Irresistible Roasted Garlic Pesto Pizza Recipe with Golden Crust
I recently tried making this roasted garlic pesto pizza on a whim, and wow—what a game-changer!
The roasted garlic adds a mellow, caramelized flavor that takes the pesto to a whole new level. It’s become one of my favorite things to make on a Friday night.
The crust comes out perfectly crisp, the cheese bubbles just right, and the smell? Absolutely irresistible. If you’re looking for a way to upgrade pizza night, this is it!
Ingredients
Here’s what I used to create this incredible pizza, along with a few notes and tips:
- 1 whole head of garlic – Roast it for a sweet, nutty flavor that’s much smoother than raw garlic.
- 2 tablespoons olive oil – Helps caramelize the garlic and blend the pesto. Use good quality for flavor.
- 1 teaspoon kosher salt – Balances the richness and enhances flavor in both pesto and roasted garlic.
- 2 cups fresh basil leaves, packed – Use only fresh basil; dried won’t give the same aroma or vibrancy.
- 1/3 cup toasted pine nuts – Toasting brings out a rich, buttery taste.
- 1/2 cup freshly grated parmesan cheese – Freshly grated melts better and tastes more intense.
- 1 prepared pizza dough (for a 12-inch pizza) – Let it come to room temp before rolling for best texture.
- 2 cups low-moisture mozzarella cheese, grated – Melts evenly without making the crust soggy.
- Optional: 1 tbsp chili crunch, 2 tbsp toasted breadcrumbs – Adds a little spice or crunch if you like.
Note: This recipe makes one 12-inch pizza, enough for 2-3 people, depending on serving size.
Variations
Looking to switch things up or make it diet-friendly? Try these ideas!
- Gluten-Free: Use gluten-free pizza dough or a cauliflower crust.
- Dairy-Free: Swap mozzarella with a vegan cheese and use nutritional yeast instead of parmesan.
- Nut Substitutes: Try walnuts or almonds if pine nuts are too pricey or hard to find.
- Spicy Kick: Add red pepper flakes into the pesto or drizzle spicy chili oil on top before serving.
Cooking Time
Quick and easy pizza prep in under an hour!
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minute
Equipment You Need
Here’s what I used in the kitchen to get everything just right:
- Food Processor: To blend the pesto into a smooth, creamy sauce.
- Pizza Stone or Baking Tray: Ensures an evenly crisp and golden crust.
- Silicone Spatula: Great for spreading pesto without tearing the dough.
- Pizza Peel or Flat Baking Sheet: Helps move the pizza in and out of the oven easily.
- Oven Thermometer: To double-check that the oven hits the ideal temp.
How to Make Roasted Garlic Pesto Pizza?
Let me walk you through exactly how I made this delicious, flavor-packed pizza at home.
Roast the Garlic
First, I preheated my oven to 375°F (190°C). I peeled the garlic cloves, placed them on a small baking sheet, and drizzled them with olive oil. A little sprinkle of kosher salt adds flavor while they roast. After 10–15 minutes, the garlic turned soft and golden. Let it cool completely before blending, or it’ll wilt the basil in your pesto.
Make the Pesto
Next, I tossed the roasted garlic, fresh basil, toasted pine nuts, and parmesan into my food processor. I pulsed it a few times to get everything chopped, then slowly drizzled in olive oil until the mixture turned smooth and creamy. I tasted it and added a pinch more salt—always taste and tweak!
Prep the Dough and Toppings
While the oven preheated to 450°F (230°C), I rolled out my pizza dough to about 12 inches. It’s easier when the dough is at room temperature. I spread a generous layer of pesto on the crust, stopping about an inch from the edges. Then, I piled on the mozzarella cheese—just enough to melt into bubbling pockets.
Bake the Pizza
I slid the pizza onto my preheated stone and baked it for 10 to 12 minutes. The cheese melted perfectly, and the crust was puffed and golden. Just before serving, I added a little chili crunch for heat and some toasted breadcrumbs for crunch. It smelled heavenly coming out of the oven.
