozzarella on top, using as much as you prefer.
- Bake the pizza on the preheated stone or steel for 10-12 minutes, until the crust is golden and puffed, and the cheese is melted and bubbly.
- Enjoy the pizza as is, or for extra flavor, brush the crust with olive oil, sprinkle with toasted panko breadcrumbs, and drizzle with chili crunch before serving.
Notes
- Room Temperature Dough: Let dough warm up before rolling to prevent tearing.
- Cool the Garlic: Blend cooled roasted garlic to keep the pesto vibrant.
- Don’t Overload: Use moderate pesto and cheese to avoid sogginess.
- Preheat the Stone: Ensure a crispy crust by fully preheating the pizza stone.
