Prep: 25 minutes | Cook: 20 minutes | Total: 45 minutes
Key Takeaways:
- Roasted Garlic Pesto Pizza combines sweet roasted garlic with fresh basil for incredible flavor
- The pre-heating technique ensures a perfectly crispy crust every time
- This recipe makes exactly 4 generous servings – perfect for a family dinner
- Make extra pesto to freeze for future Roasted Garlic Pesto Pizzas
Why This Roasted Garlic Pesto Pizza Will Become Your New Favorite
Pizza night just got a major upgrade! This Roasted Garlic Pesto Pizza combines two Italian classics into one amazing meal. Most home cooks struggle with bland pesto and soggy crusts, but I’ve perfected this recipe through years of testing.
The secret? Roasting the garlic transforms it from sharp and pungent to sweet and mellow. When combined with fresh basil in the pesto, it creates a rich sauce that beats anything from the supermarket. Plus, this Roasted Garlic Pesto Pizza recipe is sized perfectly for four people, so you won’t have to guess about portions.
If you love Italian flavors but want something different from traditional pizza recipes, this Roasted Garlic Pesto Pizza will become your new go-to.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 510 |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Cholesterol | 35mg |
| Sodium | 820mg |
| Total Carbohydrates | 48g |
| Fiber | 3g |
| Sugars | 2g |
| Protein | 18g |
Based on 4 servings
Equipment You’ll Need
| Essential Tools | Optional but Helpful |
|---|---|
| Pizza stone or baking sheet | Pizza peel |
| Food processor | Pizza wheel |
| Aluminum foil | Pastry brush |
| Sharp knife | Pizza screen |
| Measuring cups/spoons | Instant-read thermometer |
| Rolling pin | Dough scraper |
| Cutting board | |
| Mixing bowls | |
| Wooden spoon | |
| Kitchen timer |
Ingredients for Roasted Garlic Pesto Pizza
| For the Roasted Garlic | For the Pesto | For the Pizza |
|---|---|---|
| 2 whole garlic heads | 2 cups fresh basil leaves | 1 pound pizza dough |
| 2 tbsp olive oil | 1/3 cup pine nuts | 8 oz low-moisture mozzarella |
| Pinch of salt | 1/2 cup grated Parmesan | 2 tbsp extra virgin olive oil |
| 3 roasted garlic cloves | Fresh basil leaves for garnish | |
| 1/3 cup olive oil | ||
| 1/4 tsp salt |
Super Detailed Step-by-Step Instructions
Preparation Phase (10 minutes)
- Organize your workspace:
- Remove all items from your counter space to give yourself room to work
- Wash your hands thoroughly with soap and water
- Gather all ingredients and place them in order of use
- Check that you have all equipment clean and ready
- Line a baking sheet with aluminum foil, making sure edges are folded up
- Set a timer for reminders at key points
- Prepare your fresh ingredients:
- Fill a bowl with cold water
- Pluck basil leaves from stems
- Place basil in water and swish gently to remove dirt
- Drain in colander
- Spread basil on clean kitchen towel
- Pat gently to dry completely (wet basil makes watery pesto)
- Count out exactly 2 cups of leaves by lightly packing into measuring cup
- Prepare the dough:
- Remove pizza dough from refrigerator 1 hour before starting
- Lightly oil a clean bowl with 1 teaspoon olive oil
- Place dough in bowl and turn once to coat with oil
- Cover with clean kitchen towel or plastic wrap
- Place in warm spot away from drafts
- Set timer for 1 hour
- Dough is ready when it feels soft and has warmed to room temperature
Roasting the Garlic (45 minutes)
- Preheat your oven:
- Set oven temperature to exactly 400°F (204°C)
- Position rack in the middle of oven (not too high or low)
- Allow at least 10 minutes for full preheating
- Check with oven thermometer if available
- Prepare the garlic heads:
- Hold garlic head in one hand
- Remove loose papery outer layers with other hand
- Keep the head intact with cloves still connected
- Place on cutting board with root end down
- Using a sharp knife, cut 1/4 inch off the top of each head
- You should see the individual cloves exposed at the cut surface
- If some cloves aren’t visible, use knife tip to cut their tops too
- Prepare for roasting:
- Tear off two 8-inch squares of aluminum foil
- Place one garlic head on each foil square, cut-side up
- Measure exactly 1 tablespoon olive oil for each head
- Use a spoon to drizzle oil slowly over cut surface
- Watch to make sure oil seeps between cloves
- Use fingertip to gently push oil into exposed cloves
- Sprinkle each with tiny pinch of salt (about 1/16 teaspoon)
- Pull up foil edges and wrap tightly around each head
- Twist at the top to seal completely
- Roast the garlic:
- Place wrapped garlic heads on prepared baking sheet
- Place in preheated oven
- Set timer for 40 minutes
- After timer sounds, check garlic
- Using oven mitts, carefully unwrap one packet slightly
- Cloves should be golden brown and very soft when pierced with a knife
- If still firm, rewrap and continue roasting
- Check every 5 minutes until done
- Total roasting time usually 40-45 minutes
- Cool the garlic:
- Remove baking sheet from oven using oven mitts
- Place on heat-safe surface
- Partially open foil packets to release steam
- Be careful – steam can burn!