Additional Tips for Making This Recipe Better
These little tricks made my pizza even more delicious—feel free to steal them!
- Let the pizza dough rest on the counter for at least 30 minutes before rolling—makes it more elastic.
- Always cool your roasted garlic before blending it into pesto so your basil stays bright green.
- Use parchment paper if you’re new to pizza stones—it helps with transfer and cleanup.
- Don’t overdo the pesto. Too much can make the crust soggy and overpower the cheese.
- Use a microplane for parmesan. It creates a fluffy texture that blends better into pesto.
How to Serve Roasted Garlic Pesto Pizza?
For serving, I like to drizzle a little olive oil and scatter a few fresh basil leaves over the top—it adds freshness and color. You can cut it into triangle slices for a classic look or squares for a party-style vibe.
I usually serve mine with a lemony arugula salad or a bowl of olives and cured meats for an easy side. It also pairs beautifully with a crisp white wine or sparkling lemonade.
Nutritional Information
Here’s an idea of what you’re getting in each slice. These numbers can vary slightly based on dough and cheese brands.
- Calories: 285
- Protein: 12g
- Carbohydrates: 28g
- Fat: 12g
Make Ahead and Storage
- Make Ahead: You can prepare the roasted garlic pesto up to 3 days in advance. Just store it in a sealed jar or container in the fridge.
- Storing Leftovers: Refrigerate any leftover pizza slices in an airtight container for 3–4 days. They reheat best in a toaster oven to bring back the crispiness.
- Freezing Instructions: Wrap individual slices in foil or plastic wrap and freeze for up to 1 month. To serve, thaw overnight in the fridge and reheat in the oven at 375°F until hot and crispy.
Why You’ll Love This Recipe?
Here’s why I keep coming back to this recipe—it checks all the boxes!
- It’s Full of Flavor: The roasted garlic pesto adds a deep, rich twist to classic pizza.
- Super Easy to Make: Don’t let the gourmet name fool you—it’s beginner-friendly and quick.
- Totally Customizable: You can tweak the toppings, make it vegan, or even go gluten-free.
- Perfect for Any Meal: Whether it’s a casual night or entertaining guests, it fits right in.
- Looks and Tastes Gourmet: That golden crust and vibrant green pesto make it as pretty as it is tasty.
Roasted Garlic Pesto Pizza Recipe
Ingredients
Method
- First, I preheated my oven to 375°F (190°C). I peeled the garlic cloves, placed them on a small baking sheet, and drizzled them with olive oil. A little sprinkle of kosher salt adds flavor while they roast. After 10–15 minutes, the garlic turned soft and golden. Let it cool completely before blending, or it’ll wilt the basil in your pesto.
- Next, I tossed the roasted garlic, fresh basil, toasted pine nuts, and parmesan into my food processor. I pulsed it a few times to get everything chopped, then slowly drizzled in olive oil until the mixture turned smooth and creamy. I tasted it and added a pinch more salt—always taste and tweak!
- While the oven preheated to 450°F (230°C), I rolled out my pizza dough to about 12 inches. It’s easier when the dough is at room temperature. I spread a generous layer of pesto on the crust, stopping about an inch from the edges. Then, I piled on the mozzarella cheese—just enough to melt into bubbling pockets.
- I slid the pizza onto my preheated stone and baked it for 10 to 12 minutes. The cheese melted perfectly, and the crust was puffed and golden. Just before serving, I added a little chili crunch for heat and some toasted breadcrumbs for crunch. It smelled heavenly coming out of the oven.
Notes
- Let the pizza dough rest on the counter for at least 30 minutes before rolling—makes it more elastic.
- Always cool your roasted garlic before blending it into pesto so your basil stays bright green.
- Use parchment paper if you’re new to pizza stones—it helps with transfer and cleanup.
- Don’t overdo the pesto. Too much can make the crust soggy and overpower the cheese.
- Use a microplane for parmesan. It creates a fluffy texture that blends better into pesto.
