Roasted Garlic Pesto Pizza Recipe
The first time I made roasted garlic pesto pizza, 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.
Ingredients
- 1 whole head of fresh garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 cups fresh basil leaves packed
- 1/3 cup roasted pine nuts
- 1/2 cup freshly grated parmesan cheese
- 1 prepared pizza dough enough for a 12-inch pizza
- 2 cups low-moisture mozzarella cheese grated
- Optional garnishes: 1 tablespoon chili crunch 2 tablespoons toasted breadcrumbs
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.