- Let garlic cool for 10-15 minutes
- Test by touching (should be warm but not hot)
- Keep wrapped in foil until ready to use
Making the Pesto for Roasted Garlic Pesto Pizza (15 minutes)
- Toast pine nuts:
- Find a small, clean skillet (preferably stainless steel)
- Place skillet on burner over medium heat (not high)
- Allow pan to heat for 30 seconds
- Add 1/3 cup pine nuts to dry pan (no oil)
- Spread nuts in single layer
- Stir constantly with wooden spoon
- Watch very carefully – pine nuts burn quickly!
- Look for light golden color and smell for toasty aroma
- Total toasting time: 3-4 minutes
- Once golden, immediately transfer to plate
- Spread out to cool completely
- Extract roasted garlic:
- Take one cooled garlic head
- Hold it root-end up in your hand
- Gently squeeze from bottom
- Soft cloves should pop out easily from their papery skins
- If resistant, use a small fork to pick them out
- Place roasted cloves on cutting board
- Count out 3 of the largest cloves for pesto
- Save remaining cloves in container for other uses
- They’ll keep in refrigerator up to 5 days
- Prepare food processor:
- Attach bowl to processor base
- Insert blade according to manufacturer instructions
- Check that bowl is securely locked
- Have measuring cup for oil ready
- Have rubber spatula nearby
- Combine base ingredients:
- Add 2 cups fresh basil leaves to processor bowl
- Add all cooled toasted pine nuts
- Measure and add 1/2 cup freshly grated Parmesan
- Add the 3 selected roasted garlic cloves
- Add exactly 1/4 teaspoon salt
- Put lid on processor
- Have olive oil ready in measuring cup
- Process the pesto:
- Pulse machine 5-6 times (1-second pulses)
- Remove lid and scrape down sides with rubber spatula
- Replace lid and remove feed tube
- Turn processor on continuous run
- Very slowly drizzle in 1/3 cup olive oil in thin stream
- This should take about 30 seconds – don’t rush!
- Process until mixture is smooth (about 30 more seconds)
- Turn off processor
- Remove lid and scrape down sides again
- Taste small amount on tip of spoon
- Add more salt if needed (in tiny increments)
- Pulse briefly to mix if adjustments made
- Transfer finished pesto to small bowl
- If not using immediately, press plastic wrap directly on surface
Assembling and Baking Your Roasted Garlic Pesto Pizza (35 minutes)
- Prepare for baking:
- Place pizza stone in cold oven on middle rack
- If using baking sheet instead, no need to preheat it
- Turn oven to 450°F (232°C)
- Set timer for 30 minutes to allow stone to heat thoroughly
- This long preheat is essential for crispy crust!
- Prepare cheese and tools:
- While oven heats, remove mozzarella from refrigerator
- Slice into 1/4-inch thick pieces
- Arrange on plate and let come to room temperature
- Prepare pizza peel or baking sheet by sprinkling with cornmeal
- Get olive oil and pastry brush ready
- Clear large workspace for rolling dough
- Shape the dough:
- Dust work surface generously with about 2 tablespoons flour
- Spread flour in circle larger than your intended pizza
- Take dough from rising bowl
- Place in center of floured surface
- Dust top lightly with more flour
- Press down with fingertips from center outward
- Form 8-inch circle with thicker edge
- If dough springs back strongly, cover with towel
- Let rest 5 minutes before continuing
- Roll out the dough:
- Dust rolling pin with flour
- Start from center of dough
- Roll gently outward toward edge, but not over edge
- Rotate dough 45 degrees
- Roll again from center outward
- Continue rotating and rolling
- Add small amounts of flour if sticking
- Roll until you have 14-inch circle
- Dough should be even 1/4 inch thickness
- Edges can be slightly thicker than center
- Check dough and fix problems:
- Look for thin spots or holes
- Pinch thin areas to thicken
- Patch any holes by pressing dough together
- If dough tears badly, gather up and restart (last resort)
- Check size against pizza peel or baking sheet
- Transfer dough:
- Make sure pizza peel is generously dusted with cornmeal
- Fold dough in half very gently
- Pick up and place on peel with fold in center
- Unfold carefully to cover peel
- Shake peel gently to ensure dough moves freely
- If it sticks, lift edge and add more cornmeal underneath
- Add toppings to your Roasted Garlic Pesto Pizza:
- Brush entire dough surface with 2 tablespoons olive oil
- Use pastry brush to ensure even coating
- This creates moisture barrier against pesto
- Measure exactly 1/2 cup pesto sauce
- Drop in small spoonfuls over surface
- Using back of spoon, spread from center outward
- Leave 1/2-inch border completely bare
- Warning: Don’t use too much pesto (causes soggy crust)
- Arrange mozzarella slices evenly over pesto
- Space them about 1 inch apart (they’ll melt together)
- Bake the Roasted Garlic Pesto Pizza:
- Check oven has reached 450°F
- Position pizza peel at back of stone
- Use quick forward-backward motion to slide pizza onto stone
- Close oven door quickly to maintain heat
- Set timer for 8 minutes
- After 8 minutes, check pizza without removing
- Rotate if one side is browning faster
- Continue baking 7-10 more minutes
- Look for these signs of doneness:
- Crust is golden brown around edges
- Bottom is spotted brown when checked with peel
- Cheese is fully melted with light brown spots
- Edge crust is firm when tapped
- Remove and rest:
- Slide pizza peel under pizza carefully
- Transfer to cutting board
- Don’t cut immediately!
