Epic Roasted Garlic Pizza (Print Version)
# Ingredients:
→ Roasted Garlic
01 -
Whole garlic heads - 3
02 -
Extra virgin olive oil - 1-2 teaspoons
03 -
Sea salt and fresh black pepper to taste
→ Garlic White Sauce
04 -
Butter - 2 tablespoons
05 -
All-purpose flour - 1 tablespoon
06 -
Whole milk - 3/4 cup
07 -
Fresh parmesan cheese - 1/2 cup, freshly grated
08 -
Roasted garlic paste from 2 heads
09 -
Salt and pepper - 1/2 teaspoon each
→ Pizza Assembly
10 -
Pizza dough - 1 ball (16 oz)
11 -
Semolina flour for dusting
12 -
Provolone cheese - 8 oz, freshly grated
13 -
Fresh mozzarella - 4 oz, sliced
14 -
Roasted garlic cloves from 1 head
→ For Serving
15 -
Fresh thyme leaves
16 -
Fresh basil leaves
17 -
Hot honey
18 -
Balsamic glaze
19 -
Red pepper flakes
# Instructions:
01 -
Heat your oven to 400°F. Cut the tops off your garlic heads to expose the cloves. Give them a good drizzle of olive oil, making sure it gets into all the nooks and crannies, then sprinkle with salt and pepper. Wrap each head in foil and pop them in the oven for about 50-60 minutes until they're gorgeously golden brown.
02 -
Once cooled, squeeze two heads worth of garlic into a paste for your sauce. For the third head, carefully squeeze out whole cloves to scatter on top of your pizza later.
03 -
Melt butter in a small pan over medium heat. Stir in flour and cook for a minute. Lower the heat and slowly whisk in milk until smooth. Let it simmer, whisking constantly, until it thickens enough to coat your spoon. Turn off heat and mix in your garlic paste, parmesan, salt and pepper until everything's smooth and creamy.
04 -
Get your oven super hot - 450°F, with a pizza stone on the middle rack while it heats up.
05 -
On a floured surface, shape your dough into a round. Dust your pizza peel with semolina flour and place the dough near the edge for easy sliding.
06 -
Spread your garlic sauce evenly over the dough. Layer on your provolone, tear up the fresh mozzarella, and nestle those whole roasted garlic cloves all over.
07 -
Slide your pizza onto the hot stone and bake for 14-15 minutes until the crust is golden and cheese is bubbly.
08 -
Finish with fresh thyme, basil, a drizzle of hot honey and balsamic glaze. Sprinkle with red pepper flakes if you like it spicy!
# Notes:
01 -
The garlic can be roasted ahead of time and stored in the fridge for up to 3 days.
02 -
For extra protein, try adding crispy bacon, shredded chicken, or Italian sausage before baking.