The Secret to Restaurant-Quality Roasted Garlic Pesto Pizza (Ready in 45 Minutes!)

Perfect for 4 people – Prep: 25 minutes | Cook: 20 minutes | Total: 45 minutes

Key Takeaways:

• Master the art of roasted garlic pesto that’s better than store-bought
• Learn the trick to a perfectly crispy crust every time
• Create restaurant-style pizza at home with basic tools
• Save money while making gourmet pizza for four

Why This Recipe Works

Have you tried making pesto pizza at home, only to end up with a soggy crust and bland flavor? I’ve cracked the code to creating the perfect roasted garlic pesto pizza that rivals your favorite Italian restaurant’s version.

Equipment Needed

• Pizza stone or baking sheet
• Rolling pin
• Food processor
• Aluminum foil
• Pizza peel or flat baking sheet
• Sharp knife
• Measuring cups and spoons
• Cutting board
• Clean kitchen towel or plastic wrap
• Pastry brush

Ingredients

For the Roasted Garlic:

• 2 whole garlic heads
• 2 tablespoons olive oil
• Pinch of salt

For the Pesto:

• 2 cups fresh basil leaves (about 2 large bunches)
• 1/3 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 3 roasted garlic cloves
• 1/3 cup olive oil
• 1/4 teaspoon salt

For the Pizza:

• 1 pound pizza dough (room temperature)
• 8 ounces low-moisture mozzarella, sliced
• 2 tablespoons extra virgin olive oil
• Fresh basil leaves for garnish

Detailed Step-by-Step Instructions

Preparing Your Workspace (10 minutes)

1. Clear your counter space and gather all ingredients
2. Set out all equipment where you can easily reach it
3. Line a baking sheet with aluminum foil
4. Wash and thoroughly dry the basil leaves
5. Remove pizza dough from refrigerator if you haven’t already

Roasting the Garlic (45 minutes)

1. Preheat your oven to 400°F (204°C)

• Allow at least 10 minutes for full preheating
• Position rack in the middle of the oven

1. Prepare the garlic heads:

• Remove loose, papery outer layers of garlic skin
• Keep heads intact
• Using a sharp knife, cut 1/4 inch off the top of each head
• Make sure you can see the individual cloves exposed

1. Prepare for roasting:

• Place garlic heads cut-side up on foil
• Drizzle 1 tablespoon olive oil over each head
• Let oil seep into exposed cloves
• Sprinkle with a pinch of salt
• Wrap foil tightly around each head, twisting at the top

1. Roasting process:

• Place wrapped garlic on baking sheet
• Roast for 40-45 minutes
• Check at 40 minutes by carefully opening foil
• Cloves should be golden brown and very soft
• If needed, roast for additional 5-minute intervals

1. Cooling:

• Remove from oven carefully using mitts
• Open foil slightly to release steam
• Let cool for 10-15 minutes
• Cloves should be cool enough to handle

Making the Pesto (15 minutes)

1. Toast pine nuts:

• Place in dry skillet over medium heat
• Stir constantly
• Watch carefully – they burn quickly!
• Toast until light golden brown (3-4 minutes)
• Remove immediately to a plate to cool

1. Prepare the roasted garlic:

• Gently squeeze bottom of garlic head
• Cloves should pop out easily
• Select 3 largest cloves for pesto
• Save remaining cloves for other uses

1. Process ingredients:

• Add basil leaves to food processor
• Add cooled toasted pine nuts
• Add Parmesan cheese
• Add 3 roasted garlic cloves
• Add salt

1. Making the pesto:

• Pulse 5-6 times to roughly chop
• Scrape down sides with rubber spatula
• With processor running, slowly drizzle in olive oil
• Process until smooth (about 1 minute)
• Taste and adjust salt if needed

Assembling the Pizza (15 minutes)

1. Prepare the oven:

• Place pizza stone or baking sheet in oven
• Heat oven to 450°F (232°C)
• Allow at least 30 minutes for stone to heat

1. Prepare the dough:

• Dust work surface with flour
• Place dough in center
• Press down with fingertips to form 8-inch circle
• Let rest 5 minutes if dough springs back

1. Roll the dough:

• Dust top of dough with flour
• Start from center, roll outward
• Rotate dough quarter-turn after each roll
• Continue until 14-inch circle is formed
• Dough should be about 1/4 inch thick

1. Transfer and top:

• Dust pizza peel or baking sheet with cornmeal
• Transfer dough carefully to peel
• Brush entire surface with olive oil
• Spread pesto evenly, leaving 1/2-inch border
• Arrange mozzarella slices evenly

Baking and Finishing (20 minutes)

1. Transfer to oven:

• Slide pizza onto hot stone using quick forward motion
• If using baking sheet, place directly on hot sheet

1. Baking process:

• Bake 15-18 minutes
• Look for these signs of doneness:
  • Crust is golden brown
  • Cheese is fully melted and bubbly
  • Bottom is crispy when checked with peel

1. Finishing touches:

• Remove carefully using pizza peel
• Transfer to cutting board
• Let rest 5 minutes (prevents cheese from sliding)
• Garnish with fresh basil leaves
• Cut into 8 slices using sharp knife or pizza wheel

Troubleshooting Tips

• Soggy Crust? Pre-bake crust for 5 minutes before adding toppings
• Burning Pesto? Mix with olive oil to prevent scorching
• Tough Dough? Let rest at room temperature for 30 minutes
• Dough Won’t Stretch? Let rest 5-10 minutes between attempts
• Cheese Browning Too Fast? Lower oven temperature by 25°F

Variations

• Add grilled chicken for protein
• Try walnuts instead of pine nuts
• Use half spinach, half basil for extra nutrients

Storage & Reheating

• Store in airtight container for up to 3 days
• Reheat in 350°F oven for 10 minutes
• Freeze slices up to 1 month
• To freeze: wrap individual slices in plastic, then foil

Safety Notes

• Always use oven mitts with hot pizza stone
• Keep children away from hot oven
• Check food processor blades are secure
• Never touch hot stone directly
• Use caution when working with hot oil
• Keep hands dry when operating electrical equipment

Note: This recipe makes one 14-inch pizza serving 4 people. It’s vegetarian-friendly and can be made vegan by using dairy-free cheese alternatives.