- Let rest 5 full minutes
- This allows cheese to set
- Prevents toppings from sliding off
- Take photos of your beautiful Roasted Garlic Pesto Pizza!
- Finish and serve:
- After resting, tear 5-6 fresh basil leaves
- Scatter over pizza
- Use sharp pizza wheel or large chef’s knife
- Cut into 8 equal slices
- Serve immediately on warm plates
- Offer grated Parmesan and red pepper flakes as optional toppings
Troubleshooting Your Roasted Garlic Pesto Pizza
| Problem | Solution |
|---|---|
| Soggy center | Pre-bake crust for 5 minutes before adding toppings |
| Burning pesto | Mix pesto with 1 tbsp olive oil before spreading |
| Tough, springy dough | Let rest at room temperature for 30-60 minutes |
| Dough sticking to peel | Use more cornmeal under dough or try parchment paper |
| Cheese browning too fast | Lower oven temperature by 25°F or place on lower rack |
| Garlic not soft enough | Roast longer in 5-minute increments until completely soft |
| Dough tears when stretching | Let rest 10 minutes covered before trying again |
| Pesto turns dark | Add a squeeze of lemon juice to maintain color |
| Pizza sticks to stone | Make sure stone is properly preheated and use enough cornmeal |
Variations & Substitutions for Roasted Garlic Pesto Pizza
Want to try something different? This Roasted Garlic Pesto Pizza recipe is versatile:
- Make it protein-packed: Add sliced grilled chicken breast or cooked Italian sausage
- Budget-friendly swap: Replace pine nuts with walnuts or sunflower seeds (1/3 cup)
- Boost the veggies: Add thinly sliced tomatoes, roasted red peppers, or baby spinach
- Change the cheese: Try a mix of mozzarella and fontina or add dollops of ricotta
- Spice it up: Add red pepper flakes to the pesto or drizzle with hot honey
- Make it extra cheesy: Add 1/4 cup grated Pecorino Romano to the mozzarella
For a completely different pizza experience, check out my Hot Honey Pizza with Prosciutto and Ricotta for a sweet-savory twist!
Storage & Reheating Your Roasted Garlic Pesto Pizza
This Roasted Garlic Pesto Pizza keeps well if you have leftovers:
- Refrigerator storage:
- Allow pizza to cool completely
- Place slices in single layer in airtight container
- Separate layers with parchment paper
- Store up to 3 days
- Freezer storage:
- Cool pizza completely
- Cut into individual slices
- Wrap each slice tightly in plastic wrap
- Place wrapped slices in freezer bag
- Press out air and seal
- Label with date
- Freeze up to 1 month
- Best reheating methods:
- Oven (preferred): Preheat to 350°F, place on baking sheet for 10 minutes
- Skillet method: Use a covered skillet on medium-low heat for 5 minutes
- Air fryer: 350°F for 3-4 minutes
- Toaster oven: 350°F for 7-8 minutes
- Avoid microwaving if possible (makes crust chewy, but if necessary: 30 seconds on 50% power)
Safety Tips for Making Roasted Garlic Pesto Pizza
- Always use oven mitts when handling the hot pizza stone
- Keep pizza stone in the oven while heating to prevent cracking from temperature shock
- Never place a cold stone in a hot oven
- Ensure food processor blades are securely locked before operating
- Keep hands dry when operating electrical equipment
- Use caution with hot oil and garlic when removing from oven
- Allow hot items to cool before touching
- Keep workspace clean to prevent cross-contamination
- Wash hands after handling raw dough
If you’re looking for a plant-based option, you might enjoy my Vegan Deep Dish Pizza recipe instead!
Note: This Roasted Garlic Pesto Pizza recipe makes one 14-inch pizza serving 4 people. It’s vegetarian and can be adapted for various dietary needs.
